The Atlanta Journal-Constitution
BrickTop’s kale-quinoa salad puts twist on tabouli
3280 Peachtree Road NE, Atlanta. 404-841-2212 http://bricktops.com
I think BrickTop’s has the best “Kale and Quinoa” salad. Any chance of getting the recipe? — Libby Fozzard, Atlanta
BrickTop’s Kale and Quinoa Salad was created by chef Andrew Martinez. The salad will remind you of tabouli with a twist. Quartered grapes and sunflower seeds provide a sweet pop and bit of crunch. You can prepare the quinoa up to a day ahead of time and refrigerate it covered. Then combine it with the rest of the salad ingredients when you’re ready to serve.
When quinoa has cooled, put it in a large salad bowl and add kale, grapes, pepper, sunflower seeds and 1/4 cup grated Parmesan. Toss to combine. May be made up to this point and chilled until ready to serve.
When ready to serve, add Kale Dressing and mix well. Divide salad between serving plates and top with Parmesan, lemon juice and a sprinkle of sea salt. Serves: 8
461 calories (percent of calories from fat, 76), 6 grams protein, 23 grams carbohydrates, 3 grams fiber, 40 grams fat (6 grams saturated), 2 milligrams cholesterol, 226 milligrams sodium.
In the jar of a blender, combine vinegar, lemon juice, shallot, sugar and salt. Blend until smooth, then while blender is running, slowly drizzle in olive oil. Use immediately or refrigerate until needed. If refrigerated, bring mixture back to room temperature before using and stir vigorously to recombine. Makes: 13/4cups
105 calories (percent of calories from fat, 97), trace protein, 1 gram carbohydrates, trace fiber, 12 grams fat (2 grams saturated), no cholesterol, 50 milligrams sodium.