Ancient Grain & Kale Salad Recipe - Clean Eating Magazine

    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.
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    Ancient Grain & Kale Salad with Heirloom Tomato Dressing image

    Want to experiment more with millet? Try this recipe.

    • Duration
    • Cook Time
    • Prep Time
    • 4Servings

    Ingredients

    • 1/3 cup tricolor quinoa, rinsed
    • 1/3 cup millet, rinsed
    • 1 tsp sea salt, divided
    • 1 ear corn, husked and kernels removed
    • 1/4 cup red wine vinegar
    • 2 tbsp plus 2 tsp olive oil
    • 2 tsp each ground coriander and ground cumin (TRY: Simply Organic Ground Cumin Seed)
    • 1½ tsp chile powder
    • 1 lb heirloom tomatoes (about 4 small), finely chopped and juices reserved
    • 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.)

    Preparation

    1. 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.
    2. Meanwhile, in a large bowl, whisk together vinegar, oil, coriander, cumin, chile powder and remaining 3/4 tsp salt. Stir in tomatoes and juices.
    3. To tomato mixture, add quinoa mixture, kale, beans, onion and cilantro and toss. Sprinkle with cheese (if using).

    Nutrition Information

    • Serving Size: 1/4 of recipe
    • Calories: 349
    • Carbohydrate Content: 50.5 g
    • Fat Content: 2 g
    • Protein Content: 13 g
    • Saturated Fat Content: 2 g
    • Sodium Content: 554 mg
    • Sugar Content: 5 g
    • Monounsaturated Fat Content: 7 g
    • Polyunsaturated Fat Content: 2 g

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