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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Want to experiment more with millet? Try this recipe.
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
- 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).
Nutrition Information
- Serving Size 1/4 of recipe
- Calories 349
- Carbohydrate Content 50.5 g
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 0 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