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Quinoa Kale Salad - Quinoa with kale and cranberries

Rating

Calories: 320 Calories

Cooking time: 20 mins

Recipe ingredients:

instacart: quinoa-kale-salad-quinoa-with-kale-and-cranberries

Categories: Salads, Vegetarian Dishes, Healthy Eating, Gluten-Free Recipes, Lunches, Dinners, Quinoa Recipes, Kale Recipes, Side Dishes, Cranberry Recipes

About

Quinoa Kale Salad is a nutritious and vibrant salad that combines the wholesome goodness of quinoa, the refreshing crunch of kale, and the sweet tanginess of cranberries. This delightful salad is typically tossed with a simple dressing made of olive oil, lemon juice, and a hint of honey, perfectly complementing the natural flavors of the ingredients. It's often accentuated with toasted nuts for added texture and a protein boost. This salad is not only a healthy option due to its high-fiber and antioxidant-rich components, but it also offers a burst of flavors that satisfy the palate. Ideal for a light lunch, as a side dish, or even as a wholesome addition to a buffet spread. Description by ChatGPT.

Top Recipe

Toasted Quinoa & Kale Salad with a Tangy Mustard Dressing

recipes.curator53.526 months agoWaivio3 min read

Welcome to a healthy and delightful journey where we make the most of superfoods with this Toasted Quinoa & Kale Salad, brought to you by Cook for Your Life. Quinoa elevates this dish with its high nutritional value while hearty kale brings in a wealth of phytonutrients known for their cancer-fighting potential. The homemade tangy mustard dressing not only binds these ingredients together but also aids in the absorption of those vital nutrients. So let's embrace health and flavor with this simple yet delicious salad!

Ingredients:

- 1 cup quinoa, pre-cooked and cooled

- 2 cups kale, stems removed and leaves thinly sliced (also known as "chiffonade")

- 1/4 cup almonds, walnuts, or seeds of choice, toasted

- 2 tablespoons Dijon mustard

- 2 tablespoons vinegar (red wine or apple cider)

- 1 teaspoon kosher salt

- Black pepper, freshly ground to taste

- 3 tablespoons extra-virgin olive oil

- 1 tablespoon water

- 1/4 cup red onion, finely diced

- Fresh mint leaves, to taste

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Equipment: Skillet, mixing bowl, salad tossers

Servings: 2-3

Instructions:

1. Begin by toasting your choice of nuts in a dry skillet over medium heat. Stay vigilant, as nuts toast quickly and can burn. Shake the skillet occasionally and once they turn a light golden color, immediately remove them from heat and transfer to a bowl to prevent further cooking.

2. In a large mixing bowl, whisk together the Dijon mustard, vinegar, salt, and a few grinds of black pepper to create the base of the dressing.

3. Slowly drizzle in the olive oil while whisking to create an emulsion. If done correctly, the dressing should remain creamy and not separate.

4. Stir in the tablespoon of water into the dressing, ensuring it remains emulsified but also acquires a more liquid consistency.

5. Add the finely diced red onion and fresh mint leaves to the dressing so they can begin to marinate and infuse their flavors.

6. Integrate the toasted nuts into the dressing to let their warmth release essential oils, further enhancing the taste of the dressing.

7. Fold in the kale chiffonade, allowing the leaves to soften slightly in the acidity of the dressing while still retaining their crisp texture.

8. Lastly, incorporate the cooked quinoa into the mix, adjusting the quantity to your preference. Some enjoy a grain-dense salad, while others prefer a greener approach with a sprinkle of quinoa.