Superfood Salad

May 2, 2017

Start to finish; 45 minutes
Hands on time: 25 minutes

There’s a lot of talk about superfoods nowadays and how certain foods are packed with vitamins and minerals. This salad is my stab at throwing all the good stuff in one bowl and making dinner out of it. Good for you is a fine goal, but delicious… now that’s what I’m talking about.

I’ve made this salad about 50 times over the last few years and even I am surprised at how much everyone love it. It could be the blueberries. Or even the mangos. But I think it’s probably the feta cheese and almonds that clinches the deal.

It’s that easy: It’s almost as hard to find a ripe mango in the grocery store as it is to find a ripe avocado. A ripe mango yields to pressure in the much the same way as an avocado. They also turn more golden hued. The pit inside is wide and flat. I run a knife down through to the pit and quarter it, then wedge the knife between the pit and flesh and carve it away.

3 Tbsp olive oil
1 onion, diced
1/2 cup [85 g] quinoa, rinsed
1 cup [240 ml] vegetable broth
2 cups [140 g] thinly sliced kale, ribs removed
1 cup [170 g] blueberries
1 ripe mango, peeled, pitted and diced
1/4 cup [30 g] slivered almonds
2 Tbsp lemon juice
1/4 tsp salt plus more for sprinkling
Freshly ground black pepper
1/2 cup [60 g] crumbled feta cheese

Heat a 12-in [30.5 cm] skillet over medium-high heat and add 1 Tbsp of the olive oil. When the oil shimmers, add the onion and cook for two minutes or until it begins to soften.  Add the quinoa and stir to coat the grains with the fat in the pan. Pour in the broth and bring to a simmer. Cover, lower the heat to low and cook the quinoa at a bare simmer for about 20 minutes or until tender.

Stir in the kale and toss so that the kale wilts in the hot grains. Transfer the quinoa to a large bowl so that it has a chance to cool slightly, about 5 minutes. Stir in the blueberries, mango, and almonds.

In a medium bowl, whisk together the lemon juice, salt, a few grinds of pepper, and the remaining 2 Tbsp olive oil and pour it over the salad. Toss to blend and taste for seasoning, adding more salt and pepper if it needs it. Gently fold in the cheese and serve warm or at room temperature.

Extra hungry? Grate a hardboiled egg or two into the salad.

In the glass: Look for a bottle of Sauvignon Blanc from Frogs Leap.

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