Sesame Ginger Kale and Quinoa Salad

QuinoaSalad1

Okay, y’all, I have another doozy of an amazingly healthy salad. This was delicious. I can’t go into it enough, the entire thing was consumed that night as people came back for seconds and even thirds. It was hearty. I prepared some more food thinking that just a salad wasn’t going to be enough to keep everyone happy, but boy was I wrong. With the quinoa in there, it was a perfect meal in itself – filling without making you feel gross or bloaty. This salad has definitely made the cut into the usual meal rotation.

The dressing is worth noting on its own. There is a lot of ginger in it, enough that I frowned down at it as I was adding it, like “is this way too much ginger?” It wasn’t. It appears you can’t go wrong with ginger. It is so good, I’ve started to make it for other things, like over pork and rice noodles. You have to try this, you won’t regret it. Don’t be put off by the weird addition of blueberries – they just make it healthier and more delicious.

I found the original recipe on FitSugar. They suggest serving with sliced nori on top. I wasn’t able to come by any nori, but I imagine it would be a great savoury addition to this.

Sesame Ginger Kale and Quinoa Salad

Ingredients

For salad
1 cup quinoa
1 bunch kale, washed and chopped (about 2 cups)
1 medium carrot, grated
1/2 cup sliced almonds
1 cup grape or cherry tomatoes, halved
1 cup blueberries, washed

For dressing
1/4 cup extra-virgin olive oil
1/8 cup balsamic vinegar
1 tablespoon low-sodium soy sauce
1 clove garlic, chopped
1 tablespoon honey or brown sugar
1 tablespoon peeled and minced ginger
1/2 teaspoon toasted sesame oil
1 tablespoon water

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Prepare quinoa according to package instructions. Set aside to cool.

Meanwhile, make the dressing by combining all ingredients into a blender and processing until smooth. Pour into a small jar with lid and set aside.

Combine 1 tablespoon of dressing with the sliced kale in a large bowl, mix to coat leaves evenly, and set aside.

When quinoa is cool, add to kale along with blueberries, almonds, carrot, and tomatoes. Mix to combine, adding more dressing if desired. Save any remaining dressing for later. Makes three servings of salad and approximately 10 tablespoons of dressing.

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