QUINOA SALAD WITH KALE BUDS
Kale buds, also called kale raab or kale florets, taste delicious and can be found at farmer's markets. They make a wonderful addition to quinoa or other grain salads. If you have kale flowers, add them as garnish for an extra pretty salad.
Provided by nch
Categories Kale Salad
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive olive in a skillet over medium-low heat. Add leek and cook, stirring often, until leek has softened without browning, 3 to 5 minutes.
- Add kale buds and lemon zest. Cook and stir until kale buds are wilted and just starting to soften, about 5 minutes. Do not let them brown. Mix in lemon juice and remove from heat. Allow to cool.
- In a bowl toss quinoa, olive oil, salt, and pepper until well combined. Mix in leek and kale buds; toss to combine. Garnish with kale flowers. Serve right away or refrigerate until ready to serve. Let come to room temperature before serving.
Nutrition Facts : Calories 274.7 calories, Carbohydrate 27.6 g, Fat 15.3 g, Fiber 6.7 g, Protein 8.7 g, SaturatedFat 1.9 g, Sodium 83.8 mg, Sugar 1.7 g
KALE AND QUINOA SALAD
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
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
KALE SALAD WITH QUINOA
Super kale salad with quinoa, blueberries, and grapes.
Provided by Jordan A
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Let cool completely, 20 to 30 minutes.
- Mix cooled quinoa and kale together in a large bowl. Add grapes, blueberries, and red bell pepper.
- Puree strawberries in a blender until smooth. Add lemon zest and juice; blend again. Add oil and vinegar; blend until all flavors are combined. Add dressing to the salad. Serve cold.
Nutrition Facts : Calories 291.6 calories, Carbohydrate 45.2 g, Fat 11.8 g, Fiber 6.3 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 27.3 mg, Sugar 20.4 g
SALAD: KALE SALAD WITH GRAPES AND QUINOA RECIPE - (4/5)
Provided by SharonE
Number Of Ingredients 19
Steps:
- Dressing: In a small bowl, combine the vinegar, shallots and salt; set aside for 20 minutes to soften the shallot. Slowly drizzle in the oils while whisking to emulsify the vinaigrette. Whisk in the chervil and pepper. Add zest. This makes a scant one-half cup vinaigrette; the vinaigrette will keep, covered and refrigerated, up to 4 days. Salad: Bring a large saucepan of lightly salted water to a simmer. Place the quinoa in a strainer and rinse well, then drain, and add to the simmering water. Cook the quinoa until the grains are translucent and tender and the germ has spiraled out from the grain, about 15 minutes (be careful not to overcook). Remove from heat and drain any remaining liquid. Fluff the quinoa with a fork and transfer to a baking sheet to cool. The quinoa can be made ahead of time and stored, covered and refrigerated, up to 3 days before using. In a large bowl, place the kale and one-fourth cup of the vinaigrette. Using your hands, massage the vinaigrette into the kale until the kale is softened, 2 to 3 minutes. To the bowl, add the cooled quinoa, the sunflower seeds, grapes, corn and Parmigiano Reggiano, tossing to combine. Divide the salad among serving plates, evenly sprinkling over the Manchego cheese and garnishing with the preserved lemon strips. Serve immediately.
GRAPE AND QUINOA SALAD
A nice preparation for quinoa. The roasted grapes develop a really nice flavor and add a great dimension. I found this on a recipe card at the grocery.
Provided by Starrynews
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Prepare the quinoa by bringing the chicken broth to a boil. Add quinoa, reduce heat to low, and cover. Simmer until quinoa is tender and broth is absorbed, about 12-15 minutes. Fluff quinoa.
- Combine grapes, 1 T olive oil, and 1 T balsamic vinegar and toss to coat. Spread grapes out on a rimmed baking sheet (it develops some liquid) and bake 10-12 minutes. Allow to cool.
- Combine quinoa, grapes and their liquid, feta cheese, dried currants, slivered almonds, parsley, and shallot, and mix well.
- Combine remaining 1 T olive oil and 1 T balsamic vinegar in a small bowl and whisk until well combined. Drizzle oil and vinegar mixture over quinoa and toss to coat.
- Serve room temperature or chilled.
Nutrition Facts : Calories 303.8, Fat 13.9, SaturatedFat 4.2, Cholesterol 17.9, Sodium 385.6, Carbohydrate 36.9, Fiber 3.8, Sugar 15.2, Protein 10
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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