Quinoa and Kale Salad



1 lb TRI COLOR quinoa

2 fl oz Olive Destination Cara Cara Vanilla White Balsamic Vinegar

2 fl oz Olive Destination Blood Orange Olive Oil

2 fl oz Honey

8 oz diced 1/2" julienne carrots

1 lb finely chopped (1/4") kale

1 tsp Olive Destination Real Salt kosher sea salt

1 dash crushed red pepper



Blanch Quinoa in boiling water, rinse lightly.

Blend in oil to quinoa; this will keep the grains from sticking, next blend in the honey and vinegar.

Blanch Kale for 1-2 minutes.

Mix very well all remaining ingredients, chill and reserve for service.

Additional vegetables are virtually unlimited – think broccoli, diced summer squash, tomatoes, onions, etc.


Recipe by Chef John Noel Gilbertson, CEC, True Harvest Culinary

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