Kale and Quinoa Salad With Plums and Herbs

By Martha Rose Shulman

Kale and Quinoa Salad With Plums and Herbs
Andrew Scrivani for The New York Times
Total Time
About 45 minutes
Rating
5(121)
Comments
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I was so taken with the spicy, sweet and savory mix of flavors in the soba salad with eggplant and pluots that I made a few weeks ago that I decided to use the same formula for a kale and quinoa salad. The kale is the main ingredient here, with quinoa adding texture and bulk.

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Ingredients

Yield:Serves 4 to 6
  • ½cup quinoa
  • Salt to taste
  • 3cups stemmed, slivered kale
  • 1serrano or Thai chiles, minced (optional)
  • 1 to 2ripe but firm plums or pluots, cut in thin slices
  • ½cup basil leaves, chopped, torn or cut in slivers
  • 2 to 4tablespoons chopped chives
  • 1tablespoon chopped cilantro (optional)
  • 2tablespoons seasoned rice vinegar
  • Grated zest of 1 lime
  • 2tablespoons fresh lime juice
  • 1garlic clove, minced or puréed
  • 3tablespoons sunflower or grapeseed oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

134 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 5 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 3 grams protein; 188 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rinse the quinoa and cook in a pot of rapidly boiling, generously salted water for 15 minutes. Drain, return to pot, place a towel across the top and replace the lid. Let sit for 15 minutes. Transfer to a sheet pan lined with paper towels and allow to cool completely.

  2. Step 2

    To cut the kale, stem, wash and spin dry the leaves, then stack several at a time and cut crosswise into thin slivers. Toss in a large bowl with the quinoa, chile, herbs, and half the plums.

  3. Step 3

    Whisk together the vinegar, lime zest and juice, salt to taste, garlic and sunflower or grapeseed oil. Toss with the salad. Garnish with the remaining plums and serve.

Tip
  • Advance preparation: The quinoa can be cooked up to 3 days ahead and refrigerated. The salad is best served right away.

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Ratings

5 out of 5
121 user ratings
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Comments

Liz Fritz

Really good! I left out the quinoa and subbed red onion for chives. Perfect for a more complex alternative to a regular weeknight salad. Could also see serving it with the quinoa as a brunch dish.

Alison

Delicious and versatile. I didn't have quinoa so added texture with things I had on hand - dried cranberries and sliced almonds. I made an hour or so before hand and the texture was still perfect. Leftovers the next day were also good but going longer would probably make it too soggy.

Heidi M

Bright and delicious with that light oil in the dressing. Subbed green onions for chives and added some feta passed at the table. Don’t be afraid to add more plums. I used 7 (little ones from our tree).

Cecilia

Plums were out of season so I used one Bartlett pear and it was delicious. Also topped with some toasted sunflower seeds at the end. Only had olive oil on hand for the dressing but it tasted great. I plan on using this for kale salads with apples and other fruit, I think it would be great. Also, very good paired with crab or fish cakes!

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