Quinoa Salad With Kale Pine Nuts And Parmesan Recipes
QUINOA SALAD WITH KALE AND PINE NUTS, PARMESAN RECIPE
Provided by djbaker720
Number Of Ingredients 9
Steps:
- in med saucepan heat 1 tbs oil over med heat. Add onion and sauute stiring freq until translucent 5min. Add quinoa and sauté stirring until lightly toasted. 2-3 min. Add water and kale stirring to combine. Bring to simmer reduce heat to low simmer covered until quinoa is tender and wayer gone 15-18 min. Put in lg bowel let cool stir occ. In small bowel whisk together vinegar and mustard until smooth. Slowly add remaing oil whisking continuously. Drizzle the dressing over quinoa. Stir in nuts and cheese and season to taste. Cover and chill completely. Stir before serving
KALE QUINOA SALAD
Here's a holiday side dish you can feel good about serving. Kale packs a mighty punch of vitamins, while quinoa delivers a hearty serving of protein. Best of all, the flavor of this kale quinoa salad can't be beat! -Lisa Warren, Washington, DC
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring water and tomato juice to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 18-22 minutes. Remove from the heat; fluff with a fork., In a large skillet, saute onion in oil until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in kale and cook until wilted, 3-4 minutes., Stir in pine nuts and currants; cook until kale is tender, about 2 minutes. Stir in the vinegar, lemon juice, zest, salt and pepper; cook 1-2 minutes longer. Remove from the heat and stir in quinoa. Serve at room temperature.
Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
QUINOA SALAD WITH KALE, PINE NUTS, AND PARMESAN
An easy Quinoa Salad with Kale recipe. We love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow pine nuts and Parmesan cheese balance it out. You can make this salad a day ahead; the flavors develop and deepen with a little extra time in the fridge. It's also delicious served warm or at room temperature.
Provided by Jessica Harlan
Categories Salad Cheese Dairy Leafy Green Vegetable Vegetarian Lunch Parmesan Pine Nut Quinoa Kale Healthy Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- 1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and sauté, stirring frequently, until translucent, about 5 minutes. Add the quinoa and sauté, stirring, until lightly toasted, 2 to 3 minutes. Add the water and kale, stirring to combine. Bring to a simmer, then reduce the heat to low and simmer, covered, until the quinoa is tender and the water has been absorbed, 15 to 18 minutes. Transfer the mixture to a large bowl and let cool. Stir occasionally to bring the warmer part of the mixture up from the bottom.
- 2. In a small bowl, whisk together the vinegar and mustard until smooth. Add a pinch each of salt and pepper. Slowly add the remaining 3 tablespoons olive oil, whisking continuously to emulsify the dressing.
- 3. Drizzle the dressing over the cooled quinoa mixture. Stir in the pine nuts and Parmesan cheese and season to taste with additional salt and pepper. Cover and chill completely, 2 to 3 hours. Stir just before serving to fluff the salad and break up any clumps.
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- For the quinoa: Rinse the quinoa in a fine mesh strainer . Bring the water to a boil. Add the quinoa and a pinch of salt. Bring back to a boil, then cover and reduce the heat to low. Cook covered for 15 minutes. Remove from the heat and let sit for 5 minutes, then fluff with a fork. Allow to cool slightly.
- For the dressing: Place the ingredients for the dressing in a blender. Blend until smooth then season with salt and pepper to taste.
- Toss the slightly cooled quinoa with the remaining salad ingredients. Pour over the dressing just before serving. Season to taste with salt and pepper (a pinch more salt is sometimes needed!). Enjoy!
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