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Quinoa and kale salad

Time 40 minutes
Yields Serves 4 to 6
Quinoa and kale salad
(Glenn Koenig / Los Angeles Times)
1

In a large pot of boiling salted water, cook the quinoa until tender, about 15 minutes. Drain well, fluff on a rimmed baking sheet and set aside to cool.

2

In a saute pan heated over medium-high heat until hot, add 2 tablespoons olive oil and the garbanzo beans, sprinkling over the ground cumin and a pinch of kosher salt. Saute until the beans are lightly colored and aromatic. Remove from heat and set aside to cool.

3

In a large bowl, toss the quinoa with the garbanzos, kale, celery, currants, piquillo peppers, green onions, parsley and lemon zest with quinoa.

4

To make the dressing, whisk together the remaining one-half cup olive oil, red wine vinegar and the juice from the zested lemon, three-fourths teaspoon kosher salt, or to taste, and black pepper.

5

Add the dressing to the salad, a few tablespoons at a time, tossing to coat. You may not use all of the dressing. Taste and season if desired. This makes about 5 1/2 cups salad.

Adapted from Gayle’s Bakery & Rosticceria.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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