Kale And Brussels Slaw With Quinoa Recipes

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KALE AND BRUSSELS SLAW WITH QUINOA



Kale and Brussels Slaw with Quinoa image

This healthy, hearty slaw from Sara Forte of A Sprouted Kitchen is a delicious addition to your holiday menu.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 30m

Yield 6

Number Of Ingredients 17

2 tablespoons chopped shallots
¼ cup apple cider vinegar
2 tablespoons fresh lemon juice
1 teaspoon maple syrup
½ cup extra virgin olive oil
½ teaspoon sea salt
½ teaspoon fresh ground black pepper
¾ cup roughly chopped hazelnuts
3 tablespoons cane sugar
1 pinch cayenne pepper
2 small bunches lacinato (dinosaur) kale, stems removed
½ pound Brussels sprouts
¾ cup cooked and cooled quinoa
⅔ cup pomegranate seeds
3 green onions, thinly sliced
⅔ cup shaved Parmesan cheese, plus more for garnish
Reynolds Wrap® Aluminum Foil

Steps:

  • In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.
  • Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
  • In a non-stick pan over medium heat, combine the hazelnuts, sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts, about 5 minutes; turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil-lined sheet to cool. When the nuts are cool enough to handle, break them up by hand.
  • Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and serve immediately.

Nutrition Facts : Calories 415.3 calories, Carbohydrate 27.1 g, Cholesterol 7.8 mg, Fat 31.2 g, Fiber 5.6 g, Protein 11.1 g, SaturatedFat 4.9 g, Sodium 366.6 mg, Sugar 7.8 g

KALE AND BRUSSELS SLAW WITH QUINOA



Kale and Brussels Slaw with Quinoa image

This healthy, hearty slaw from Sara Forte of A Sprouted Kitchen is a delicious addition to your holiday menu.

Provided by Reynolds KitchensR

Categories     Reynolds®

Time 30m

Yield 6

Number Of Ingredients 17

2 tablespoons chopped shallots
¼ cup apple cider vinegar
2 tablespoons fresh lemon juice
1 teaspoon maple syrup
½ cup extra virgin olive oil
½ teaspoon sea salt
½ teaspoon fresh ground black pepper
¾ cup roughly chopped hazelnuts
3 tablespoons cane sugar
1 pinch cayenne pepper
2 small bunches lacinato (dinosaur) kale, stems removed
½ pound Brussels sprouts
¾ cup cooked and cooled quinoa
⅔ cup pomegranate seeds
3 green onions, thinly sliced
⅔ cup shaved Parmesan cheese, plus more for garnish
Reynolds Wrap® Aluminum Foil

Steps:

  • In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.
  • Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
  • In a non-stick pan over medium heat, combine the hazelnuts, sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts, about 5 minutes; turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil-lined sheet to cool. When the nuts are cool enough to handle, break them up by hand.
  • Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and serve immediately.

Nutrition Facts : Calories 415.3 calories, Carbohydrate 27.1 g, Cholesterol 7.8 mg, Fat 31.2 g, Fiber 5.6 g, Protein 11.1 g, SaturatedFat 4.9 g, Sodium 366.6 mg, Sugar 7.8 g

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