Quinoa Salad With Kale And Corn
Sara Deseran and Tacolicious’ chef Telmo Faria devised this ultimate picnic dish: a healthy, but delicious salad that’s better at room temperature than it is cold.

Ingredients:
Apple cider cumin vinaigrette
½ shallot, peeled and chopped
2 cloves of garlic, peeled
2 tablespoons fresh lemon juice
¼ cup apple cider vinegar
1 tablespoon honey
1 tablespoon ground cumin
½ tablespoon kosher salt
1 teaspoon ground pepper
1 cup extra virgin olive oil

Salad
4 cups finely shredded lacinato kale
4 cups finely shredded Napa cabbage
2 cups cooked and cooled quinoa
¾ cup shredded carrots
¾ cup cherry tomatoes, sliced in half
¾ cup fresh, raw corn kernels
½ cup thinly sliced radishes
1 cup salted, roasted almonds
Kosher salt to taste
Ground pepper to taste

To make the dressing, place all of the dressing ingredients, except the olive oil, in a blender and blend on high until smooth. On a low speed, add the olive oil in a slow, steady stream. Once the olive oil is incorporated, blend on high for an additional 15 seconds.

To assemble the salad, place all of the ingredients, except the almonds, in a large bowl. Toss with the dressing and season with salt and pepper. Top with the almonds and serve. Serves 4 to 6 people.

Recipe courtesy of Tacolicious

Photographed by Anna-Alexia Basile