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quinoa with dates, baby kale and chevre

Warm Quinoa Salad with Dates, Melted Chevre and Baby Kale

This warm quinoa salad recipe offers a complex array of flavors including creamy, melting goat cheese, the sweetness of dates and the bite of baby kale. 

Course Main Course
Cuisine American
Keyword Quinoa
Dish Type Salad
Cooking Style Easy, fast, Vegetarian
Diet and Health Healthy
Ingredient quinoa
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes

Ingredients

  • 1 cup quinoa
  • 3 tbsp grape seed oil
  • 1/4 cup red onion finely chopped
  • pinch dried ginger
  • 1/4 tsp ground cardamom
  • salt
  • 8 small dates pitted and roughly chopped
  • 2 tbsp lemon juice
  • 1/4 cup chevre crumbled
  • 1 cup baby kale leaves washed
  • 1 sprig fresh cilantro chopped (optional)
  • additional cilantro for garnish optional

Instructions

  1. Bring the quinoa and water to a boil in a small saucepan. Cover, turn temperature to low and simmer for 15 minutes or until water is absorbed and quinoa is fully cooked.
  2. While quinoa is cooking, heat the grape seed oil is a sauté pan. Add the onions, ginger, cardamom and salt to taste and sauté until onions are soft, about 2 minutes.
  3. Remove from heat and stir in the dates, lemon juice, crumbled chevre and the cooked quinoa.
  4. To serve: divide the kale among four plates, top with the quinoa mixture (so that the heat from the quinoa will wilt the greens) and garnish with cilantro, if desired.