Hail Kale Quinoa Salad

Chef Matt of Taylor Farms walks us through preparing their 'Hail Kale Quinoa Salad.'

Serves: 4|Prep: 5 minutes|Cook: 5 minutes|Total: 10 minutes |Provided by Taylor Farms


  • 3-ounces Taylor Farms Baby Kale
  • 1-ounce Taylor Farms Cauliflower Pearls
  • 2-ounces grape tomatoes sliced
  • 2-ounces cucumber half rounds
  • 1-ounce toasted almonds
  • 2 cups of uncooked quinoa
  • 4 cups of water
  • 4-ounces basil pesto
  • 1-ounce Citrus Blood Vinaigrette


  1. Combine all of the dressing ingredients besides the olive oil in a food processor. Turn on mixer and slowly add in the olive oil until mixture is uniform.
  2. In a saucepan, bring water to a boil and add quinoa. Cover the saucepan and let simmer for 15 minutes until cooked. Let it cool.
  3. Mix quinoa in a bowl with 4-ounces of the basil pesto. Use mixture to fill ramekin mold.
  4. In a salad bowl, combine the Taylor Farms Baby Kale and Citrus Blood Vinaigrette. After, toss in the toasted almonds, sliced grape tomatoes, cucumber and mix.
  5. Place the salad mixture on a plate, then lay the quinoa filled mold on top. Bon appétit!
    1/2 cup blood orange vinegar
    1 TBSP fresh lemon juice
    1 tsp shallot
    1 tsp granulated garlic
    1 tsp Dijon mustard
    2 cups olive oil
    Salt and pepper to taste