Kale Quinoa Salad

Name: Kale Quinoa Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 36 grams dried currants; 36 grams dried currants; 1 garlic clove, minced; 402 grams coarsely chopped fresh kale; 1 teaspoon lemon juice; 1 teaspoon grated lemon peel; 1 Tbsp olive oil; 1 small onion, chopped; 0 teaspoons pepper; 34 grams pine nuts; 170 grams quinoa, rinsed; 1 teaspoons crushed red pepper flakes; 0 teaspoons salt; 122 milliliters tomato juice; 355 milliliters water

You can never have too many hor d'oeuvre recipes, so give Kale Quinoa Salad a try. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 6. One portion of this dish contains about 7g of protein, 9g of fat, and a total of 216 calories. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up balsamic vinegar, onion, garlic clove, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

In a large saucepan, bring water and tomato juice to a boil.

Ingredients you will need

Tomato Juice

Water

Equipment you will use

Sauce Pan

Add quinoa. Reduce heat; cover and simmer for 18-22 minutes or until liquid is absorbed.

Ingredients you will need

Quinoa

Remove from the heat; fluff with a fork.

In a large skillet, saute onion in oil until tender.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add garlic and pepper flakes; cook 1 minute longer. Stir in kale and cook for 3-4 minutes or until wilted.

Ingredients you will need

Garlic

Pepper

Kale

Stir in pine nuts and currants; cook 2 minutes longer or until kale is tender. Stir in the vinegar, lemon juice, peel, salt and pepper; cook 1-2 minutes longer.

Ingredients you will need

Salt And Pepper

Lemon Juice

Pine Nuts

Currants

Vinegar

Kale

Remove from the heat and stir in quinoa.

Ingredients you will need

Quinoa

Serve at room temperature.

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

1Tbsp

balsamic vinegar 36grams

dried currants 36grams

dried currants 1

garlic clove, minced 402grams

coarsely chopped fresh kale 1teaspoon

lemon juice 1teaspoon

grated lemon peel 1Tbsp

olive oil 1small

onion, chopped 0teaspoons

pepper 34grams

pine nuts 170grams

quinoa, rinsed 1teaspoons

crushed red pepper flakes 0teaspoons

salt 122milliliters

tomato juice 355milliliters

water

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad on the menu? Try pairing with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Paint Horse Carneros Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.