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Cooked Kale Salad with Quinoa
Cooked Kale Salad with Quinoa
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Delicious warm kale and quinoa salad with Asian flair, enhanced by sesame, soy, and ginger, featuring crunchy water chestnuts.
Ingredients:
  • 3 teaspoons sesame oil, divided
  • 2 green onions, trimmed and sliced
  • 2 tablespoons sweet chili sauce
  • 3 cloves garlic, minced
  • 1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
  • 4 leaves curly kale, chopped
  • 3 tablespoons diced red bell pepper
  • 1 cup cooked quinoa, or more to taste
  • 20 sliced water chestnuts
  • 1 tablespoon soy sauce
  • 1 tablespoon seasoned rice vinegar
Instructions:
  • In a large skillet over medium-high heat, warm 1 teaspoon of aromatic sesame oil. Stir in green onions, chili sauce, garlic, and ginger, and cook until the garlic turns golden, for about 1 to 2 minutes. Then, transfer this flavorful mixture to a plate.
  • Drizzle in the rest of the sesame oil into the skillet. Saute the kale until vibrant green, tender, and slightly charred, for 2 to 3 minutes. Return the green onion mixture to the skillet, along with the red bell pepper. Stir in the cooked quinoa, water chestnuts, soy sauce, and vinegar. Cook until everything is heated through, around 5 minutes.

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