* Kale and Quinoa Salad with Dates and Almonds
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Kale and Quinoa Salad with Dates and Almonds
- 1 TB olive oil
- 1 small onion, diced
- salt
- 1/2 cup red quinoa
- 1 garlic clove, diced
- 1 bunch Tuscan kale, stems
removed, finely chopped
- 1/2 cup whole dates, pitted and
chopped
- 1/2 cup whole almonds, chopped
- 2 TB fresh orange juice
- 2 TB fresh lime juice
- 2 tsp pure maple syrup
- 1/4 cup extra-virgin olive oil
- salt and freshly ground pepper
Heat 1 TB olive oil in
a saute pan over medium heat. Add onions and sprinkle with salt. Cook, stirring
occasionallu until brown and caramelized, about 20 minutes. Remove from heat.
In a saucepan, add the garlic and quinoa. Prepare quinoa according to package
directions.
To make the dressing,
whisk the citrus juices together with the maple syrup and olive oil
Toss the kale with the
still-warm quinoa and the caramelized onions. Add about half the dressing, the
dates, and almonds. Season with salt and pepper. Add more dressing if desired.
Serves 4.
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