A perfect summertime recipe for a kale and quinoa salad with dates, almonds and citrus dressing from Mandy Cullen of Nourishment a Personal Chef Service.
We’re so happy to introduce you to our friend Mandy Cullen from Nourishment a Personal Chef Service in Madison! We get to see her when she shops our Madison location. You can find Mandy and her delicious recipes and nutritional insights on Instagram here and Facebook here.
She’s got some great recipe ideas and meal options and we’re thrilled to be able to share one of those with you here! Check out this very summer-y recipe for a kale and quinoa salad with dates, almonds and citrus dressing, which was adapted from TheKitchn.
Ingredients for the salad and toppings:
- 1 tablespoon olive oil
- 1 large onion, diced
- 1/2 cup quinoa
- 1 bunch lacinato kale (3/4 to 1 pound, with stems)
- 1/2 heaping cup whole dates
- 1/2 cup roasted, salted whole almonds
Ingredients for the dressing:
- 1/8 cup fresh squeezed orange juice
- 1/8 cup fresh squeezed lime juice
- 2 teaspoons maple syrup
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
Heat the olive oil in a wide sauté pan over medium heat. Add the onion and sprinkle lightly with salt. Cook, stirring occasionally, until the onion has darkened to a toasty brown and smells caramelized — about 20 minutes. Remove from the heat and set aside. You should have about 1/2 cup of cooked onions.
Set a 2-quart saucepan over high heat and add quinoa, 1 cup water and 1/2 teaspoon salt and bring to a boil. Cover and turn the heat to low; cook for 13-15 minutes, until no water remains in bottom. Turn off the heat and let sit for 10 minutes then fluff with a fork.
While the onions are caramelizing and the quinoa is cooking, remove leaves from the woody stems, then slice the bunch into fine ribbons. Wash thoroughly and dry.
Pit the dates and slice them into quarters. Roughly chop the almonds- try to chop each almond into just two or three pieces, no more.
Make the dressing: Whisk the juices together (you should have about 1/4 cup total of juice). Whisk in the maple syrup and olive oil. The dressing will be emulsified but still thin. Stir about 2 tablespoons of the dressing into the quinoa after it finishes cooking.
Assemble the salad: Toss the kale with all of the still-warm quinoa and the caramelized onions. Toss with about half the dressing and taste. Add the remaining dressing if desired, then toss with the dates and almonds. This will keep in your fridge for up to 5 days.