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Healthy Waists, Healthy Wallets: Greens and Quinoa Salad with a Lemon Vinaigrette
We are suffering from an embarrassment of greens.
Our weekly produce boxes from Conundrum Farms are full of the most delicious lettuces, collards, kale, chard, and spinach. Fortunately, we love greens in this house. Whether I make pasta with chard and tomatoes, risotto with collards and spring onions, or a simple salad, we are surely getting our vitamins and minerals.
This weekend, I ran out of ideas. It happens frequently, and when it does, I usually end up standing in front of the open refrigerator, frantically doing a mental inventory of its contents, and praying for inspiration. When I remembered that I had some lemons that needed using, the muse spoke, and I knew what I was going to make for dinner.
Even better, it was quick and easy.
I had some pouches of pre-cooked quinoa, brown rice, red rice, and flaxseeds that I had gotten on sale. I followed the package directions to warm two up and mixed them with the greens and fresh herbs, some baby carrots, a lemony vinaigrette, and some feta cheese. Paired with some sourdough bread (thanks, honey!), it was a delicious, nutritious, and filling meal for the three of us.
Entrée Kale and Quinoa Salad with a Lemon Vinaigrette
Ingredients
For the vinaigrette
Juice and zest of 1 large lemon
1 teaspoon Dijon mustard
1 clove garlic, grated or minced
1 tablespoon chopped fresh herbs (I used a mixture of rosemary, thyme, and parsley)
Kosher salt and freshly ground pepper to taste
2/3 cup extra-virgin olive oil
For the salad
A whole mess of greens (I used kale, collards, chard, beet greens, and spinach)
A handful fresh herbs (I used parsley, basil, and thyme)
2 cups quinoa or a quinoa/rice blend, cooked according to package directions
Whatever vegetables you have on hand (I had some baby carrots that I shaved, but cucumbers, tomatoes, radishes, asparagus, squash of any kind, beans, peas, peppers, or whatever you have will work)
Some sort of cheese, crumbled or grated or shaved (are you getting the idea that this is a very loose recipe?)
If you like nuts in your salad, please feel free to add them, ya weirdo
Directions
For the dressing
Combine all the ingredients in a jar with a tight-fitting lid and shake well to combine. You won’t use it all, and it will keep in the fridge for several days.
For the salad
If the greens you are using are tough (kale or collards), toss them with a little bit of the dressing and rub the leaves. If the greens you’re using are more delicate (spinach, chard, beet greens), just hold off mixing until just before serving.
I always toss the grains in a little of the dressing when it’s still warm. This allows the grains to absorb the dressing, giving them a bit more flavor.
Toss the greens, the grains, and the veggies together in a large bowl with some of the dressing. To serve, divide onto plates and top with whatever cheese you’re using. Cheeses that would work include feta, chevre, parmesan, Manchego, Gruyere, asiago, or aged gouda. This made enough for three of us.
