In a Nutshell: Quinoa salad
‘Keen-wa,’ the latest “superfood,” and kale, a not-so-latest “superfood.” Brought to you in a super marriage. The pastor? Balsamic vinaigrette.
Recipe:
Notes
- Difficulty: Super super easy
- Length: 15 minutes (because of the quinoa)
- Methods of cooking: Stovetop for the quinoa
- Keep in mind: You can add whatever you want.
- Note from Fred: Massaging the kale, while super weird and uncomfortable, really makes a difference in breaking down its tough fibers and sweetening its natural bitterness. Your hands will get dirty though–there’s no way around it.
- Note from Priscilla: Rinse the quinoa a couple times until the water runs clear. Takes away most of the bitterness that people usually dislike. Lightly toasting before adding water is a good idea too.
- Why we made it: Healthy salad club, unite!
- Why you should make it: It’s fast, filling, and easy.
Ingredients
- 1 cup of dry quinoa
- 2 handfuls of kale
- 2 small apples
- 2 small cucumbers
- 1 red bell pepper
- handful of almonds to top
- 2 tbsp balsamic vinaigrette
- 2 tbsp olive oil
Equipment
- pan
- spatula
- knife
- cutting board
- bowls
About the Contributors
Fred Chang, Talon Managing Editor
Fred Chang (12) is the Managing Editor of the TALON Yearbook and co-creator of In a Nutshell. Her positions on yearbook were reporter, Copy Editor, and...
Priscilla Pan, Winged Post Features Editor
Priscilla Pan is the features editor for the Winged Post and co-creator of In a Nutshell. She is a senior and has been part of the journalism program for...