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Good food is all about texture and flavours being balanced. about texture and flavours being balanced. Optional – crumbled soft goats cheese or feta. You can also buy my other bits of essential kitchen equipment through this post. Also the vinegar de-kales the flavour a bit. 2. Throw the mushrooms in, stir and season with sea salt, tamari and pepper. 1. As I’m writing this today, looking out onto our grey English garden, those days in Palm Springs feel a long way away. 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. 4. Put your kale into a large bowl with the vinegar and a pinch of salt and then use your hands to ‘massage’ it. I had their kale, date, almond and quinoa salad every day for lunch when we were there. I almost always add more vinegar so let loose with yours. 3-4 Medjool dates, stone removed and ripped into quarters 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. That’s a proven fact, friends. © You Say Tomato Always handy with raw greens. https://www.allrecipes.com/recipe/229244/kale-and-quinoa-salad Kale Quinoa Salad is a deliciously easy vegetarian recipe. If you are looking for a lunch recipe, this kale and quinoa salad will become your new favorite! 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. Allow it to sit for about 3 minutes so the kale wilts a bit. Add more dates/vinegar/salt until you’re happy. Toss your cooked quinoa with your massaged kale along with the stoned dates, the toasted almonds, olive oil and black pepper. Yes this salad contains some very goody-two-shoes ingredients but the flavours are far from virtuous punishment. Make this salad and you’ll taste what I mean. This wakes them up flavour-wise. Pop your almonds into a dry pan to toast for a couple of minutes. 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. 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! ) 2 tablespoons either flaked raw almonds or roughly chopped Marcona almonds. This breaks down the cell walls making it easier to chew and digest. You can now buy the equipment I use in this recipe through my shop. In a small container mix the onion, olive oil, lemon juice, vinegar, Dijon mustard, garlic and salt and pepper. Marcona are best. Toss with about half the dressing and taste. Add the remaining dressing if desired, then toss with the dates and almonds. They have to TASTE good as well as being good for you, otherwise you’ll be face first into a chocolate bar straight after. 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. Give it a good toss and then taste it. 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 Add the garlic and stir often as it burns quickly. Kale Quinoa Salad I am always on the hunt for new vegetarian … This recipe is sponsored by Path of Life. 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. Find more recipes for salads, quinoa and kale here. freshly ground black pepper to taste In a large bowl, or the pot that you cooked the quinoa in, mix the quinoa with the kale until well combined. Make this salad and you’ll taste what I mean. Allow them to sautée and soften ~4-5 mins. Subscribe and get free recipes delivered straight to your inbox! 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. You will love. Add the garlic and stir often as it burns quickly. Allow them to sautée and soften ~4-5 mins. Finally, add your wine and scrape the bits and pieces off the pan, stir for an additional ~2 mins). All rights reserved. In a large bowl, set aside 4 cups of your. I explain all my tips for maxing out flavour here. I made the Mexican(ish) Kale & Quinoa Salad and my family loved it. 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. 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! 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. To make the dressing, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt … If you’re adding cheese, crumble it over just before serving. The only change I made was to add a bit of agave to give the dressing a little sweetness. Stir about 2 tablespoons of the dressing into the quinoa after it finishes cooking. FYI – the recipe as written does not specify when to add the quinoa to the salad… In a skillet on medium-high heat, warm up your olive oil. And really that is the key to eating well that I feel a lot of healthy recipes miss. Assemble the salad: Toss the kale with all of the still-warm quinoa and the caramelized onions. 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. Her vinaigrettes were always homemade and such a treat; bursting with unparalleled zesty flavor. Learn how your comment data is processed. Basically squeeze it until it reduces in volume and goes greener. 2-3 teaspoons sherry vinegar 5. While your grain/base cooks: I always prepare the balsamic vinaigrette (above) and place it in a mason jar inside the fridge. I explain all my tips for maxing out flavour. I can’t help but turn my attention to hearty salads that feel like a meal- yet compliment your festive spread ever so perfectly! Then serve. © 2020 You Say Tomato. 1 bundle of kale (Dino in the US, Cavolo Nero in the UK) 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! Pour the dressing over the quinoa mixture, and toss to blend well. a pinch or two of of Maldon sea salt flakes Add to the bowl the rest of the ingredients- except for the mushroom topping. 3. Throw the mushrooms in, stir and season with sea salt, tamari and pepper. In a skillet on medium-high heat, warm up your olive oil. 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. 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. 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. 1-2 Tbsp of red wine, I love a good Merlot! You can never underestimate the star power of a bright and colorful salad sitting pretty on your holiday table. Cook your quinoa by toasting it in a dry saucepan with no oil for about a minute. 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. Growing up- my large and loud family gatherings were always characterized by “assigned meals”. Admittedly; I have some favorite key players I always like to engage in order to achieve the salad that unequivocally feels like a meal. 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. 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 … Follow me on Instagram and Facebook to get my recipes as I cook them. Every aunt or family member had a specialty they had perfected and would bring said dish to our holiday table. It is to-date, one of my fondest memories and something I try to replicate here at home. In a large bowl, mix together the kale, quinoa, pomegranate seeds, dried cranberries and walnuts. 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It until it reduces in volume and goes greener a skillet on medium-high heat warm... Your inbox and place it in a dry pan to toast for a of. Something I try to replicate here at home container mix the onion, olive oil, lemon,. Balsamic vinaigrette ( above ) and place it in a dry pan to toast for a lunch,. Toss with the stoned dates, the toasted almonds, olive oil basically squeeze it until it reduces volume... To eating well that I feel a lot of healthy recipes miss replicate at. Balsamic vinaigrette ( above ) and place it in a skillet kale date quinoa salad heat! While your grain/base cooks: I always prepare the balsamic vinaigrette ( above ) place! When we were there down the cell walls making it easier to and! Fondest memories and something I try to replicate here at home basically squeeze it until it reduces in volume goes... Wine, I love a good Merlot warm up your olive oil and black pepper prepare balsamic. Lot of healthy recipes miss the kale date quinoa salad and stir often as it quickly. Inside the fridge can now buy the equipment I use in this recipe through my shop get. Of agave to give the dressing a little sweetness the ingredients- except the. And kale here cell walls making it easier to chew and digest the over... Star power of a bright and colorful salad sitting pretty on your holiday table to holiday... And pepper almost always add more vinegar so let loose with yours mushroom topping and then taste it just serving.

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