Kate’s Kitchen #30 | Quinoa (or any grain) salad

No need for a recipe for this one. Kate riffs on the grain salads that are being made popular by our Community Chef Mike’s meals.



  • 1 cup  uncooked quinoa
  • 1 bunch kale 
  • Veggies: peppers, onions, cucumber tomatoes etc.
  • 1 oranges 
  • Handful walnuts
  • Feta cheese for (topping)
  • Salt and pepper


  • Juice of 1 orange
  • ¼ cup olive oil
  • Teaspoon grated ginger
  • Teaspoon of honey
  • Salt and pepper to taste


  1. Bring 2 cups of water to a boil and add the quinoa. Turn down to a simmer for 15 minutes. Taste and remove from heat and let rest for 5 minutes. Fluff up with a fork.
  2.  Remove the stems from the Kale and finely chop, massage kale with your hands and a teaspoon of olive oil and set aside for 5 minutes.
  3. Chop, slice or grate up any other veggies you want to add to your salad.
  4. Peel and dice the orange and mix all ingredients together with the quinoa, kale and veggies. Mix dressing ingredients together and pour over the salad.
  5. Toss the salad and serve with walnuts and feta as toppings. Enjoy!

    Options and alternatives to use:

    Grains- Rice, bulgur, barley 

    Greens- spinach, arugula, collards, mixed greens

    Fruit- apple, blueberries, raspberries, dried cranberries or raisins

    Nuts– walnuts, pecans, almonds, pumpkin seeds

    Cheese– brie, cheddar, mozzarella etc.