This Feel

Garlicky Kale Salad with Grains


This past holiday season I got a large number of cookbooks, and I’m still going through them almost a month later and probably will be for weeks to come.  I’ve already tested a few recipes from the Tagine cookbook, and decided to stop neglecting the others and see what goodies that had in store.   One of them is Raising the Salad Bar, and while it’s not a vegetarian cookbook, its setup makes it very easy to bypass the meat and go straight to the good stuff.  There are set recipes to follow but also tips for how to pick and choice various parts of each salad in order to come up with something totally new.   So using the grain section as a guide I decided to throw something together based on what I had left from various meals during the week.

Garlicky Kale and Grain Salad

serves 4


4 tbsp EVOO, divided

3 cloves garlic, minced

4 cups Kale, loosely torn and well washed

2 shallots

1 cup quinoa, well rinsed

2 cups vegetable stock

1 1/2 cups chickpeas

For Dressing

1/2 cup EVOO

2 tbsp balsamic vinegar

1 tbsp white wine vineger

1 tsp pepper


  1. Heat 2 tbsp of EVOO in a large sauce pan and add the garlic. Cook for 5 minutes or until golden, then slowly start adding the kale. Once all the kale has been added turn off the heat, cover, and set aside.
  2. Meanwhile heat the remaining EVOO in a saucepan and then add the shallots. Cook for 3 minutes, then add the quinoa and stir well. Add the vegetable stock then turn heat to high and bring to a boil. Once mixture has come to a boil, cover and turn heat to low and simmer for 10 minutes. Add the chickpeas, stir, and cook for an additional 10 minutes.
  3. Once the quinoa has almost finished cooking, about 5 minutes left, mix up the salad dressing. Then add half to the quinoa, stir well, and add the remaining dressing.
  4. Serve the grain mixture over the kale and enjoy!

Even tho I’ve primarily been vegetarian for the past decade I’ve never been a big salad person, seeing them as side dishes or appetizers but rarely as the main course.  This book is quickly changing my mind regarding what makes up a salad and while this salad certainly isn’t fancy but it’s quick, simple, and very filling.