Kale salad with quinoa, apple and goat cheese - Le Coup de Grâce
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    • Kale salad with quinoa, apple and goat cheese

    Preparation :25 min Cooking :15 min
    Difficulty :easy
    Servings :4 to 6

    Summer isn’t over just yet! To extend the flavours of the season, I made, this SOLID kale salad with quinoa, apple and goat cheese in collaboration with Paderno. With their 3-Cup Food Chopper, you’ll be able to prepare this salad very quickly especially when it comes to pecans and you’ll get perfectly cooked quinoa with the Canadian Professional Copper Clad Cookware Set. Not only do these products look go, but they’ll also make you a more efficient cook.  #paderno #ad #itsacookingthing

    Ingredients

    • 1 cup 5 grain quinoa
    • Olive oil
    • 2 cups water
    • 2 cups chopped kale leaves
    • 1 1/2 cup chopped romaine salad
    • 1/2 cup chopped pecans
    • 3 red apples, diced
    • 125 g unripened soft goat cheese, crumbled
    • 1 green onion, thinly sliced
    • Salt and pepper from the mill

    Ingredients for the dressing

    • 1/4 cup olive oil
    • 3 tablespoons apple cider vinegar (or more to taste)
    • 1/2 teaspoon dried thyme
    • 1 garlic clove, minced very finely
    • Salt and pepper from the mill

    Preparation

    • In a saucepan over medium heat, add the quinoa followed by a thin stream of olive oil. Cook, stirring for 2 minutes.
    • Add water, mix and cover. Bring to a boil and reduce to low heat. Cook for 12 to 15 minutes or until quinoa is cooked and water is absorbed. Pour into a colander, rinse with cold water and allow to drain for 10 minutes. Press to take out all the liquid. Pour into a salad bowl.
    • With the exception of goat cheese, add remaining ingredients and dressing followed by salt and pepper. Mix well. Add the goat cheese and mix gently.
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    Our wine stewards suggest

    +- 15$POÇAS COROA D'OURO 2016

    The White Ouro Coroa is a well-kept secret. The wine has sap and pine. Peach as a main effluent with an empyreumatic and spicy blade. The palate is oily, fresh and persistent. Some will be surprised at the price ... but it's a great little find at $ 12.95. Run for provisions!

    SERGENT RIPIN, BROUHAHA, 6.5%

    Season brewed with wild yeasts, it will offer you aromas of pepper, clove, lemon and ripe fruit that will just as much marry the aromas of beetroot as celery or white balsamic. The typical dryness of this beer will ensure a good balance with the salad.

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    Kale salad with quinoa, apple and goat cheese

    • Preparation : 25 min
    • Cooking : 15 min
    • Servings : 4 to 6

    Ingredients

    • 1 cup 5 grain quinoa
    • Olive oil
    • 2 cups water
    • 2 cups chopped kale leaves
    • 1 1/2 cup chopped romaine salad
    • 1/2 cup chopped pecans
    • 3 red apples, diced
    • 125 g unripened soft goat cheese, crumbled
    • 1 green onion, thinly sliced
    • Salt and pepper from the mill

    Ingredients for the dressing

    • 1/4 cup olive oil
    • 3 tablespoons apple cider vinegar (or more to taste)
    • 1/2 teaspoon dried thyme
    • 1 garlic clove, minced very finely
    • Salt and pepper from the mill

    Preparation

    • In a saucepan over medium heat, add the quinoa followed by a thin stream of olive oil. Cook, stirring for 2 minutes.
    • Add water, mix and cover. Bring to a boil and reduce to low heat. Cook for 12 to 15 minutes or until quinoa is cooked and water is absorbed. Pour into a colander, rinse with cold water and allow to drain for 10 minutes. Press to take out all the liquid. Pour into a salad bowl.
    • With the exception of goat cheese, add remaining ingredients and dressing followed by salt and pepper. Mix well. Add the goat cheese and mix gently.

    Innkeeper, drinks!

    +- 15$POÇAS COROA D'OURO 2016

    The White Ouro Coroa is a well-kept secret. The wine has sap and pine. Peach as a main effluent with an empyreumatic and spicy blade. The palate is oily, fresh and persistent. Some will be surprised at the price ... but it's a great little find at $ 12.95. Run for provisions!

    SERGENT RIPIN, BROUHAHA, 6.5%

    Season brewed with wild yeasts, it will offer you aromas of pepper, clove, lemon and ripe fruit that will just as much marry the aromas of beetroot as celery or white balsamic. The typical dryness of this beer will ensure a good balance with the salad.

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