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Kale & Quinoa Strawberry Salad
I'll be the first to admit--I'm typically not the biggest fan of kale. I'll eat it, but generally when used in other dishes, I find it to be overly bitter. Thanks to a class I was taking, that's when I found a great way to make kale much more enjoyable: marinating in sherry vinegar.
Kale Quinoa Salad
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Kale Quinoa Salad
Instructions
  1. In a small saucepan, bring two cups of water to a rolling boil over medium-high heat. Add quinoa, reduce to medium-low heat, cover, and let cook for 12-15 minutes or until water is absorbed. Remove off heat, fluff quinoa with a fork, and allow to cool.
  2. While quinoa is cooking, wash and prep kale. De-stem kale leaves by gripping stem towards the bottom in a closed fist. With your other hand, pull the stem towards you, removing leaves from stem. Slice kale into thin, one-half inch strips. Add to large bowl.
  3. Make vinaigrette by combing sherry vinegar, lemon juice, dijon, honey, olive oil, and salt & pepper. Add to kale, toss, cover, and marinate in the refrigerator for one to 12 hours.
  4. When ready to serve, dice shallot, slice strawberries, and grate manchego. Add to salad with cooked quinoa, toss to cover.
Recipe Notes

Sherry vinegar is a Spanish wine vinegar made from sherry. It can provide an excellent nutty, acidity to a dish. By marinating the kale in this recipe, the acid and nutty flavor cuts the bitterness of the kale, creating a more palatable dish. Although it can be difficult to find, sherry vinegar is a must-have ingredient for every cook. (Plus it keeps great for years to come after opening!)

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