Mmm… Kale and Quinoa Salad with Grapefruit, Avocado & Feta

Quinoa Kale Salad with Grapefruit & Avocado

Quinoa Kale Salad with Grapefruit & Avocado Recipe

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8 thoughts on “Mmm… Kale and Quinoa Salad with Grapefruit, Avocado & Feta

  1. I gather “Cilantro” is Corriander leaves, as opposed to the seed or being ground? I have had to take a look on the internet to find that out! It confuses me, all these different names for food! But I guess it keeps the “little grey cells” on their toes! We only seem to get “little” shallots over here! Maybe I just don’t shop in the right places? Hoping our new home is nearer some good foody shops!
    Looks so good, we are off to buy the ingredients, whilst we can still call this time of the year “summer” and eat salad! haha (It’s grey and gloomy!) xx

    • Hi Mama Kitch! By “large shallot” I just meant on the larger side, they are all pretty little over here, too. Cilantro looks a lot like parsley, in fact exactly the same in some cases. I usually have to break a leaf to smell to make sure it’s cilantro. It’s used tons in Mexican cooking and is a bit of an aquired taste. I hated it at first. But now couldn’t live without it especially when avocado and lime are in the mix.

      And BTW, I’ve been to your grocery stores and they seemed perfectly fine.

      Cheese is CHEAP!!! Yay for cheap cheese!

      I'm sure they'll be lovely in your new place, too! : ) Hope the salad turns out!

      xoxo

  2. I absolutely love the look of this – both the salad and the way the recipe is presented – so cool! I’m a big fan of adding quinoa to salads, why not have a little protein and fiber?

    • Yay!! Dana Treat is in the house. What an honour!!

      You continue to be an inspiration to my newly vegetarian self, so thank you even more for your kind words. I actually made your Vegetable Enchiladas (http://danatreat.com/2011/07/vegetable-enchiladas/) the other day and everyone thought I was the bee’s knees!

      Kale/Quinoa are my new salad base… everything tastes good on top of it and you cannot beat the nutrients!

      ps. Could your boys be any cuter? I think not.

  3. Oooo – you got Dana Treat on board!
    I did think you hated Coriander – but glad to see you have changed your mind! I used it in my recipe this evening, and it adds a wonderfully subtle taste – plus the mixed seeds I found – delish!! The kale I used is the curly kind, and for the recipe tonight I should have had cabbage (Savoy) shredded, but forgot to get some. Kale can be a bit chewy though, not sure if there are other types of kale on sale here, but have left enough for tomorrow’s salad, a la linsiloo! Roll on tomorrow’s gastronomic delights! Although, not entirely vegetarian, they are at least Low GI, which suits us! I could quite easily go almost totally vegetarian, but know himself might miss his meat too much and I prefer to cook for the two of us, rather than each separately!
    Thanks fo the constant inspirational ideas!
    MamaK xxx 🙂

    • So the thing I have found with Kale (because you are right… very tough leaves) it’s best when you chop it up quite fine. This way it takes less time to steam, saute AND it can easily be a substitute for your regular salad greens.

      It’s also an acquired taste so if this was your first time eating it, the next time you’ll be expecting the texture and it might not be so surprising. I also find knowing the benefits of something boost its deliciousness exponentially (http://whfoods.org/genpage.php?dbid=38&tname=foodspice).

      : )

      • Hello! I just found your blog because i googled ‘kale quinoa grapefruit’, so… yay! (We just got into a produce box co-op). This salad looks delicious and fun. Shake the shiz out of it! Just one question, do you always need to steam/saute kale or are you using it raw in this recipe?

      • Oh gosh, Brucie!! I hope you get this because WordPress didn’t give me the option to ‘reply’ to your question beneath your question – only above replies allowed!! (WOOOOHOO! I found out after ‘publishing’ that it worked.)

        So to answer your question for this salad you could do it both ways, warm or cold. I did raw in this one – it seems as though as long you cut it finely and have plenty of ‘acid’ (ooo trippy!) things turn out nice and pleasant and palatable. If you were to opt for warm, I’d probably sautee it in a bit of olive oil.

        Hope that helps : ) AND thanks for stopping by!!

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