Confession time, I’ve always claimed to hate quinoa. That weird, little tail it has freaks me out. Am I alone in this?
Since I’m a grown-up lady and not a giant toddler, I decided to give quinoa salad another try rather than turn up my nose. I’m sure glad I did because this salad is so good it is destined become a staple in my house.
It helps to be working with quality ingredients. I was fortunate enough to receive an amazing gift basket from my friends at Saul Good Gift Co. as a trade for writing this article on Canadian Craft Chocolate.
When I think back to the times I’ve eaten quinoa salad in the past, it was always some well-intentioned variation of a Greek Salad. Greek Salad is…not…my…favourite. No wonder quinoa never managed to win me over, until now.
This salad is crunchy and filling thanks in part to the wild rice. A big serving makes a meal but it can also be a side dish.
I’ve included my simple Maple Dijon Salad Dressing recipe, but you can use your favourite vinaigrette. The recipe makes more dressing than you might need, so mix it with the salad to your taste.
Before you assemble this salad be sure to cook your quinoa and wild rice as per package instructions and let them cool completely.
If you are anti-quinoa, I urge you to give this a try. It might just be the salad that converts you!
- 5 large leaves of kale
- 1 tsp grapeseed oil
- ⅛ tsp salt
- ¼ red onion, finely chopped
- 2 cups cooled quinoa, measured after cooking
- 1 cup cooled wild rice, measured after cooking
- 1 large orange, segmented and chopped
- ¼ cup dried cranberries
- 1 tbsp dijon mustard
- 1 tbsp real maple syrup
- 2 tbsp red wine vinegar
- ½ cup grapeseed oil
- Remove the stalks from the centre of the kale and chop the leaves into bite-sized pieces.
- In a large bowl, coat the kale with 1 tsp of grapeseed oil and sprinkle it with salt.
- Using your hands, massage that kale for about 2 minutes. This will break it down and make it more tender and relaxed...it is a massage after all.
- Mix the red onion, quinoa and wild rice in with the kale.
- Top with vinaigrette to taste (recipe below), orange segments and dried cranberries.
- Mix all the ingredients together in a small mason jar and shake vigorously until well combined.