Warm Kale and Quinoa Salad Warm Kale and Quinoa Salad

Food styling by David Grenier | Prop styling by Carolyn Souch Image by: Jeff Coulson

Superfoods unite in this hearty meat-free main. If you can't find baby kale, use chopped stemmed kale instead. For a special garnish, top with a drizzle of truffle oil and extra Parmesan.

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings


Tarragon Vinaigrette:


Tarragon Vinaigrette: In small bowl, whisk together tarragon, vinegar, honey, garlic, salt and pepper. Slowly whisk in oil. Set aside.

Salad: Cook quinoa according to package instructions; uncover. Meanwhile, in large skillet, heat oil over medium-high heat; sauté shiitake mushrooms, cremini mushrooms and shallot until mushrooms are beginning to turn golden, about 4 minutes. Add asparagus and sauté just until tender, about 3 minutes.

Remove from heat; stir in quinoa and two-thirds of the dressing. Scrape into large bowl; let cool slightly, about 5 minutes. Add kale, Parmesan and remaining dressing; toss to coat.

Nutritional facts per serving: about

  • Fibre 7 g
  • Sodium 516 mg
  • Sugars 8 g
  • Protein 13 g
  • Calories 479.0
  • Total fat 36 g
  • Potassium 947 mg
  • Cholesterol 8 mg
  • Saturated fat 5 g
  • Total carbohydrate 32 g


  • Iron 25.0
  • Folate 79.0
  • Calcium 24.0
  • Vitamin A 70.0
  • Vitamin C 132.0
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Lunch & Dinner

Warm Kale and Quinoa Salad