Have you had kale? How about quinoa? I know some strange names… but they’re so good for you. Kale is from the cabbage family is is one of the most nutritious vegetables. It’s chock full of vitamins such as A, E, C & K and is hearty and filling. I talked about quinoa’s health benefits in a previous quinoa salad recipe post. It’s high in protein and is mild in flavor. This super duo is paired with a sweet and tangy Fuji apple & Lime Vinaigrette.
Derrick and I are trying to make healthier food choices. It’s been pretty hard considering that we both love to eat, enjoy trying new restaurants, and I love to bake (with bacon occasionally). So this recipe is an attempt to add a healthy but flavorful dish to our routine. You have to try this salad if you’re trying to eat better or looking for ways to amp up your meals with good for you things. This kale and quinoa salad is satisfying and delicious. I’ve added shredded carrots, apples and almonds for some extra color, crunch and nutrition. The great thing is that you can make this salad ahead of time and it’s good to go the next day. It’s important to let the raw kale marinate in the vinaigrette overnight to help soften the leaves. It’s perfect for entertaining, pot lucks and parties. It’s so simple and the flavors are bright and cheery.
Kale and Quinoa Salad with Apple Lime Vinaigrette
Time: 30 mins Serves: 4 – 6
10 oz kale, spines removed and coarsely chopped into about 1 inch pieces
½ C uncooked quinoa
2 C shredded carrots
½ large Fuji apple, chopped
¼ C sliced almonds
Fuji Apple Lime Vinaigrette
½ C grated Fuji apple (about ½ of a large Fuji apple)
zest of one lime
juice of one lime (about 2 Tbs)
1 tsp sea salt
¼ C rice vinegar
2 tsp sesame oil
¼ C canola oil
2 Tbs sugar
Place washed and chopped kale into a large rectangular container with lid.
Rinse quinoa under cold water and cook in a rice cooker with 2/3 C of water on quick cook or follow package directions and cook on stove top. Once done, cool and add to kale. Add shredded carrots.
Grate ½ of the Fuji apple. This should yield about ½ C of grated apples and juice. Add lime zest and lime juice. Add salt, rice vinegar, sesame oil, canola oil and sugar. Whisk to combine. Add to kale, quinoa and carrot mixture. Close lid and shake to combine. (tip – save the lime after juicing and rub the limes on the remaining half apple to prevent browning, wrap tightly in plastic wrap and refrigerate)
Place container into fridge and let sit overnight. Occasionally while go back and shake the container to help mix the contents.
The next day, chop the remaining half of the apple. Add apples and almonds to salad and mix to combine.
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