Spring Greens & Quinoa Salad

Name: Spring Greens & Quinoa Salad
Prep time: 20 min
Yield: Serves 2
Ingredients: 2 cups baby kale; 1 cup spinach; 1/2 cup chopped romaine; 1/4 cup shredded cabbage; 1/4 cup feta cheese crumbles; 1/4 cup [[Chukar® Cherry Medley]]; 1/2-3/4 cup cooked & cooled quinoa; 1/4-1/2 cup Chukar® Tart Cherry Vinaigrette; [[[Rainbow Quinoa:]]]; 1/2 cup rainbow quinoa; 1 cup vegetable (or chicken) stock; 1 teaspoon olive oil; [[[Chukar® Tart Cherry Vinaigrette:]]]; 1/2 cup [[Chukar® Sour Cherry Preserves]]; 1/4 cup fresh squeezed lime juice; 1 tablespoon honey; 2-3 sage leaves; 2 tablespoons water; 1/4 teaspoon black pepper; 1/2 teaspoon chili powder; 1/2 teaspoons salt; 1/4 cup olive oil; Pinch of smoked paprika (optional)

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20 minutes

Serves 2

Ingredients

2 cups baby kale
Chukar® Tart Cherry Vinaigrette:
1/4 cup olive oil
1/2 teaspoons salt
1/2 teaspoon chili powder
1/4 teaspoon black pepper
2 tablespoons water
2-3 sage leaves
1 tablespoon honey
1/4 cup fresh squeezed lime juice
1/2 cup Chukar® Sour Cherry Preserves
1 teaspoon olive oil
1 cup spinach
1 cup vegetable (or chicken) stock
1/2 cup rainbow quinoa
Rainbow Quinoa:
1/4-1/2 cup Chukar® Tart Cherry Vinaigrette
1/2-3/4 cup cooked & cooled quinoa
1/4 cup Chukar® Cherry Medley
1/4 cup feta cheese crumbles
1/4 cup shredded cabbage
1/2 cup chopped romaine
Pinch of smoked paprika (optional)

Directions

Rinse quinoa in a fine mesh strainer until water runs clear (about 60 seconds). Bring stock and oil to a boil and stir in quinoa. Bring to a simmer, turn heat to low, and cover for 14-17 minutes (or until desired texture is reached). Fluff quinoa with fork and cool in refrigerator before tossing with salad.
For the Vinaigrette, combine all of the ingredients, except the oil, in blender. While blender is still running, slowly drizzle in olive oil to emulsify. Serve on Spring Greens & Quinoa Salad.

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