KALE AND QUINOA SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Steep the kale in hot water in a large bowl until it turns slightly brighter, 1 to 2 minutes. Remove and pat dry.
- In a small bowl, combine the vinegar and a pinch of salt and freshly ground pepper. While whisking, slowly drizzle in the olive oil.
- Pour half the dressing over the kale in a large bowl. Massage the kale leaves with your hands. Add the quinoa, tomatoes and more dressing and toss together with 2 spoons. Mix in the goat cheese and pine nuts. Transfer the salad to a serving dish. Allow to sit for 20 minutes before serving.
GARLIC KALE QUINOA
Great for a quick-but-healthy side dish. White cooking wine can be used instead of 1 tablespoon water at the end of cooking.
Provided by Melanie
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Bring 2/3 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Heat olive oil in a skillet over medium heat; saute kale and garlic in the hot oil until kale is wilted, about 5 minutes. Season with salt and pepper.
- Stir quinoa into kale mixture and add sesame oil; cook until flavors blend, about 5 more minutes. Add 1 tablespoon water to mixture to keep from sticking.
Nutrition Facts : Calories 188.2 calories, Carbohydrate 22 g, Fat 9.3 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 1.2 g, Sodium 18.8 mg
QUINOA SALAD WITH KALE, PINE NUTS, AND PARMESAN
An easy Quinoa Salad with Kale recipe. We love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow pine nuts and Parmesan cheese balance it out. You can make this salad a day ahead; the flavors develop and deepen with a little extra time in the fridge. It's also delicious served warm or at room temperature.
Provided by Jessica Harlan
Categories Salad Cheese Dairy Leafy Green Vegetable Vegetarian Lunch Parmesan Pine Nut Quinoa Kale Healthy Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- 1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and sauté, stirring frequently, until translucent, about 5 minutes. Add the quinoa and sauté, stirring, until lightly toasted, 2 to 3 minutes. Add the water and kale, stirring to combine. Bring to a simmer, then reduce the heat to low and simmer, covered, until the quinoa is tender and the water has been absorbed, 15 to 18 minutes. Transfer the mixture to a large bowl and let cool. Stir occasionally to bring the warmer part of the mixture up from the bottom.
- 2. In a small bowl, whisk together the vinegar and mustard until smooth. Add a pinch each of salt and pepper. Slowly add the remaining 3 tablespoons olive oil, whisking continuously to emulsify the dressing.
- 3. Drizzle the dressing over the cooled quinoa mixture. Stir in the pine nuts and Parmesan cheese and season to taste with additional salt and pepper. Cover and chill completely, 2 to 3 hours. Stir just before serving to fluff the salad and break up any clumps.
COOKED KALE SALAD WITH QUINOA
An Asian-inspired warm salad made with the super foods kale and quinoa. It's so delicious and healthy!
Provided by danaM
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add green onions, chili sauce, garlic, and ginger; saute until garlic is golden, 1 to 2 minutes. Transfer to a plate.
- Add remaining 2 teaspoons sesame oil to the skillet. Add kale and saute until bright green, softened, and lightly charred, 2 to 3 minutes. Add green onion mixture back to the skillet. Add red bell pepper. Mix in cooked quinoa, water chestnuts, soy sauce, and vinegar and cook until heated through, about 5 minutes.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 44.8 g, Fat 9.5 g, Fiber 6.5 g, Protein 7.3 g, SaturatedFat 1.1 g, Sodium 803 mg, Sugar 9.4 g
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