Cooked Kale Salad with Quinoa recipe

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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

Nutrition Info

284.1 calories
carbohydrate: 44.8 g
cholesterol: : -
fat: 9.5 g
fiber: 6.5 g
protein: 7.3 g
saturatedFat: 1.1 g
servingSize: -
sodium: 803 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add green onions, chili sauce, garlic, and ginger, saute until garlic is golden, 1 to 2 minutes. Transfer to a plate.

  2. Add remaining 2 teaspoons sesame oil to the skillet. Add kale and saute until bright green, softened, and lightly charred, 2 to 3 minutes. Add green onion mixture back to the skillet. Add red bell pepper. Mix in cooked quinoa, water chestnuts, soy sauce, and vinegar and cook until heated through, about 5 minutes.

Recipe Yield

2 servings

Recipe Note

An Asian-inspired warm salad made with the super foods kale and quinoa. It's so delicious and healthy!

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