Kale + Quinoa Salad with Tangerines Recipe
New to kale? Try this super easy recipe we made with Tuscan kale and quinoa (another fabulous vegan super food), accented with juicy tangerines and crunchy roasted almonds. Vegan and gluten-free yum.
Ingredients:
2 cups cooked quinoa
Extra virgin olive oil, as needed
1 bunch Lacinato, Tuscan black or dinosaur kale, washed, patted dry
Sea salt, to taste
2 fresh tangerines
1 tablespoon gluten-free low sodium tamari sauce
2 tablespoons raw organic agave or brown rice syrup, to taste
1 teaspoon grated fresh ginger
1 garlic clove, minced
Fresh cracked pepper
1/4 cup roasted almonds
Instructions:
See how to cook quinoa the easy way here. Note: Before cooking, rinse the quinoa thoroughly in a fine sieve.
Fluff the cooked quinoa and drizzle with a little extra virgin olive oil to moisten.
Follow the general directions above (in the post) to prepare the kale (remove the rib, slice into ribbons, massage with extra virgin olive oil and sea salt, to taste).
Peel the tangerines and separate the wedges. Save half a tangerine for the juice.
In a cup, whisk the juice from half a tangerine with the tamari sauce, agave, ginger and garlic. Sprinkle over the kale and toss to distribute.
Add the kale to the quinoa and toss.
Add the remaining tangerine wedges.
Add a grind of black pepper, to taste. Taste test. Adjust seasoning if you need to.
Just before serving add the roasted almonds and toss gently.
Serve immediately at room temperature. (May be chilled ahead of time; add almonds right before serving to keep them crisp.)
Ingredients:
2 cups cooked quinoa
Extra virgin olive oil, as needed
1 bunch Lacinato, Tuscan black or dinosaur kale, washed, patted dry
Sea salt, to taste
2 fresh tangerines
1 tablespoon gluten-free low sodium tamari sauce
2 tablespoons raw organic agave or brown rice syrup, to taste
1 teaspoon grated fresh ginger
1 garlic clove, minced
Fresh cracked pepper
1/4 cup roasted almonds
Instructions:
See how to cook quinoa the easy way here. Note: Before cooking, rinse the quinoa thoroughly in a fine sieve.
Fluff the cooked quinoa and drizzle with a little extra virgin olive oil to moisten.
Follow the general directions above (in the post) to prepare the kale (remove the rib, slice into ribbons, massage with extra virgin olive oil and sea salt, to taste).
Peel the tangerines and separate the wedges. Save half a tangerine for the juice.
In a cup, whisk the juice from half a tangerine with the tamari sauce, agave, ginger and garlic. Sprinkle over the kale and toss to distribute.
Add the kale to the quinoa and toss.
Add the remaining tangerine wedges.
Add a grind of black pepper, to taste. Taste test. Adjust seasoning if you need to.
Just before serving add the roasted almonds and toss gently.
Serve immediately at room temperature. (May be chilled ahead of time; add almonds right before serving to keep them crisp.)