La Grande Orange Café’s Kale and Quinoa Salad

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Today’s 5 star secret recipe will show you how to make a light and refreshing kale and quinoa salad from La Grande Orange in Pasadena, California.  This five star restaurant is a testament to American cooking done really well.

Dark green julienned strips of kale are tossed with nutty quinoa and sunflower seeds, colorful bell pepper and red grapes, then dressed with a bright Champagne vinaigrette.  This recipe calls for preserved lemons which can be found at well-stocked grocery store or you can purchase it online here.

For a light and balanced meal, serve this salad along with this delicious veggie sandwich from our recipe forum: Go Here


New 5 Star Secret Recipe

La Grande Orange Café’s Kale and Quinoa Salad

Champagne Vinaigrette:

1 tablespoon Champagne vinegar
1 1/2 teaspoons minced shallots
Pinch kosher salt
1/4 cup canola oil
1 tablespoon extra virgin olive oil
3/4 teaspoon chopped chervil
Ground black pepper, to taste

In a small bowl, combine the vinegar, shallots and salt; set aside for 20 minutes to soften the shallot. Slowly drizzle in the oils while whisking to emulsify the vinaigrette. Whisk in the chervil and pepper. This makes a scant one-half cup vinaigrette; the vinaigrette will keep, covered and refrigerated, up to 4 days.

Kale and Quinoa Salad:

1/2 cup quinoa
4 cups loosely packed julienned kale, from 1 large bunch
Champagne vinaigrette
3 tablespoons toasted sunflower seeds
1/4 cup diced red bell pepper
2/3 cup red seedless grapes, halved
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup grated Manchego cheese
10 to 12 strips finely julienned preserved lemon

Bring a large saucepan of lightly salted water to a simmer. Place the quinoa in a strainer and rinse well, then drain, and add to the simmering water. Cook the quinoa until the grains are translucent and tender and the germ has spiraled out from the grain, about 15 minutes (be careful not to overcook). Remove from heat and drain any remaining liquid. Fluff the quinoa with a fork and transfer to a baking sheet to cool. The quinoa can be made ahead of time and stored, covered and refrigerated, up to 3 days before using.

In a large bowl, place the kale and one-fourth cup of the vinaigrette. Using your hands, massage the vinaigrette into the kale until the kale is softened, 2 to 3 minutes.

To the bowl, add the cooled quinoa, the sunflower seeds, bell pepper, grapes and Parmigiano Reggiano, tossing to combine.

Divide the salad among serving plates, evenly sprinkling over the Manchego cheese and garnishing with the preserved lemon strips.

Serve immediately.

Servings: 2 to 4

Source: L.A. Times
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