Here’s a little something special for you guys. Delicious Sesame Kale and Quinoa salad with Orange Mustard Dressing. This baby is great to serve with friends, or to cook up for the week and have a couple of different ways over the week.
Kale & Quinoa salad.
Serve 5. Prep 15 min. Cook 30 min
1 cup quinoa, rinsed
1 bag chopped and washed kale
2 cup chicken broth
1/2 red onion diced
1 celery stalk, sliced
4 drops of stevia liquid (1 sachet of Splenda or stevia concentrate will do)
1 garlic clove, minced
1 pinch saffron
1/4 tspn curry powder
2 chopped tomatoes
1 handful of arugula
1 handful fresh basil
1 handful dried cranberries
1 orange, zested and juiced
1 tblspn sesame oil
3 tblspn olive oil
1/4 cup rice vinegar
1 tblspn whole grain mustard
2 tblspn roasted sesame seeds
Salt & pepper
In a medium-sized pot, saute mined garlic for 1 min. Pour in 2 cups of chicken broth. When broth comes to a boil, place rinsed quinoa, saffron and curry powder in pot. Cover and let simmer for 15 min (or until liquid is gone). When cooked. turn off heat and fluff with a fork. Add salt and pepper to taste.
Meanwhile, In a large bowl, zest a whole orange, and squeeze its juice. Add stevia liquid, rice vinegar, mustard, sesame oil and cranberries. Using a whisk, mix the contents together, until it is well blended together. Empty triple washed and chopped kale and onion into the bowl and mix well.
After quinoa is cooked and slightly cooled, empty quinoa into the kale salad bowl, add chopped tomatoes, celery, sesame seeds and rip a bunch/half handful of fresh basil into the bowl, and mix again. When serving, place on a bed of arugula, and top with shaves of parmesan.
TIP:
1) Leaving the mixed salad to the refrigerator overnight makes it even tastier.
2) Great for outside parties. Keeps well in the open.
Enjoy!!!
aConsciousMan 