LOS ANGELES -- Dear SOS: I recently visited the beautiful little town of Capitola, next to Santa Cruz on the California coast. Gayle's Bakery & Rosticceria is a special place. Along with mouth-watering baked goods, I enjoyed two delicious dishes: a kale and quinoa salad and a very yummy artichoke frittata. Could you please try to get the recipes? -- Donna Sloan, Los Angeles
Dear Donna: Gayle's was happy to share both recipes with us, which we've adapted.
Quinoa and Kale Salad
Serves 4 to 6. Prep time, 40 minutes, plus cooling times. Adapted from Gayle's Bakery & Rosticceria.
1 1/4 cups quinoa, well rinsed under running water
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
3/4 cup drained canned garbanzo beans
1 tablespoon plus 1/2 teaspoon ground cumin
1 cup kale (preferably dinosaur or dacinato), stemmed and cut in ribbons
1/2 cup chopped celery
1/3 cup currants
1/4 cup cut jarred piquillo peppers, drained and cut into strips
3 tablespoons chopped green onions
2 tablespoons chopped parsley
Zest and juice of 1 lemon
1/4 teaspoon black pepper
2 tablespoons red wine vinegar
COOK the quinoa in a large pot of boiling salted water until tender, about 15 minutes. Drain well, fluff on a rimmed baking sheet and set aside to cool.
ADD 2 tablespoons olive oil and the garbanzo beans in a saute pan heated over medium-high heat until hot, sprinkling over the ground cumin and a pinch of kosher salt. Sauté until the beans are lightly colored and aromatic. Remove from heat and set aside to cool.
TOSS the quinoa in a large bowl with the garbanzos, kale, celery, currants, piquillo peppers, green onions, parsley and lemon zest with quinoa.