A delicious winter salad with crunchy walnuts
What do you get when you grab nutritious and tasty fresh ingredients like walnuts, quinoa, kale and olive oil? A yummy and filling salad created by Chef Randall Selland, who also happens to own The Kitchen Restaurant, Selland’s Market Café, and Ella Dining Room & Bar. The recipe, courtesy of California Walnut Board ,takes about half an hour to prepare and serves six.
- 1 cup quinoa
- 1-1/2 cups water
- 1 tablespoon chopped thyme
- 1/2 cup chopped walnuts
- 1 teaspoon virgin olive oil
- 1/2 cup julienned kale
- 1 tablespoon chopped dill
- 1 tablespoon chopped Italian parsley
- 2 tablespoons sliced green onions
- 1 tablespoon finely grated Parmesan
- 1 teaspoon salt or to taste
For the Lemon Vinaigrette
- 2 tablespoons fresh squeezed lemon juice
- 6 tablespoons extra virgin olive oil
Makes ¼ cup or 4 ounces Lemon Vinaigrette (If too tart, add a pinch of sugar.)
- Rinse quinoa under running water in a strainer.
- Add quinoa, water and thyme together in a pan, bring to a boil, then reduce heat to a simmer and cook for approximately 20 minutes. When cooked, remove from pan and spread on a pan to cool in refrigerator.
- Coat chopped walnuts in olive oil and toast until golden brown in a sauté pan on the stove or brown in the oven.
- Combine cooked quinoa with all of the remaining ingredients together. Mix with enough Lemon Vinaigrette to lightly coat ingredients.
Per serving: 250 calories , 0 trans fats, 6.5 grams polyunsaturated fat, 2 grams of saturated fat, 7 grams monounsaturated fat, 410 mgs sodium, 3 grams dietary fiber, 0 grams cholesterol