Kale salad with quinoa, apple and goat cheese

Name: Kale salad with quinoa, apple and goat cheese
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 to 6
Cuisine: Québécoise
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; 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 25 min
Cooking 15 min
Servings 4 to 6
Freezing I do not suggest

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Ingredients
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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

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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

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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.

Our sommeliers suggest

POÇAS COROA D'OURO 2016

Douro, Portugal

The Poças Coroa d'Ouro is a fruity, lively white from the Douro in Portugal, a blend of Portuguese grapes that includes muscat for a perfumed touch. Its fruit picks up the crunchy apple in the salad, and its liveliness holds its own against the cider vinegar and the goat cheese. Perfect for lunch on the porch while the weather's still nice. See the product

SERGENT RIPIN, BROUHAHA, 6.5%

Kale is tough and a little bitter, the goat cheese is tangy, the apple sweetens. A saison brewed with wild yeast holds all three with its pepper, clove and ripe fruit, and its acidity answers directly to that of the cheese. Dry, it keeps the bowl light. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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