I think BrickTop's has the best "Kale and Quinoa" salad. Any chance of getting the recipe? — Libby Fozzard, Atlanta
BrickTop’s Kale and Quinoa Salad was created by chef Andrew Martinez. The salad will remind you of tabouli with a twist. Quartered grapes and sunflower seeds provide a sweet pop and bit of crunch. You can prepare the quinoa up to a day ahead of time and refrigerate it covered. Then combine it with the rest of the salad ingredients when you’re ready to serve.
BrickTop’s Kale and Quinoa Salad
2 cups water
1 cup quinoa
1 1/2 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt
4 cups finely chopped kale (about 1/2 pound, stems removed)
3/4 cup quartered Red Flame grapes
1/4 cup 1/4-inch diced red pepper
1/4 cup toasted and salted sunflower seeds
1/4 cup grated Parmesan, plus extra to garnish salad
1 1/2 cups Kale Dressing (see recipe)
Juice of 1 lemon
Sea salt, for garnish
In a medium saucepan, bring water to a boil. Add quinoa, olive oil and salt and stir so quinoa does not clump. Turn heat to low and cover pan. Allow quinoa to cook until tender, about 10 minutes, stirring occasionally. Remove from heat and spread quinoa out on a baking sheet to cool.
When quinoa has cooled, put it in a large salad bowl and add kale, grapes, pepper, sunflower seeds and 1/4 cup grated Parmesan. Toss to combine. May be made up to this point and chilled until ready to serve.
When ready to serve, add Kale Dressing and mix well. Divide salad between serving plates and top with Parmesan, lemon juice and a sprinkle of sea salt. Serves: 8
Per serving: 461 calories (percent of calories from fat, 76), 6 grams protein, 23 grams carbohydrates, 3 grams fiber, 40 grams fat (6 grams saturated), 2 milligrams cholesterol, 226 milligrams sodium.
Kale Dressing
1/4 cup Champagne vinegar
1/4 cup fresh lemon juice
2 tablespoons finely chopped shallot
1 1/2 teaspoons granulated sugar
3/4 teaspoon kosher salt
1 1/4 cups extra virgin olive oil
In the jar of a blender, combine vinegar, lemon juice, shallot, sugar and salt. Blend until smooth, then while blender is running, slowly drizzle in olive oil. Use immediately or refrigerate until needed. If refrigerated, bring mixture back to room temperature before using and stir vigorously to recombine. Makes: 1 3/4 cups
Per 1-tablespoon serving: 105 calories (percent of calories from fat, 97), trace protein, 1 gram carbohydrates, trace fiber, 12 grams fat (2 grams saturated), no cholesterol, 50 milligrams sodium.
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