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.
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 QUINOA SALAD
Here's a holiday side dish you can feel good about serving. Kale packs a mighty punch of vitamins, while quinoa delivers a hearty serving of protein. Best of all, the flavor of this kale quinoa salad can't be beat! -Lisa Warren, Washington, DC
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring water and tomato juice to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 18-22 minutes. Remove from the heat; fluff with a fork., In a large skillet, saute onion in oil until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in kale and cook until wilted, 3-4 minutes., Stir in pine nuts and currants; cook until kale is tender, about 2 minutes. Stir in the vinegar, lemon juice, zest, salt and pepper; cook 1-2 minutes longer. Remove from the heat and stir in quinoa. Serve at room temperature.
Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
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.
FRESH KALE SALAD
Make and share this Fresh Kale Salad recipe from Food.com.
Provided by Member 610488
Categories Greens
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove the kale leaves from the stems and chop fine.
- In a large bowl, combine kale, lemon juice, olive oil, balsamic vinegar, pine nuts, currants and parmesan cheese. Toss to combine.
- Season with salt and pepper. Let stand an hour before serving.
Nutrition Facts : Calories 155.7, Fat 12.1, SaturatedFat 2.4, Cholesterol 7.3, Sodium 129.6, Carbohydrate 8.8, Fiber 0.8, Sugar 6.8, Protein 4.6
KALE SALAD WITH PINE NUTS, CURRANTS & PARMESAN
In a surprising twist, Tuscan kale is served raw-and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender. I adapted the recipe from one I found in this month's "Bon Appétit" (February 2009). It's by acclaimed chef Dan Barber, of New York's famous Blue Hill restaurants. Allow the currants to marinated for at least a few hours. After that, this dish takes minutes to throw together.
Provided by blucoat
Categories Lunch/Snacks
Time 4h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
- Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat.
- Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.
Nutrition Facts : Calories 68.5, Fat 3.5, SaturatedFat 0.4, Sodium 167.3, Carbohydrate 9.1, Fiber 1.2, Sugar 3.7, Protein 2
QUINOA SALAD WITH KALE AND PINE NUTS, PARMESAN RECIPE
Provided by djbaker720
Number Of Ingredients 9
Steps:
- in med saucepan heat 1 tbs oil over med heat. Add onion and sauute stiring freq until translucent 5min. Add quinoa and sauté stirring until lightly toasted. 2-3 min. Add water and kale stirring to combine. Bring to simmer reduce heat to low simmer covered until quinoa is tender and wayer gone 15-18 min. Put in lg bowel let cool stir occ. In small bowel whisk together vinegar and mustard until smooth. Slowly add remaing oil whisking continuously. Drizzle the dressing over quinoa. Stir in nuts and cheese and season to taste. Cover and chill completely. Stir before serving
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