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red quinoa carrots fennel bulb extra-virgin olive oil sherry vinegar kosher salt pepper baby kale goat cheese almonds molasses salt
Viewed: 54 - Published at: 2 years agoIngredients
- 2/3 cup red quinoa, rinsed
- 2 small carrots (preferably mixed colors)
- 1/2 fennel bulb
- 1/3 cup extra-virgin olive oil
- 3 tablespoons sherry vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 8 cups baby kale or mixed greens, larger pieces roughly torn
- 1/3 cup crumbled fresh goat cheese
- 1/4 cup toasted sliced almonds
- Pomegranate molasses* or balsamic vinegar, for drizzling
- Flake salt, for finishing
Method
- Cook quinoa according to package instructions, about 20 minutes. Mean-while, very thinly slice carrots on the diagonal and very thinly slice fennel.
- Whisk together oil, sherry vinegar, kosher salt, and pepper in a small bowl. Toss kale, carrots, and fennel with two-thirds of dressing in a large bowl.
- Transfer cooked drained quinoa to a bowl, stir in remaining dressing, and add to kale mixture.
- Divide salad among 4 dinner plates. Scatter cheese and nuts over salads and drizzle with pomegranate molasses. Sprinkle with flake salt.
- *Find pomegranate molasses at well-stocked grocery stores and at Middle Eastern markets.
