How to Prepare Delicious Kale and grain salad

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Tuscan kale is much more tender and sweet than common curly. Here is a complete meal in a bowl that's a perfect hearty grain salad for take-to-work lunches or a quick, no-cook last-minute dinner—that is if you've pre-cooked the barley and have the kale. You can substitute literally anything here. You can cook Kale and grain salad using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Kale and grain salad

1. Prepare 1/2 cup of black rice.
2. Prepare 1/2 cup of quinoa.
3. Prepare 1/2 cup of lentils.
4. Prepare 1/2 tsp of salt.
5. You need 1/4 tsp of pepper.
6. Prepare 1 head of kale, torn into bite sized pieces.
7. Prepare 1/2 cup of cherry tomatoes, sliced and deseeded.
8. It’s 1 of cucumber, diced.
9. You need 1 of red onion, diced.
10. It’s 4 oz of goat cheese, crumbled.
11. It’s 1/3 cup of chia seeds.
12. You need 1 of balsamic vinaigrette.

Use any other type of grain (bulgur, couscous, rice), substitute swiss chard or other collard greens for kale, or add fruits like apples, pears, or some slices of roasted pumpkin. When grains are cooking, start preparing the kale. Add in kale, mix to coat and cover. The kale will cook and wilt down.

Kale and grain salad step by step

1. Cook rice, lentils, and quinoa according to package directions. Rinse in cold water and press the excess water from it. Season with salt and pepper and chill 2 hours..
2. Toss vegetables..
3. For each serving, place vegetables on a plate, 1/4 cup grain mixture, a tablespoon of goat cheese, and a tablespoon of chia seeds..
4. Drizzle with dressing. https://cookpad.com/us/recipes/350252-balsamic-vinaigrette.

Any variety of kale will do, and feel free to sub cooked farro, wild rice, or quinoa for the wheat berries. I made this salad to have for lunch. It made enough for two people to eat for three days. This whole-grain and hearty-green salad is such a welcome update on the tossed garden salad. This Citrus, Kale, and Grain Salad is an amazing winter salad that is a combination of roasted oranges, red onion, and sweet potato-which provide sweet and fresh bursts of flavor, massaged kale, and roasted barley and quinoa, which adds depth and bulk.