- Level: Easy
- Total: 35 min (includes resting time)
- Active: 25 min
- Yield: 4 to 6 servings
Ingredients
Red Wine Vinaigrette:
1/4 cup red wine vinegar
1 tablespoon minced shallot
1 clove garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
1/4 cup fresh chives, sliced thin
Salad:
1 cup red quinoa
2 teaspoons olive oil
3 cups vegetable stock
1/2 teaspoon kosher salt
1 head lacinato kale (also called Tuscan kale), washed, stemmed and julienned
4 medium carrots, cut in half lengthwise, sliced thin on bias
1 cup radishes, thinly sliced
1 red onion, thinly sliced
Directions
- For the red wine vinaigrette: In a medium mixing bowl, combine the red wine vinegar, shallots, garlic, salt and pepper and whisk together well. Slowly whisk the extra-virgin olive oil into the middle of the vinegar mixture to create an emulsion, incorporating all the oil. Stir in the chives. Cover and refrigerate.
- For the salad: In a medium saucepan, toast the quinoa in the olive oil over medium-high heat about 1 minute to evaporate the water. Add the vegetable stock and salt and bring to a boil. Immediately reduce to a simmer and cook, covered, until the water is absorbed, about 15 minutes. Remove from the burner and allow to sit covered for 5 minutes. Fluff the quinoa and let cool uncovered; reserve to the side.
- In a large mixing bowl, combine the kale, carrots, radishes, red onion and cooked red quinoa. Add the red wine vinaigrette and toss well to thoroughly combine. Place the salad on a large serving platter and serve immediately.
My Private Notes
Show:
Guy's Big Bite
Episode:
Guy's Holiday on the Grill
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