In a large bowl, or the pot that you cooked the quinoa in, mix the quinoa with the kale until well combined. In a small container mix the onion, olive oil, lemon juice, vinegar, Dijon mustard, garlic and salt and pepper. Put your kale into a large bowl with the vinegar and a pinch of salt and then use your hands to ‘massage’ it. Finally, add your wine and scrape the bits and pieces off the pan, stir for an additional ~2 mins). Shake it until it smells toasty. 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. Stir about 2 tablespoons of the dressing into the quinoa after it finishes cooking. Basically squeeze it until it reduces in volume and goes greener. I almost always add more vinegar so let loose with yours. Add to the bowl the rest of the ingredients- except for the mushroom topping. This wakes them up flavour-wise. Kale Quinoa Salad is a deliciously easy vegetarian recipe. Allow them to sautée and soften ~4-5 mins. All rights reserved. Then serve. Toss with about half the dressing and taste. freshly ground black pepper to taste https://www.yousaytomatocooking.com/recipe/kale-date-almond-quinoa-salad Good food is all about texture and flavours being balanced. © You Say Tomato Add the garlic and stir often as it burns quickly. Follow me on Instagram and Facebook to get my recipes as I cook them. My mom was known for two things and two things only: the best strawberry trifle or pudding in the land and the most amazing festive salads. 5. 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. In a large bowl, mix together the kale, quinoa, pomegranate seeds, dried cranberries and walnuts. You can never underestimate the star power of a bright and colorful salad sitting pretty on your holiday table. I explain all my tips for maxing out flavour. 1 tablespoon good olive oil 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. This site uses Akismet to reduce spam. 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. Throw the mushrooms in, stir and season with sea salt, tamari and pepper. a pinch or two of of Maldon sea salt flakes 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. Always handy with raw greens. Make this salad and you’ll taste what I mean. Throw the mushrooms in, stir and season with sea salt, tamari and pepper. Allow it to sit for about 3 minutes so the kale wilts a bit. FYI – the recipe as written does not specify when to add the quinoa to the salad… Her vinaigrettes were always homemade and such a treat; bursting with unparalleled zesty flavor. Growing up- my large and loud family gatherings were always characterized by “assigned meals”. Give it a good toss and then taste it. I had their kale, date, almond and quinoa salad every day for lunch when we were there. Admittedly; I have some favorite key players I always like to engage in order to achieve the salad that unequivocally feels like a meal. Allow them to sautée and soften ~4-5 mins. Even as a little girl (who was not much of a salad enthusiast)- I remember looking forward to these beautifully decorated holiday platters.. She’d often serve the salads surrounded by cheese and cold cuts so that people could add them to their plates, too. Lunch today is a recreation of the kale, date, almond and quinoa salad I had when we were staying in Palm Springs at the Ace hotel. Marcona are best. Cook your quinoa by toasting it in a dry saucepan with no oil for about a minute. Photography by Gemma Wade, Lucas Smith and Hellybee Photography. I made the Mexican(ish) Kale & Quinoa Salad and my family loved it. You can also buy my other bits of essential kitchen equipment through this post. Learn how your comment data is processed. 3. This kale salad recipe is from my friend Serena Wolf’s new cookbook, The Dude Diet Dinnertime (affiliate link) which gives hungry dudes and their families drool-worthy dinners. I can’t help but turn my attention to hearty salads that feel like a meal- yet compliment your festive spread ever so perfectly! Subscribe and get free recipes delivered straight to your inbox! Her book is filled with 125 clean-ish recipes like Super Sloppy Josés, Turkey Reuben Patty Melts, Chicago Dog Baked Potatoes and Chicken Parm Quinoa … Bonus: they also leave you feeling super satisfied. 1 bundle of kale (Dino in the US, Cavolo Nero in the UK) Assemble the salad: Toss the kale with all of the still-warm quinoa and the caramelized onions. © 2020 You Say Tomato. That’s a proven fact, friends. It is to-date, one of my fondest memories and something I try to replicate here at home. 4. This recipe is sponsored by Path of Life. You can now buy the equipment I use in this recipe through my shop. Wash your kale then, holding the bunch by the stalk end, cut the leaves across into the finest strips you can. https://www.allrecipes.com/recipe/229244/kale-and-quinoa-salad While your grain/base cooks: I always prepare the balsamic vinaigrette (above) and place it in a mason jar inside the fridge. I’ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools. 2-3 teaspoons sherry vinegar 3-4 Medjool dates, stone removed and ripped into quarters This breaks down the cell walls making it easier to chew and digest. And really that is the key to eating well that I feel a lot of healthy recipes miss. In the spirit of holiday lists; let me introduce you to the ultimate guide (in list form) to getting everything you need to customize and perfect your holiday salad this year! 2 tablespoons either flaked raw almonds or roughly chopped Marcona almonds. Add the garlic and stir often as it burns quickly. 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. Find more recipes for salads, quinoa and kale here. Add more dates/vinegar/salt until you’re happy. If you’re adding cheese, crumble it over just before serving. 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. As I’m writing this today, looking out onto our grey English garden, those days in Palm Springs feel a long way away. You will love. Optional – crumbled soft goats cheese or feta. 1-2 Tbsp of red wine, I love a good Merlot! If you are looking for a lunch recipe, this kale and quinoa salad will become your new favorite! I explain all my tips for maxing out flavour here. Every aunt or family member had a specialty they had perfected and would bring said dish to our holiday table. They have to TASTE good as well as being good for you, otherwise you’ll be face first into a chocolate bar straight after. In a skillet on medium-high heat, warm up your olive oil. Add the remaining dressing if desired, then toss with the dates and almonds. 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! Also the vinegar de-kales the flavour a bit. about texture and flavours being balanced. To make the dressing, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt … In a large bowl, set aside 4 cups of your. Over the days I scribbled notes of how I’d recreate it and on the last day, after a couple of cocktails gave me courage, I asked the chef what went into the salad and he shared the recipe. Kale Quinoa Salad I am always on the hunt for new vegetarian … The only change I made was to add a bit of agave to give the dressing a little sweetness. Yes this salad contains some very goody-two-shoes ingredients but the flavours are far from virtuous punishment. In a skillet on medium-high heat, warm up your olive oil. 2. 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 Make this salad and you’ll taste what I mean. Toss your cooked quinoa with your massaged kale along with the stoned dates, the toasted almonds, olive oil and black pepper. Pour the dressing over the quinoa mixture, and toss to blend well. 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