Fresh Fusions: California Quinoa Salad
Photography and styling by Sara Ghedina
First-time TABLE contributor Sara Ghedina was born and raised in Italy, and came to California years ago. “It was like a dream,” she says of her first glimpse of the Bay Area. The beauty of water, wind and hills made an impression. “But I loved how adventuresome Californian cooks are. They mix cultures and ingredients in combinations you wouldn’t think of at first. If I had to choose a favorite cuisine, I’d pick what they call California Fusion, where the state’s fruits and vegetables come together beautifully.”
CALIFORNIA QUINOA SALAD
Healthy and nutritious kale salads are a Californian staple, often vegetarian and vegan. This Mexican-inflected mélange features quinoa, and forms a great base for a range of seasonal variations like black beans, cucumber, tomatoes, toasted pumpkin seeds, or even dried cranberries.
Ingredients
For the salad
1/2 cup uncooked quinoa
1 bunch kale, torn into bite-sized pieces
Juice of one lime
3/4 cup corn
3/4 cup cooked, shelled edamame
1/2 red onion, thinly sliced
1 red bell pepper, diced
1 avocado, sliced
1/4 cup sliced roasted almonds
For the dressing
3 tbsp. extra-virgin olive oil
2 tbsp. balsamic vinegar
1 lime
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. chili pepper flakes
Instructions
Rinse quinoa thoroughly under running water for at least 30 seconds. Drain well. Combine it with 1 cup of water in a saucepan, bring the mixture to a boil over medium-high heat, then decrease the heat enough to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes, allowing it to become fluffy.
Meanwhile, place the kale in a large bowl, drizzle it with the juice of one lime and massage it gently between your hands to soften it. Let it rest for 15 minutes.
Prepare the dressing by whisking together the olive oil, balsamic vinegar, juice and zest of the other lime, salt, pepper and red chili pepper.
When the quinoa is ready, add it to the bowl with the kale, along with the corn, the edamame, the onion and the bell pepper. Drizzle the salad with the dressing and toss well to combine.
Arrange the avocado slices in the bowl and sprinkle the toasted almonds on top.
Serves 4
Please sample Sara’s other vegan fusion recipes: Curried Lentil Salad, Kale and Strawberry Salad, and Mango Panzanella Salad.
STORY, PHOTOGRAPHY AND STYLING BY SARA GHEDINA
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