Print

Warm Kale Salad with Crispy Quinoa

Print Recipe

This warm, nourishing salad is made from fennel, kale, and cabbage, and topped with crispy quinoa, toasted pumpkin seeds, feta cheese, and a deliciously simple lemon vinaigrette. A true winner!

Ingredients

Scale

For the Salad:

  • 2 TBSP olive oil
  • 1/2 head of purple cabbage, chopped and diced (or ~4 cups)
  • 1 fennel bulb, chopped and diced, reserve tops for optional garnish
  • 2 shallots, sliced
  • 8 cups dinosaur kale, chopped (can also use any variety)
  • 1 package Love Beets precooked beets (can omit)
  • up to 1 tsp salt
  • 2 2/3 cup bone broth or vegetable broth
  • 1 1/3 cup quinoa
  • 1/4 tsp salt
  • 1/4 tsp cayenne powder
  • 1/4 tsp black pepper
  • 1 TBSP olive oil
  • 1/4 cup raw pumpkin seeds 
  • 1/2 TBSP olive oil, sprinkle of sea salt, and red pepper flakes for toasting seeds
  • 1/4 cup crumbled feta

Vinaigrette:

  • 2 TSBP olive oil
  • 1 tsp honey
  • juice from 1/2 lemon
  • 1 garlic glove, finely minced (can also sub garlic powder)
  • 1/4 tsp salt
  • 1/4 tsp black pepper

 

Instructions

  1. Heat broth in saucepan until boiling. Then add quinoa, reduce heat to a simmer, cover and cook for about 15 minutes.
  2. While quinoa cooks, preheat oven to 400 degrees. 
  3. Chop cabbage, fennel, and shallots and add to a large baking sheet sprayed with non-stick cooking spray. Sprinkle with salt and drizzle with 1 TBSP olive oil. Add to oven to roast for 15 minutes.
  4. Chop kale and beets and set aside. Once vegetables roast for ~15 minutes, add kale and beets and drizzle with additional sprinkle of salt. Place back in oven for 6-7 minutes or so.
  5. Next, once quinoa is done cooking, add to a large baking sheet in a single layer. Drizzle with a touch of olive oil and season with salt, pepper, and cayenne if you like a kick. Roast in top part of oven for 30 minutes, stirring halfway.
  6. While everything is cooking, add your pumpkin seeds, oil, salt, and red pepper flakes to a pan and toast for a few minutes, stirring to prevent burning. Set aside.
  7. Lastly, whisk together vinaigrette ingredients in a small bowl.
  8. Once all ingredients have cooked and cooled, assemble among 4 servings. Add veggies to a plate, top with crispy quinoa, toasted pumpkin seeds, a drizzle of dressing, crumbled feta, and tops of fennel for garnish. Bon Apetit!

Find it online: https://carolinegreennutrition.com/warm-kale-salad-with-crispy-quinoa/