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Curried Quinoa Salad with White Beans + Kale – Alison Mountford
By Alison Mountford, contributing chef
ACTIVE TIME – 20
TOTAL TIME – 25
QUICK TIPS – Well balanced, light, yet filling. I love the contrasting textures and colors on the final presentation and the curry in the quinoa gives it a beautiful yellow hue and layer of favor.
INGREDIENTS
1 cup quinoa
2 cup water
1 teaspoon curry powder
1 Tablespoon kosher salt (divided)
1 15-ounce can white beans
1 bunch lacinato kale
7 Tablespoon extra-virgin olive oil (divided)
1 red bell pepper
1 cucumber
1 pomegranate
4 Tablespoon balsamic vinegar
1 teaspoon dijon mustard
1 teaspoon honey
1/4 teaspoon black pepper
3 green onions
- QUINOA + BEANS
In a medium pot with a lid, combine the quinoa, water, curry powder, and about 1 teaspoon of salt. Bring to a boil and stir, then reduce heat to medium-low and cover partially. Simmer for about 14 minutes, then stir and simmer another 3 – 4 minutes until the water is absorbed.
Meanwhile, drain the beans. Turn off the heat under the quinoa and add the beans to it. Cover the pot. Let sit for about 5 minutes longer to plump up and warm the beans through.
- KALE
Wash and dry the kale. Slice into thin ribbons, even through most of the stems (you may prefer to slice off the bottom inch or so of the stems if they’re really thick or woody). Place in a large bowl and drizzle with 1 Tablespoon of olive oil and 1 teaspoon of salt.
Use your fingertips to massage the kale until it reduces in volume by about half and takes on a darker green color.
- VEGGIES
Dice the bell pepper, slice the cucumber into half-moons, and de-seed the pomegranate (you can use whichever method works best for the pomegranate, but my favorite is holding it underwater to separate the arils from the membrane, so nothing gets covered in red juice). Toss with the kale.
- DRESSING
In a small bowl or mason jar, combine the balsamic vinegar, remaining salt (about 1 teaspoon), dijon, honey, and black pepper. Shake or whisk. Mince the green onion and add. Then add the remaining olive oil (about 6 Tablespoons) and shake or whisk to combine.
Combine everything – the quinoa and beans, veggies, kale and dressing to taste – toss together. Serve right away or after an hour or so the flavor improves.
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Download and print recipe here: https://rinewstoday.com/wp-content/uploads/2022/11/Curried-Quinoa-Salad-with-White-Beans57.pdf
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Find other recipes from Alison, here: https://rinewstoday.com/alison-mountford/
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Chef Alison Mountford is the founder of Ends+Stems – which is a meal planning membership and recipe website to reduce food waste. “Chef Alison” also hosts a series of online courses for easier weeknight meals and feeding picky eaters with less stress. Alison began in 2005 as a personal chef and caterer in San Francisco but she recently returned home to Rhode Island!
She is passionate about helping families eat well together, with less frustration. Alison is often hired as a speaker to share about household food waste, feeding busy families, and sustainability in the kitchen; she’s appeared many times on The Rhode Show and other podcasts and webinars.
Alison is also the Market Coordinator at Hope & Main – Rhode Island only culinary incubator – where she loves helping new food businesses expand their social media, brand, and increase sales at the farmer’s markets!