Quinoa is a favorite of ours here at SOLOW. It’s super yummy- not to mention that it’s the super grain of the future! This recipe comes from Creative Director, Rebecca. Dubbed the “Super Hero Salad” this simple/light recipe combines quinoa and kale- another one of our favs! Before you get started, make sure you read up on the health benefits of both. Summer cooking never tasted so good!
1 cup quinoa- rinse before you cook
2 fennel bulbs chopped and diced
1 shallot diced or a golden onion
2 celery ribs
1/4 head purple cabbage chopped
1 bunch kale chopped
1 box frozen baby peas- get the good ones
1 C sugar snap peas or english- any fresh peas that are crunchy-ish- chop into 1.4″ pieces or however big you like them
1 can garbanzo beans rinsed
White balsamic vinegar- any white vinegar is fine
Salt/pepper- I like pink salt or grey salt
Make quinoa and set aside- I use 1 cup quinoa and 2 cups water or it dries out-
Saute shallot (or onion) in olive oil, when soft add fennel and celery and carrot- saute another 5-7 minutes and add kale and cabbage – it will cook down a ton so dont worry if it seems like a lot- cook until easy to stir whole mixture- it will feel like a stir-fry but don’t over cook the greens.
In big bowl combine quinoa and kale saute mixture then add peas, beans and other peas
Let it set a minute until all quinoa absorbed and mixed in
Make vinaigrette and pour over- the quinoa will take a lot of the liquid so you might have to add more.
Salt/pepper to taste- if you didnt use enough shallot and mustard it will need a lot of salt
I eat it hot over spinach and it wilts the spinach and then add avocado on top or just eat it cold! Enjoy!