Talley Farms Fresh Harvest

Salads

Quinoa Salad with Apple and Turmeric-Sesame Dressing

From Chef Robin Goldstein Serves 8-10

Ingredients

FOR SALAD
2 cups cooked quinoa
½ tsp sea salt
2 cups apples, diced ½ inch cubes
1 cup feta cheese, crumbled
4 cups greens, sliced thin or shredded (kale, chard, arugula, napa cabbage, beet tops, radicchio, dandelion, etc)
¾ cup chopped toasted walnuts
Sea salt and pepper
½ cup tamari toasted seeds *see below
 
TURMERIC-SESAME DRESSING
6 Tbsp extra virgin olive oil
2 Tbsp toasted sesame oil
3 Tbsp apple cider vinegar
1 Tbsp agave syrup or honey
1 tsp fresh grated or ground turmeric
1 tsp fresh grated or ground ginger
¼ tsp each salt and ground pepper
Mix all ingredients together in a jar or blender, shake or blend well.
 
TAMARI TOASTED SEEDS
Place ½ cup each of raw pumpkin seeds, raw sunflower seeds and raw sesame seeds in a medium skillet over medium heat.  Stir with wooden spoon or shake until just starting to brown and get toasty.  Sprinkle in 1 Tbsp tamari sauce and stir through until the liquid evaporates and seeds are well toasted.  Set aside to cool.  These can be kept in a lidded container to add to salads and steamed vegetables.
 

Directions

TO MAKE SALAD
In a mixing bowl combine cooked quinoa with sea salt, toss to break up any clumps.  Add apples, feta cheese, greens, walnuts, ¼ - 1/3 cup vinaigrette and toss.  Taste and season as needed with more vinaigrette, salt, pepper.  Toss in toasted seeds just before serving. 
 
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