Roasted Tomato & Kale Salad with Toasted Quinoa


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Just in case anyone was keeping track, I have not only busted out of my workday lunch rut, but I am now coasting on the homemade, effortless lunch highway. This bad boy, inspired by my friend Rebecca Lando’s new book The Working Class Foodie, packs lots of fresh summer vegetables and came together super quick. I decided to stretch one serving of this salad into two by added a little left over chicken one day and chickpeas and feta the next. I bet some cooked lentils would be delicious as well. This is definitely a great use for all those late-season tomatoes as well. I forgot to toss in my crushed red pepper, so at each serving i put a big pinch on top before eating (pictured below).  Enjoy!



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Roasted Tomato & Kale Salad with Toasted Quinoa 

Prep time: 10 minutes, cook time: 45 minutes; Serves 4 generously.

tomatoes –
2 pints cherry tomatoes
2 ears fresh corn
1 tablespoon olive oil
salt and pepper

quinoa –
1 tablespoon olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1/2 cup quinoa
1 cup water

kale –
2 heads lacinto kale
2 tablespoons good quality olive oil
juice from one lemon
salt and pepper to taste
1/2 cup crumbled feta (optional)
crushed red pepper flakes

Set your oven at 400 degrees. Slice corn off its husk. Reserve husk for stock. Toss tomatoes, corn and olive oil together with a good pinch of salt and pepper. Roast on a baking sheet for 40-45 minutes, until tomato skins have burst and corn in brown. Pull out of oven and reserve

In a saute pan with a tight-fitting lid, heat olive oil over medium-high heat. Add onions and garlic; fry for 3-4 minutes. Add quinoa and fry until golden, stirring often, for about 5 more minutes. Add water, cover and simmer until all the water is absorbed and the quinoa is fluffy, about 20 minutes. Fluff with a fork and reserve.

Wash, drain and dry kale well. Tear or chop kale into bite-size pieces. In a large bowl, massage kale with olive oil, lemon juice, salt and pepper. Add tomatoes and corn mixture and quinoa. Toss to combine. Let stand for 20 minutes for kale to marinate.

When ready to serve, sprinkle with feta and red pepper flakes. Serve immediately or save for office lunches. 


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