Page 155 - 201415_TOH_Cookbook

QUINOA AND KALE SALAD WITH NAVEL ORANGES, AVOCADO
AND FETA
CHILEAN FRESH FRUIT ASSOCIATION
INGREDIENTS
PREPARATION
1. In a small pot, bring 1 3/4 cups water to a boil. Sir in the quinoa and lower the heat to medium-low. Cover and simmer unil the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Let cool, uncovered.
2. Set up a steamer basket in a sauce- pan illed with 1 inch of water. Bring the water to a boil. Put the kale in the basket, cover the saucepan, and steam unil the kale is hot, about 45 seconds. Transfer to a plate to cool. Once cool, put in a mixing bowl.
3. Fluf the quinoa with a fork. Fold in the avocado, orange segments, red onion and feta.
4. To make the dressing: In a blender, combine the orange juice, mustard, salt and pepper. While the blender is running, drizzle in the olive oil.
5. Toss the kale with enough of the dressing to lightly coat. Transfer the kale to a serving plater. Top with the quinoa salad.
Serves 6
Quinoa salad:
1 cup quinoa
1 1/2 bunches kale, large center ribs removed and cut into 1-inch squares
1 avocado, peeled, pited and diced 1 cup navel orange segments 1/4 cup chopped red onion 2 tablespoons crumbled feta cheese
Orange Dijon dressing: 3/4 cup fresh navel orange juice 1 tablespoon Dijon mustard 3/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/4 cup olive oil
Taste of Home – Page 141