Quinoa Kale Salad with Orange Curry Vinaigrette

 

Yesterday, I had the pleasure of volunteering at the Tanaka Farms annual Spring into Health event.  I had such a wonderful time meeting so many people as they walked the farm and learned about leading a healthier lifestyle.

For the event, I prepared a Quinoa Kale Salad with an Orange Curry Vinaigrette.  I love this recipe because it shows how you can enjoy healthy nutrient rich foods like Kale and Quinoa and have it still taste amazing.

 If you want to learn more about the health benefits of quinoa, check out this great article from Health & Fitness Shop called  7 Health Benefits of Quinoa.

 It was so much fun seeing everyone enjoy the salad.  I especially liked watching the expressions of the little kids as they reluctantly took a bite, then a big smile.  It made my day!

I promised everyone that I would post a video of the recipe soon.  In the meantime, here is the recipe.  There may be a few adjustments to the ingredient amounts when I post the video, but this should get you going for now.

Tell me what you think!!!

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If you are interested in seeing the video, then give me your email address and I can send you out an alert when I post it up on my YouTube channel.

 

 


Quinoa Kale Salad with Orange Curry Vinaigrette

Ingredients

Dressing:
1/2 C freshly squeezed orange juice
3 T freshly squeezed lemon juice
3 T white wine vinegar
1 T honey
1 tsp Dijon mustard
1 T curry powder (or, to taste)
2 tsp garam masala (or, to taste)
1/2 tsp freshly grated ginger
pinch kosher salt
1/8 tsp ground black pepper
1/4 c. extra-virgin olive oil

Salad:
1 large bunch of Curley Kale, stemmed and cut into small bite size pieces
1 C cooked quinoa, cooked according to package directions and cooled
2 crisp, tart apples, peeled, cored and chopped into small pieces
2 medium carrots, peeled and grated
1/4 purple cabbage, thinly sliced (mandoline comes in handy!)
4 green onions, chopped
1/2 C purple raisins
1/2 C curry roasted pistachios (see recipe below)

Curry Roasted Pistachios:
1/2 C raw shelled pistachios (cashews and pepitas work great, too)
1 tsp extra virgin olive oil
1 tsp curry powder
pinch or kosher salt
 

Directions

Dressing:

Whisk together dressing ingredients and set aside.

Curry Roasted Pistachios:

Preheat oven to 300F.  In a small bowl, toss pistachios with evoo, curry powder and salt.  Spread out on a sheet pan and bake for 10 minutes.  Remove and set aside.

Salad:

Dress salad 20 minutes prior to eating.  In a large salad bowl, add salad ingredients and toss together with dressing.  Add roasted pistachios and toss again.

 

Bonnie Goodman

Chef Bonnie, LLC, Tustin, CA

Since 2010, Bonnie has been a successful personal chef in the Orange County area. Since 2011 Bonnie has been booked solid serving busy families, seniors, business professionals, celebrities, and professional athletes. Bonnie centers her cooking style around allergy-friendly and healthy homestyle meals that the whole family can enjoy.

When Bonnie started her Personal Chef business she was grateful for some of the Personal Chef Associations like the APPCA and the USPCA. Unfortunately there was not a fully immersive program available to teach her about building and growing her business. Bonnie decided in 2015 to launch the Personal Chef Guide to help new personal chefs enter the market and grow their business.