Last Saturday we had an impromptu invite over to some friends house and I committed to bringing a salad. Of course I did. Although I am pretty good at making up things on the fly. A few month back I had remembered seeing a quinoa, wild rice and cherry salad in Eating Well and figured turning it into a true salad with some kale would be delicious.I was right! I made this and chilled it at our friends before we ate dinner and it was so good. Think about all those superfoods in this salad; kale, quinoa, cherries, olive oil and not to mention just how tasty goat cheese makes things. If you put it in when it’s still slightly warm it melts a bit and covers all the kale and quinoa and rice mixture.
Having made a huge bowl of this I was surprised that there was only about 2 big servings left, I gave some to our friends and sent the last little bit home with another group. This was the perfect sit outside and enjoy delicious grilled foods like salmon, steak, veggies and naan. There was one packed plate of healthy food and I love when that happens.
Kale, Quinoa & Cherry Salad
Prep Time: 10 minutes
Cook Time: 2 minutes
Keywords: side salad vegetarian
6065011Ingredients (Serves 6-8)
- 1 package microwaveable quinoa and brown rice blend (I used Seeds of Change)
- 1 bag baby kale (about 6 cups)
- 3/4 cup cherries, pitted and halved
- 2 cans chickpeas, rinsed and drained
- 4 ounces goat cheese
- 1/4 cup cilantro, chopped
- Salt/Pepper
For the Dressing
- 3 tbsp olive oil
- 3 tbsp cider vinegar
- 1 tbsp mustard
- Salt/Pepper
Instructions
Heat rice in the microwave according to package instructions, set aside to cool.
In a large bowl combine chickpeas, cherries, kale, goat cheese and quinoa/rice mixture. Top with salt and pepper and cilantro.
Whisk together olive oil, cider vinegar, mustard and salt/pepper. Pour over salad.
Stir to combine and chill for 2-3 hours.
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