I needed this kale and quinoa salad today…

After making soups and soft foods for weeks for Andy, I had a serious longing for something crunchy…and spring made me think of greens and other good garden veggies. A family member served up a wonderful salad yesterday, which I’ll share another time after I make it, but it had carrots, quinoa and chickpeas in it, which inspired my cooking session this morning. When I was at Costco the other day, they served up a quinoa tabouleh that had mung beans in it, which I’ve never cooked with before, and that added a little more inspiration.  Here’s the result:

KALE & QUINOA SALAD

  • Quinoa, 1/2 cup dried
  • Chickpeas, 1/2 cup dried
  • Mung beans, 1/4 cup dried
  • Carrots, 1-2 good-sized carrots
  • Apricots, 6 dried, organic, unsulfured
  • Olives, Green Mediterranean, 8-10
  • Green onions, 3-4
  • Kale, 6-8 leaves
  • Romaine, 6-8 leaves
  • Red cabbage, 1/8 small head, chopped
  • Extra virgin olive oil, 1 TB or less
  • Lemon, juice of 1 to 1-1/2
  • Salt, sprinkling, to taste
  • Szeged hot paprika, sprinkling, to taste

Instructions

  1. Cook the quinoa, chickpeas and mung beans separately. For 1/2 cup quinoa, I use 1 cup of water and 1/4 tsp. salt, and it takes about 15 minutes. For the chickpeas, I use 1/2 cup chickpeas and 2 cups of water, and it takes about 1-1/2 to 2 hours. For the mung beans, I use 1/4 cup mung beans, 1 cup of water, and it takes about half an hour. You’ll need to keep an eye on these — they should remain firm. These can all be cooked ahead and set aside or refrigerated.
  2. Wash, cut up and cook the carrots until just tender.
  3. Wash the kale, Romaine, red cabbage and green onions and chop roughly. Wash and dry, then sprinkle a little olive oil over them and rub in.
  4.  Chop the apricots and olives, and toss into the greens with the cooked and cooled carrots.
  5. Add the lemon juice, salt and hot paprika to taste and toss again.
  6. Finally add the cooked and cooled quinoa, chickpeas and mung beans, taste, and adjust seasoning.

The salad is a wonderful blend of textures and flavors with the slightest hint of Middle Eastern sweet and salty from the apricots and olives. A lovely entry to spring.

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.

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