If you’re adding cheese, crumble it over just before serving. 1. Then serve. Add the garlic and stir often as it burns quickly. © You Say Tomato This recipe is sponsored by Path of Life. about texture and flavours being balanced. This breaks down the cell walls making it easier to chew and digest. You need a hearty base of grains, you need leafy greens, some sort of cheese, something fruity or sweet, something nutty and crunchy, and meaty mushrooms to deliver comfort. I love to cook mine in bone broth for extra flavor and nutrition, 4 cups of kale (massaged with olive oil, lemon & sea salt to taste), 2 pears (or apples), cut into chunks (skins on), 1/2 cup of crumbled goat feta or manchego, 1/4 cup good quality red balsamic vinegar, 2-3 finely minced garlic cloves (optional), handful each of crimini, porcini, sliced white, and/or shiitake mushrooms ~2 cups combined. As I’m writing this today, looking out onto our grey English garden, those days in Palm Springs feel a long way away. Then add the water and simmer with a lid on for around 20 minutes until it is fluffy and starting to look translucent in the middle with an opaque ring around the edge. Marcona are best. I almost always add more vinegar so let loose with yours. You’ll get plenty of protein from the quinoa and nuts but if you feel the need for cheese, you could add some salty Feta. You can now buy the equipment I use in this recipe through my shop. View thedishonhealthy’s profile on Facebook, View thedishonhealthy’s profile on Instagram, View DishOnHealthy’s profile on Pinterest, 4 cups of cooked quinoa, wild rice or farro! I never usually get the same thing twice, especially when we’re in a place for such a short time, but I couldn’t help myself. Finally, add your wine and scrape the bits and pieces off the pan, stir for an additional ~2 mins). Basically squeeze it until it reduces in volume and goes greener. Put your kale into a large bowl with the vinegar and a pinch of salt and then use your hands to ‘massage’ it. 2 tablespoons either flaked raw almonds or roughly chopped Marcona almonds. Cook your quinoa by toasting it in a dry saucepan with no oil for about a minute. Be sure to get some date and kale in your mouth so you can tell of the sweetness of the dates balances with vinegar, salt and kale flavour. If you are looking for a lunch recipe, this kale and quinoa salad will become your new favorite! Allow them to sautée and soften ~4-5 mins. 5. Throw the mushrooms in, stir and season with sea salt, tamari and pepper. But thanks to the magic of food I can close my eyes and transport myself back to that poolside with each bite of this salad. The only change I made was to add a bit of agave to give the dressing a little sweetness. a pinch or two of of Maldon sea salt flakes 2-3 teaspoons sherry vinegar 1-2 Tbsp of red wine, I love a good Merlot! In a small container mix the onion, olive oil, lemon juice, vinegar, Dijon mustard, garlic and salt and pepper. You can also buy my other bits of essential kitchen equipment through this post. Pop your almonds into a dry pan to toast for a couple of minutes. 1 bundle of kale (Dino in the US, Cavolo Nero in the UK) Toss with about half the dressing and taste. While the appeal of Thanksgiving and the Christmas holidays for many may gravitate around the bird and/or sides (stuffing standing out as the real MVP! ) In a skillet on medium-high heat, warm up your olive oil. Wash your kale then, holding the bunch by the stalk end, cut the leaves across into the finest strips you can. To make the dressing, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt … All rights reserved. Subscribe and get free recipes delivered straight to your inbox! Make this salad and you’ll taste what I mean. Bonus: they also leave you feeling super satisfied. This site uses Akismet to reduce spam. You can never underestimate the star power of a bright and colorful salad sitting pretty on your holiday table. Make this salad and you’ll taste what I mean. Admittedly; I have some favorite key players I always like to engage in order to achieve the salad that unequivocally feels like a meal. If you’d like to get my newsletter every couple of weeks, packed with recipes like this and my meal plans, please sign up here. In a large bowl, set aside 4 cups of your. 3-4 Medjool dates, stone removed and ripped into quarters Her vinaigrettes were always homemade and such a treat; bursting with unparalleled zesty flavor. © 2020 You Say Tomato. I explain all my tips for maxing out flavour. Stir about 2 tablespoons of the dressing into the quinoa after it finishes cooking. Add more dates/vinegar/salt until you’re happy. https://www.allrecipes.com/recipe/229244/kale-and-quinoa-salad Good food is all about texture and flavours being balanced. 1 cup (or around 140g) of cooked quinoa – around a third of a cup cooked with two thirds of a cup of water will give you a cup of cooked quinoa I usually cook a big batch every week or two and freeze it in individual servings or keep it in the fridge for speedy lunches and dinners. Give it a good toss and then taste it. I explain all my tips for maxing out flavour here. Kale Quinoa Salad is a deliciously easy vegetarian recipe. And really that is the key to eating well that I feel a lot of healthy recipes miss. https://www.yousaytomatocooking.com/recipe/kale-date-almond-quinoa-salad freshly ground black pepper to taste They have to TASTE good as well as being good for you, otherwise you’ll be face first into a chocolate bar straight after. Add the remaining dressing if desired, then toss with the dates and almonds. Allow it to sit for about 3 minutes so the kale wilts a bit. That’s a proven fact, friends. Kale Quinoa Salad I am always on the hunt for new vegetarian … I had their kale, date, almond and quinoa salad every day for lunch when we were there. Shake it until it smells toasty. In a large bowl, mix together the kale, quinoa, pomegranate seeds, dried cranberries and walnuts. In a skillet on medium-high heat, warm up your olive oil. Growing up- my large and loud family gatherings were always characterized by “assigned meals”.