Baked Kale Salad with Crispy Quinoa

Name: Baked Kale Salad with Crispy Quinoa
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 12 stalks lacinato kale; 1 small head of cabbage (napa, green or savoy); 3/4 cup uncooked quinoa; 3 average size shallots; 2 sage sprigs; 1 rosemary sprig; 1/4 cup honey; 2 tbsp water; 1/4 cup red wine vinegar; 2 tbsp chili oil of choice (e.g. Calabrian chili oil, Brightland's chili oil or Momofuku chili crunch); Olive oil as needed; Salt & pepper to taste; 2 large baking sheets; 1 small pan or sauce pan

8 steps

Prep:20minCook:40min

When hot salad season starts (and yes, it's a thing) this is the only salad I want. All the vegetables are roasted in the oven, and the quinoa is toasted a crispy perfection. It's a fun balance of flavors and the perfect way to pack vegetables into your meal.

Updated at: Thu, 17 Aug 2023 02:28:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories524.6 kcal (26%)

Total Fat21 g (30%)

Carbs70.2 g (27%)

Sugars27.5 g (31%)

Protein25.3 g (51%)

Sodium750.4 mg (38%)

Fiber21.7 g (77%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

12 stalkslacinato kale

1 headcabbage

small, napa, green or savoy

¾ cupquinoa

1 sprigrosemary

¼ cuphoney

2 Tbspwater

¼ cupred wine vinegar

2 Tbspchili oil

Calabrian chili oil, Brightland's chili oil or Momofuku chili crunch

Equipment

Instructions

Step 1

Preheat the oven to 450°F. Cook your quinoa per package instructions, or in a rice cooker with a 2:1 ratio of water to quinoa.

Step 2

Remove the core from the cabbage, then thinly slice the cabbage and kale. Spread them out evenly on separate baking sheets, one for cabbage, one for the kale. Do not crowd the pans or the veggies will steam instead of crisp!

Step 3

Drizzle both the kale and cabbage with avocado oil and season with salt and pepper. Roast the cabbage at 450F for 20-23 minutes or until golden and slightly crisp. For the last 5-7 minutes of baking, add in the kale to bake. Remove both vegetables from the oven and turn the oven down to 375°F.

Step 4

Add the quinoa to a baking sheet and cover with chili oil. Season with salt to taste and toss. Roast this for 20 minutes, stirring halfway through until the qunioa is slightly golden and lightly crisp.

Step 5

While the quinoa is baking, make the agrodolce dressing. Thinly slice the shallot and place it in a bowl. Whisk together the honey and water. Put a pan or small pot on medium heat and add a small splash of oil. Add in the sage leaves and the rosemary sprig. Pour in the honey mixture, it should fizz slightly, and stir until it thickens slightly, about 1 minute. Add a pinch of salt and the vinegar. Stir again and let the mixture simmer slightly for 1-2 minutes. Remove the sage and rosemary and pour this over the shallot. Stir to combine.

Step 6

Toss together the kale, cabbage and red onion agrodolce. Pile this generously into a bowl.

Step 7

When the quinoa is out of the oven, sprinkle it liberally on top of the salad and serve warm!