This kale salad with quinoa pilaf is quick, hearty, and full of texture. Warm grains, tender greens, and baked tofu come together with a creamy balsamic dressing. It’s a balanced, plant-based meal that feels fresh and filling in just 25 minutes.
Ingredients
- ¼ cup (40 g) dried cherries
- 1 bunch curly kale
Quinoa pilaf
- ¼ red bell pepper
- 1 green onion
- 1 cup (185 g) cooked quinoa
- ¼ cup (45 g) corn kernels (frozen or fresh)
- 1 tsp lemon juice
- 1 tsp olive oil
- Salt and pepper to taste
Creamy balsamic dressing
- ⅓ cup (80 ml) balsamic vinegar
- ⅓ cup (80 ml) olive oil
- ⅓ cup (85 g) plain, unsweetened non-dairy yogurt (ideally cashew or almond, not coconut)
- 2 tsp (10 g) Dijon mustard
- 3 cloves garlic
- 1 tbsp (15 g) brown sugar or agave nectar plus more to taste
- 2 tsp (6 g) sea salt
- 2 tsp (6 g) black pepper
- 1 avocado
- 1 (8-oz [225-g]) package baked tofu
- 2 tbsp (18 g) sesame seeds
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 ml) olive oil
- Salt and pepper to taste
Instructions
- Put the dried cherries and 1½ cups (355 ml) of water into a small saucepan on high heat. Boil for 1 to 2 minutes. Meanwhile, tear the kale away from the stems and into bite-size pieces. Rinse well and put the kale in a bowl.
- Pour the cherries and boiling water over the kale. Press the kale down with a spoon to mostly submerge it in the hot water. Cover for 5 minutes to soften.
- Make the quinoa pilaf. Finely dice the bell pepper and thinly slice the green onion. Mix the bell pepper, onion, quinoa, corn, lemon juice, olive oil, salt and pepper in a bowl.
- Drain the kale and cherries in a colander. Use a kitchen towel to sop up all the excess liquid. (You do not want soggy kale!) Place the colander and empty mixing bowl in the freezer for 5 minutes.
- Make the dressing. Add the vinegar, oil, yogurt, mustard, garlic, sugar, salt and pepper to a blender. Blend on high for 2 minutes until smooth and creamy. Pause to scrape down the sides, taste and adjust sweetness and spices if desired. While the blender is running, slice the avocado and baked tofu.
- Take the kale out of the freezer. Put the kale back in the chilled mixing bowl. Add the sesame seeds, lemon juice, a drizzle of olive oil, salt and pepper to taste.
- Toss with your hands. Divide the kale between two large bowls and top each with equal portions of quinoa, avocado and baked tofu. Serve the balsamic dressing on the side.