One problem that we are constantly trying to solve is finding meals that Sarah can take for dinner on the day she has classes from 3pm to 10pm. This week we’re trying a salad-centric approach. Fruit salad has become a bit of staple, and we’re pairing it with a slight variation on a leafy salad we saw on The Kitchn. We used red cabbage instead of radicchio and feta instead of ricotta salata.
Romaine and Cabbage Salad with Quinoa and Feta
For the quinoa:
1/2 cup red quinoa
1 clove garlic, smashed
1/4 teaspoon salt
For the vinaigrette:
1/2 lemon, juiced (about 1 1/2 tablespoons)
3 tablespoons extra-virgin olive oil
1 clove garlic
1 teaspoon honey
Freshly ground black pepper
For the salad:
1 head romaine lettuce
1/2 – 1c red cabbage
1 large shallot
1/2 cup sliced almonds
3 ounces feta, crumbled
1 large ripe avocado, thinly sliced
Flaky salt and freshly ground black pepper
Cook the quinoa: Heat 1 cup water in a saucepan. Stir in the quinoa, garlic clove, and salt. Bring to a boil, then turn down to low, and cover. Cook for 15 minutes, then turn off the heat and let sit covered for 5 minutes. Spread the cooked quinoa on a large plate to cool.
Make the vinaigrette: In a small food processor or chopper, blend the lemon juice, olive oil, garlic, honey, and a generous quantity of black pepper. When creamy and thick, set aside.
Make the salad: Finely chop the romaine into ribbons, discarding the stem end. Core and cut the radicchio into quarters, then slice each into thin ribbons. Finely shave the shallot into thin slices. Toss the romaine, radicchio, and shallot in a large bowl, and toss with the cooked quinoa. Toss with the vinaigrette, and then with the almonds and the ricotta salata. Toss about half of the avocado with the salad. Season to taste with generous amounts of salt. Serve topped with remaining slices of avocado.
from The Kitchn