Warm KORU® Apple, Chorizo and Quinoa Salad

Serves: 4 people


  • 2 cups cooked tri-color quinoa
  • 1 whole shallot rough chopped
  • 9 oz spicy chorizo
  • 4 cups of shredded kale
  • 1 radicchio, quartered
  • 1 endive divided
  • 2 KORU® apples rough chopped
  • 2 tbsp. dried cranberries
  • 1 tbsp. olive oil
  • 2 tsp. apple cider vinegar
  • Salt and pepper to taste
  • ½ cup of pecans, toasted


Cook your quinoa according to package directions. Trim the end from the radicchio and cut lengthwise into quarters. Season with salt and pepper. Peel the leaves from your endive and place three leaves artistically on each plate. In a medium high sided pan, fry your chorizo and shallots until cooked through. Remove from pan with a slotted spoon and set aside. Add the radicchio to the pan and cook until just starting to brown in the chorizo drippings. Transfer the wilted radicchio to the plates with the endive.

Wipe out the pan and return to heat. As soon as it is hot, add the olive oil, vinegar and kale.  Stir until wilted. Divide the wilted kale between the four plates centered on top of the radicchio and endive. Toast your pecans in the hot pan. While the pecans are toasting, put the cooked quinoa into a medium sized mixing bowl. Stir your rough chopped KORU® apples into the cooked quinoa.  When thoroughly mixed, divide in half cup portions between the four plates on top of the wilted kale. Sprinkle each salad with the toasted pecans, cranberries and season with salt and pepper.  Enjoy slightly warm.

Recipe Created By: Valerie Musser of @valeriesofcoursecatering

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