KRISPY KALE AND QUINOA SALAD
‘Tis the season, and the kale just keeps on coming! Alongside its curly companions—collards, spinach, arugula, chard, and more—kale stands out as an excellent source of vitamin A, vitamin C, and calcium. With low calories yet high fiber, vitamins, and phytonutrients, greens like kale offer a bounty of benefits to any meal. Paired with quinoa, this salad becomes a hearty dish packed with grains and protein, perfect as a side or main course.
Ingredients
- 1 large bunch kale washed, remove stems
- Nonstick cooking spray
- 1 cup quiona uncooked
- 2 teaspoons truffle oil divided
- 1/4-1/2 teaspoon crushed red pepper
- ¼ cup freshly grated Parmesan cheese
- salt and pepper to taste
- Balsamic glaze drizzle
Instructions
- Place a medium sauté pan over medium-high heat. Spray with nonstick cooking spray. Add kale and saute for about 8 minutes, or until slightly frizzled.
- While kale is cooking, prepare quinoa according to package directions. Mix in one teaspoon of truffle oil. Place in a large serving bowl.
- Add truffle oil, red pepper, Parmesan cheese, salt, and pepper to taste to the kale. Stir and continue to cook for 1 more minute.
- Place in a serving bowl. Drizzle with balsamic glaze and red pepper flakes.
Notes
Makes 6-8 side dish servings or 3-4 main dish servings.
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