Quinoa Salad With Kale And Napa Cabbage Recipes

QUINOA SALAD WITH KALE AND NAPA CABBAGE

Quinoa Salad with Kale and Napa Cabbage image

A citrusy ginger-sesame dressing enlivens this grain-and-greens salad filled with quinoa, kale, and Napa cabbage. This savory meal is pefect for lunch.

Provided by Martha Stewart

Number Of Ingredients 13

Ingredients

1 tablespoon extra-virgin olive oil
1 tablespoon unseasoned rice vinegar
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 teaspoon grated ginger
1 teaspoon honey
Kosher salt and freshly ground pepper
1 cup thinly sliced kale
1 cup thinly sliced Napa cabbage
1 carrot, peeled and coarsely grated
1/2 cup cooked quinoa
2 tablespoons finely diced red onion
1 teaspoon toasted sesame seeds

Steps:

In a small bowl, whisk together oil, vinegar, juices, ginger, and honey. Season with salt and pepper.
In a medium bowl, toss together kale, cabbage, carrot, quinoa, red onion, and sesame seeds. Drizzle with dressing; season with salt and pepper. Serve immediately.

KALE AND QUINOA SALAD

Kale and Quinoa Salad image

Delicious and nutritious! This salad is sure to please the crowd! And with so many options to mix and match to your tastes, you can't go wrong. You can play with the kale-to-quinoa ratio to make this your own. Use alternative nuts and dried fruit to customize to your own taste buds.

Provided by Kicius

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups water
1 cup quinoa
10 leaves kale, cut into small pieces
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 large garlic clove, minced
1 teaspoon fresh cracked black pepper
½ teaspoon ground sea salt
1 cup pecans
1 cup currants
¾ cup crumbled feta cheese

Steps:

Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
Put kale in a large mixing bowl.
Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.

Nutrition Facts : Calories 439.3 calories, Carbohydrate 43.9 g, Cholesterol 16.7 mg, Fat 27 g, Fiber 6.3 g, Protein 10.7 g, SaturatedFat 5.2 g, Sodium 397.3 mg, Sugar 17.8 g

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