This quinoa and kale salad is inspired by one that is served at the wonderful restaurant Oscar's on Rose Ave in Venice.
Like the original, my version features spiciness from cashews and sweetness from roasted corn, but I have tossed in a different vinaigrette that is an interesting blend of citrus, chili and soy sauce.
Quinoa And Kale Salad With Roasted Corn and Spicy Cashews
3 c cooked quinoa
2 c kale, ribs removed and sliced into slivers
1 c raw cashews
1 T + 1 t olive oil
1 ear of white corn, husk and silks removed, kernels cut from cob
1/2 t chili powder (or more to taste)
1/2 t hot Hungarian paprika (or more to taste)
- and for the dressing
2 T fresh ginger, peeled and minced
3 T cilantro, coarsely chopped
1 T chives, minced
1/4 c balsamic vinegar
2 t soy sauce
1 t dry mustard
1/2 t chili sauce (sambal oelek *) (or more to taste)
1/2 t grated orange peel
1/2 t salt
1/3 c olive oil
To roast the cashews
Preheat oven to 350 degrees. In a bowl, toss nuts, 1 T olive oil, chili powder and paprika. Line a baking sheet with foil and spay with non-stick spray. Spread cashews on the baking sheet and bake until golden, stirring halfway through, about 20 minutes total cooking time. Remove from heat and cool.
To roast the corn
Increase oven heat to 475 degrees. In a bowl, toss corn kernels with 1 t olive oil. Line a baking sheet with foil and spay with non-stick spray. Spread kernels on the baking sheet and roast at 475 degrees for 5-7 minutes, stirring a few times. Remove from heat and cool.
To prepare the dressing
Combine all dressing ingredients except olive oil in a bowl. Slowly whisk in olive oil until fully incorporated.
Place quinoa, kale, corn and cashews in a large bowl. Drizzle with desired amount of dressing and toss.
Note: the leftover dressing can be used to make Crunchy South-Of-The-Border Salad.
(*) Found in the Asian section of your grocery store.
Sources: Salad inspired by Oscar's Cerveteca restaurant; Dressing from Chopstix cookbook.