Time for gorgeous apples and what better healthy way to enjoy them by tossing them with some quinoa and kale. This qualifies as a super salad with all of it’s nutritional benefits but also because of it’s flavours, textures, and fun colours.
Barrie Hill Farms has its own apple orchard which produces Sunrise and Zestar! apples. Sunrise apples are a cross between a McIntosh and a Golden Delicious, it’s a great eating apple. Zestar! apples are sold as an “early Honeycrisp” and are perfect for baking or eating fresh. I chose the Zestar! for this recipe. These are so delicious that the name comes with it’s own exclamation mark – love it.
To look at this recipe you’d think there are loads of ingredients but it’s actually very simple. Cooking up the quinoa takes you only 10 minutes, let it cool and add your chopped veggies and nuts and you’re done. I’ve added some fun nuts and seeds with a lively dressing that your family will rave over. I’ve left the skin on because there are lots of nutrients in it but if you don’t know the source of your apples, I’d recommend removing it.
Have you started using fresh local apples in your dishes yet? I bet some of you are making delicious pies! Share with me on Instagram so I can show the world your beautiful creations! Just hashtag #simplyfreshdinners. Cheers!
Apple and Quinoa Kale SaladPrint Recipe
- 3 cups kale, chopped
- 2 large apples, diced
- 1/2 cup quinoa
- 1 cup vegetable or chicken broth or water (use organic vegetable broth for vegan)
- 2 celery stalks, diced
- 1/2 bell pepper, (any colour except green) diced
- handful of parsley, chopped
- sea salt and reshly ground black pepper to taste
- Add a combination of your choice -pecans, walnuts, almonds, raisins, dried cranberries, sunflower seeds
- Dressing ( If you're in a hurry, a store bought Raspberry Vinaigrette works or a Garlic and Apple Cider Vinaigrette)
- 1/4 cup olive oil
- 1/4 cup raspberry wine vinegar
- 1-2 tablespoons raw honey
- 2 tablespoons raspberry jam
- 2 teaspoons Dijon mustard
- 1/2 teaspoon shallots, finely chopped
- 1 teaspoon poppy seeds
In a medium saucepan, cook quinoa according to directions, substituting vegetable or chicken broth for water. Fluff the quinoa with a fork and let cool completely.
Add the kale, apples, celery, pepper, parsley, nuts, raisins and sees to the cooled quinoa to a large mixing bowl.
Combine ingredients for dressing in your food processor and pulse until well blended. Pour over the the salad and mix well until completely coated.
I love to include apples in salads because they offer a crisp bite with loads of flavour.