• Lauren

    posted on January 5, 2010 at 8:41 pm

    That looks like a fantastic hearty salad! I love kale, so I’m sure that with everything else you’ve got here, this would be a heavenly salad =D.


  • Alta (Tasty Eats At Home)

    posted on January 6, 2010 at 7:21 am

    Ooh I love this. WOuld really enjoy it for lunch!


  • Emily Ziegler

    posted on January 6, 2010 at 8:42 am

    This is such an awesome, nutritious recipe! Thanks for sharing!


  • dokuzuncubulut

    posted on January 6, 2010 at 9:37 am

    Beautiful presentation. What a pretty dish!


  • Katrina (gluten free gidget)

    posted on January 6, 2010 at 10:00 am

    OMG that looks amazing! Bookmark!


  • Winnie

    posted on January 6, 2010 at 10:09 am

    Love it! Too funny- I am just now writing a post for the shrimp and kale dish I served over quinoa last night!


  • Jenn AKA The Leftover Queen

    posted on January 6, 2010 at 10:42 am

    Sounds like a delicious way to serve up quinoa! Love mushrooms and kale….


  • Noelle (An Opera Singerin the Kitchen)

    posted on January 6, 2010 at 11:31 am

    This is a winner!


  • Dee Merritt

    posted on January 6, 2010 at 11:58 am

    This looks great Amy – too funny, we had quinoa last night for dinner. My husband made a Curried Lamb Quinoa dish that was sooo good.


  • My Man's Belly

    posted on January 6, 2010 at 2:24 pm

    This looks delicious. I’ve been cooking with black quinoa lately. A little bit different flavor, but soooo good.


  • Linda

    posted on January 6, 2010 at 7:39 pm

    That looks delicious. My husband would never go for it, but it would make a great lunch for me to eat when he’s at work.


  • gunpowder tea

    posted on January 7, 2010 at 12:35 am

    Delicious! I love different salads because they are not only tasty but also good for health. Tha
    Thanks for this salad recipe.


  • Shelly @ Experimental Culinary Pursuits

    posted on January 7, 2010 at 12:18 am

    I love this combination. Very hearty and healthy at the same time!


  • Hallie @ Daily Bites

    posted on January 7, 2010 at 2:37 pm

    Not being much of a mushroom fan, I normally don’t bother to read through recipes with them. But this one looks really good. Perhaps the quinoa and kale will help me to see past my aversion to mushrooms and give them a try. :)


    Amy Reply:

    @Hallie @ Daily Bites, Or, leave them out and add sauteed carrots, steamed broccoli, sauteed zucchini…they’d all be delish!


  • Brian

    posted on January 7, 2010 at 6:20 pm

    This sounds great. It looks a lot healthier than some of the stuff I’ve been eating lately. Thanks for the idea.


  • gfe--gluten free easily

    posted on January 7, 2010 at 6:20 pm

    This looks really great, Amy! It’s only this year that I’ve learned to really enjoy mushrooms. They look wonderful in this salad. Love the shaved Parmesan cheese topping, too.



  • Wardeh @ GNOWFGLINS

    posted on January 8, 2010 at 10:48 am

    I’m a big fan of quinoa salads (we just had one yesterday) – yours looks fabulous!


  • Miranda

    posted on January 23, 2010 at 4:39 pm

    I have decided since Christmas to start trying to eat more healthy. I have lost 10 lbs.
    Recipes like this is going to make it WAY easy to eat healthy.


  • Scrumptious

    posted on March 1, 2010 at 2:43 am

    Thanks for posting those links to seasonal food resources. My blog is all about CSAs and local, seasonal food, and I’ve been looking for resources like that for a while! The ones you posted are fantastic!

    I just came across your blog tonight and have been devouring your archives. (I am really hoping to cut refined sugar out of my baking someday soon, so you are inspiring me!)


  • Ellen

    posted on December 6, 2010 at 8:26 am

    How does this salad hold up cold? Or is it best served warm? Looks delicious!!


  • Vanessa aka Gluten Free Chickadee

    posted on September 25, 2011 at 7:27 pm

    This is too yummy. I changed it up a bit and added in some organic applewood smoked bacon, onion, and then mixed in some spicy mustard to the mushroom/onion and bacon mixture, then put on top of the quinoa and kale. Since I am eating dairy free, I omitted the parmesan. Oh, and I used the remaining bacon grease to cook the kale in. Almost like the spinach, onions and bacon my grandma used to make!


    Amy Reply:

    @Vanessa aka Gluten Free Chickadee, Thanks for sharing your variations, Vanessa! Sounds yummy!


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