Kale and Quinoa Salad With Plums and Herbs

Name: Kale and Quinoa Salad With Plums and Herbs
Cuisine: World Cuisine
Ingredients: 1/2 cup quinoa; Salt to taste; 3 cups stemmed, slivered kale; 1 serrano or Thai chiles, minced (optional); 1 to 2 ripe but firm plums or pluots, cut in thin slices; 1/2 cup basil leaves, chopped, torn or cut in slivers; 2 to 4 tablespoons chopped chives; 1 tablespoon chopped cilantro (optional); 2 tablespoons seasoned rice vinegar; Grated zest of 1 lime; 2 tablespoons fresh lime juice; 1 garlic clove, minced or puréed; 3 tablespoons sunflower or grapeseed oil

3 steps

Updated at: Mon, 02 Sep 2024 00:28:58 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories207.6 kcal (10%)

Total Fat12.6 g (18%)

Carbs20.9 g (8%)

Sugars4.3 g (5%)

Protein4.8 g (10%)

Sodium330.9 mg (17%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ cupquinoa

3 cupskale

or Thai, minced, optional

1plums

ripe but firm, or pluots, cut in thin slices

½ cupbasil leaves

chopped, torn or cut in slivers

2 tablespoonschives

chopped

1 tablespooncilantro

chopped, optional

2 tablespoonsseasoned rice vinegar

1grated zest of lime

2 tablespoonsfresh lime juice

1garlic clove

minced or puréed

3 tablespoonssunflower oil

or grapeseed

Instructions

Step 1

Rinse the quinoa and cook in a pot of rapidly boiling, generously salted water for 15 minutes. Drain, return to pot, place a towel across the top and replace the lid. Let sit for 15 minutes. Transfer to a sheet pan lined with paper towels and allow to cool completely.

Pot

Step 2

Remove the stem from the kale, wash and spin dry the leaves, then stack several at a time and cut crosswise into thin slivers. Toss in a large bowl with the quinoa, chile, herbs, and half the plums.

Knife

Step 3

Whisk together the vinegar, lime zest and juice, salt to taste, garlic and sunflower or grapeseed oil. Toss with the salad. Garnish with the remaining plums and serve.

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