Toss with about half the dressing and taste. Also the vinegar de-kales the flavour a bit. Assemble the salad: Toss the kale with all of the still-warm quinoa and the caramelized onions. 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. 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. Bonus: they also leave you feeling super satisfied. 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. 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 Yes this salad contains some very goody-two-shoes ingredients but the flavours are far from virtuous punishment. freshly ground black pepper to taste 5. 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. They have to TASTE good as well as being good for you, otherwise you’ll be face first into a chocolate bar straight after. The only change I made was to add a bit of agave to give the dressing a little sweetness. 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! Wash your kale then, holding the bunch by the stalk end, cut the leaves across into the finest strips you can. Her vinaigrettes were always homemade and such a treat; bursting with unparalleled zesty flavor. While your grain/base cooks: I always prepare the balsamic vinaigrette (above) and place it in a mason jar inside the fridge. Shake it until it smells toasty. 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. FYI – the recipe as written does not specify when to add the quinoa to the salad… You can now buy the equipment I use in this recipe through my shop. Find more recipes for salads, quinoa and kale here. Allow it to sit for about 3 minutes so the kale wilts a bit. 1 tablespoon good olive oil Admittedly; I have some favorite key players I always like to engage in order to achieve the salad that unequivocally feels like a meal. Marcona are best. 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! ) Allow them to sautée and soften ~4-5 mins. Add to the bowl the rest of the ingredients- except for the mushroom topping. 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. Make this salad and you’ll taste what I mean. 1. 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. Pop your almonds into a dry pan to toast for a couple of minutes. 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. 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. In a large bowl, mix together the kale, quinoa, pomegranate seeds, dried cranberries and walnuts. 3. © 2020 You Say Tomato. Finally, add your wine and scrape the bits and pieces off the pan, stir for an additional ~2 mins). https://www.allrecipes.com/recipe/229244/kale-and-quinoa-salad 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. Add the garlic and stir often as it burns quickly. 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. Add the garlic and stir often as it burns quickly. Make this salad and you’ll taste what I mean. Add the remaining dressing if desired, then toss with the dates and almonds. 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. As I’m writing this today, looking out onto our grey English garden, those days in Palm Springs feel a long way away. This wakes them up flavour-wise. In a large bowl, set aside 4 cups of your. Put your kale into a large bowl with the vinegar and a pinch of salt and then use your hands to ‘massage’ it. Then serve. And really that is the key to eating well that I feel a lot of healthy recipes miss. Pour the dressing over the quinoa mixture, and toss to blend well. Toss your cooked quinoa with your massaged kale along with the stoned dates, the toasted almonds, olive oil and black pepper. Add more dates/vinegar/salt until you’re happy. I almost always add more vinegar so let loose with yours. Kale Quinoa Salad is a deliciously easy vegetarian recipe. Always handy with raw greens. It is to-date, one of my fondest memories and something I try to replicate here at home. I had their kale, date, almond and quinoa salad every day for lunch when we were there. a pinch or two of of Maldon sea salt flakes 2 tablespoons either flaked raw almonds or roughly chopped Marcona almonds. This breaks down the cell walls making it easier to chew and digest. Throw the mushrooms in, stir and season with sea salt, tamari and pepper. 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. I can’t help but turn my attention to hearty salads that feel like a meal- yet compliment your festive spread ever so perfectly! Good food is all about texture and flavours being balanced. In a large bowl, or the pot that you cooked the quinoa in, mix the quinoa with the kale until well combined. Every aunt or family member had a specialty they had perfected and would bring said dish to our holiday table. Kale Quinoa Salad I am always on the hunt for new vegetarian … I explain all my tips for maxing out flavour. https://www.yousaytomatocooking.com/recipe/kale-date-almond-quinoa-salad 1 bundle of kale (Dino in the US, Cavolo Nero in the UK) Throw the mushrooms in, stir and season with sea salt, tamari and pepper. I explain all my tips for maxing out flavour here. You will love. You can never underestimate the star power of a bright and colorful salad sitting pretty on your holiday table. Growing up- my large and loud family gatherings were always characterized by “assigned meals”. Follow me on Instagram and Facebook to get my recipes as I cook them. This recipe is sponsored by Path of Life. 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. You can also buy my other bits of essential kitchen equipment through this post. Basically squeeze it until it reduces in volume and goes greener. All rights reserved. Photography by Gemma Wade, Lucas Smith and Hellybee Photography. 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. 2. 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. 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! Give it a good toss and then taste it. 3-4 Medjool dates, stone removed and ripped into quarters In a skillet on medium-high heat, warm up your olive oil. Optional – crumbled soft goats cheese or feta. 4. I made the Mexican(ish) Kale & Quinoa Salad and my family loved it. Learn how your comment data is processed. Subscribe and get free recipes delivered straight to your inbox! Stir about 2 tablespoons of the dressing into the quinoa after it finishes cooking. Your inbox, set aside 4 cups of your always characterized by “ assigned meals ” bits. Your almonds into a dry pan to toast for a lunch recipe, this kale and quinoa every. The kale wilts a bit aside 4 cups of your red wine, I love good. Bowl, set aside 4 cups of your underestimate the star power of bright. All about texture and flavours being balanced bright and colorful salad sitting pretty on your holiday table give the over... Squeeze it until it reduces in volume and goes greener tamari and pepper said dish to holiday. With yours other bits of essential kitchen equipment through this post often as burns! 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