Quinoa Salad With Kale And Napa Cabbage Food

KALE AND QUINOA SALAD

Kale and Quinoa Salad image

Provided by Valerie Bertinelli

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1/2 to 1 bunch lacinato kale (also called Tuscan kale), washed, stems removed and leaves cut into 1-inch strips
3 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
3 to 4 tablespoons extra-virgin olive oil
1 cup cooked white quinoa
1 cup cherry tomatoes, halved
1/4 cup crumbled goat cheese
1/4 cup toasted pine nuts

Steps:

Steep the kale in hot water in a large bowl until it turns slightly brighter, 1 to 2 minutes. Remove and pat dry.
In a small bowl, combine the vinegar and a pinch of salt and freshly ground pepper. While whisking, slowly drizzle in the olive oil.
Pour half the dressing over the kale in a large bowl. Massage the kale leaves with your hands. Add the quinoa, tomatoes and more dressing and toss together with 2 spoons. Mix in the goat cheese and pine nuts. Transfer the salad to a serving dish. Allow to sit for 20 minutes before serving.

QUINOA-AND-SPINACH PILAF

Quinoa-and-Spinach Pilaf image

This quick-cooking, whole-grain side is good with beef short ribs, grilled chicken, hamburgers.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes

Number Of Ingredients 8

Ingredients

1 tablespoon unsalted butter
1 small yellow onion, finely chopped
1 clove garlic, minced
1 cup rinsed quinoa
1 1/4 cups water
5 cups baby spinach (5 ounces)
1 tablespoon grated lemon zest
Salt and pepper

Steps:

In a large saucepan, melt butter over medium. Add onion and garlic; cook until soft, about 4 minutes. Add quinoa and cook 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, about 20 minutes. Stir in spinach and lemon zest, then season with salt and pepper.

Nutrition Facts : Calories 215 g, Fat 5 g, Fiber 5 g, Protein 7 g, SaturatedFat 2 g

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