Recipe courtesy of M.B. Post
45 min
25 min
4 to 6 servings


  • 1 cup quinoa
  • Kosher salt
  • 2 bunches Tuscan black kale 
  • 3 breakfast radishes 
  • 2 baby carrots 
  • 2 baby turnips 
  • 1 baby red beet 
  • 1 baby yellow beet 
  • Ice water, for crisping
  • 1 ounce picked, fresh tarragon leaves 
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil 
  • 2 lemons, juiced 
  • 2 ounces toasted pine nuts 


Put the quinoa in a heavy-bottomed pot, add 2 cups water with salt to taste. Bring to a simmer and cook for 3 minutes. Remove from the heat, cover the pot with plastic wrap and allow the mixture to steam in a warm place for 20 minutes. When finished, the quinoa should be toothsome but not hard. Set aside and let cool.

While the quinoa is steaming, wash the kale well and remove the stems. Cut the kale in thin strips and set aside.

Wash, peel and shave the radishes, carrots, turnips, red beets and yellow beets carefully using a mandolin. As you are slicing the vegetables, add them to a bowl of ice water to keep them crisp. They will curl a bit and keep a nice crisp texture.

When the quinoa is cool, mix together with the kale and vegetables in a mixing bowl. Toss together with tarragon leaves, salt to taste, fresh cracked pepper, the oil and lemon juice.

Arrange the salad in a serving bowl and finish with the toasted pine nuts.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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