Q: When I visited the Atlanta Botanical Garden, I had a wonderful kale and quinoa salad for lunch. I would love to be able to re-create such a tasty and healthy salad. I did not realize how much I would like the kale. It was cut in tiny pieces and was very tender. Thanks so much for your help. — Barbara Hanson, Peachtree Corners
A: This recipe was created several years ago by Garden Chef Megan McCarthy to highlight fresh produce from the Atlanta Botanical Garden's demonstration vegetable plots. It's not currently available on the menu of the Cafe, but the chef continues to tweak it and occasionally demonstrates it during the garden's demonstrations in the Edible Garden Outdoor Kitchen.
Kale Quinoa Salad
2 cups water
1 cup quinoa, rinsed
4 tablespoons extra virgin olive oil, divided
1/2 red onion, diced
2 cloves garlic, chopped
2 Roma tomatoes, diced
2 cups finely chopped kale, stems removed
2 tablespoons chopped fresh cilantro
2 ounces crumbled feta
Sea salt and freshly cracked pepper
In a medium saucepan, combine water and quinoa. Bring to a boil, then reduce heat to a simmer and cook quinoa 10 minutes or until quinoa is tender. Remove from heat, drain off any remaining water and allow to cool.
In a medium skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onion and cook 2 minutes. Stir in tomatoes and garlic and cook 2 minutes. Add kale, stir and cook 1 minute or until kale turns bright green. Remove from heat.
Transfer quinoa to a large bowl. Toss with remaining 2 tablespoons olive oil. Add kale mixture and toss. Sprinkle with cilantro and feta. Taste for seasoning. Serve immediately. Makes: 4 1/2 cups
Per 1/2-cup serving: 165 calories (percent of calories from fat, 47), 4 grams protein, 17 grams carbohydrates, 2 grams fiber, 9 grams fat 92 grams saturated), 6 milligrams cholesterol, 97 milligrams sodium.
