Ancient Grain & Kale Salad with Heirloom Tomato Dressing
Millet has a mild, corn-like flavor and fluffy texture that’s perfect for hearty grain bowls. The quick-cooking ancient grain is rich in iron, B-complex vitamins and calcium. If you can’t find it, just double the quinoa. Tuscan kale is much more tender and sweet than common curly kale, which makes it a great candidate for enjoying raw.
1 bunch Tuscan or Lacinato kale (about 8 oz), stems and thick ribs removed and leaves thinly sliced crosswise
1 15-oz BPA-free can unsalted black beans, drained and rinsed
1/4 red onion, finely chopped
1/4 cup chopped fresh cilantro
4 oz queso blanco cheese, crumbled, optional (TIP:If you can't find queso blanco, feta is a great substitute. Use a little less as it tends to be saltier.)
In a saucepan, bring quinoa, millet, ¼ tsp salt and 2 cups water to a boil. Reduce heat to medium-low, cover and cook until tender, about 15 minutes. Remove from heat; fluff with a fork and stir in corn kernels. Cover and let stand for 5 minutes. Scrape onto a large rimmed baking sheet, spreading in even layer. Set aside to cool to room temperature.
Meanwhile, in a large bowl, whisk together vinegar, oil, coriander, cumin, chile powder and remaining 3/4 tsp salt. Stir in tomatoes and juices.
To tomato mixture, add quinoa mixture, kale, beans, onion and cilantro and toss. Sprinkle with cheese (if using).
We’re always on the lookout for fresh new ways to enjoy kale, and this twist on pesto might just be our favorite yet! Here, we’ve layered it into a veggie-packed lasagna as a fun, nutrient-rich alternative to tomato sauce.
Apple cider and Dijon mustard give this chicken dish the ultimate sweet-and-savory flavor, while a colorful mix of kale, carrots and parsnips makes it extra-hearty and nutritious. To save money, buy skin-on chicken thighs and simply remove the skin yourself.
The fresh crunch of beets and kale pairs wonderfully with this creamy homemade avocado dressing. Adjust the amount of honey, salt or black pepper to your taste. If you’d like more color, use both red and golden beets.
A cheesy quinoa crust makes a delicious, higher-protein swap for the traditional flour and butter quiche crust. Swap out the Tuscan kale in the filling for baby kale or spinach if you prefer a milder flavor.