Quinoa Superfood Salad with Blue Cheese and Sherry Vinaigrette
Recipe by Chef Camille Henry, Whole Foods Market - Mountain Brook
1 cup quinoa
2 cups vegetable stock
1 cup fresh kale, julienned
½ cup pomegranate seeds
½ cup red onion, finely diced
¼ cup slivered almonds, toasted
3-4 radishes, thinly sliced
1 Honeycrisp (or other firm-fleshed apple), diced
Blue cheese, to taste
Salt and pepper, to taste
3 Tbsp. Sherry vinegar
½ cup extra-virgin olive oil
Rinse quinoa well and drain in a colander to remove bitterness. Put quinoa in a medium saucepan, add vegetable stock and simmer, covered, until quinoa is puffed and tender and all liquid has been absorbed; 10-12 minutes.
While quinoa is cooking, pour Sherry vinegar and olive oil into a bowl and whisk to emulsify. Season vinaigrette to taste with salt and pepper.
Once quinoa is fully cooked, toss with kale, pomegranate seeds, almonds, apples, radishes, onion, and sherry vinaigrette, and season with salt and pepper. Serve warm, or refrigerate for 30 minutes to one hour and serve chilled, topped with crumbled blue cheese.