Baked kale salad with crispy quinoa
Try this flavorful baked kale salad with crunchy quinoa for a delicious and nutritious meal. Perfect for those looking for a healthy and satisfying dish.
Ingredients:
- 2 ⅔ cups water
- 1 ⅓ cups quinoa
- Cooking spray
- 4 cups sliced red or green cabbage
- 1 large fennel bulb, trimmed and cut into thin wedges, fronds reserved and chopped for garnish
- 4 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- 8 cups coarsely chopped kale
- ½ teaspoon ground pepper, divided
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 medium clove garlic, finely grated
- ¼ cup crumbled feta cheese
- ¼ cup toasted pepitas
Instructions:
- Boil water in a large saucepan. Add quinoa and simmer covered until soft and water is absorbed, for approximately 15 minutes. Transfer to a large baking sheet, spreading it out evenly. Lightly spray with cooking oil.
- Preheat the oven to 400°F with racks placed in the upper and lower thirds.
- Place the quinoa on the lower rack and bake for 15 minutes. Take it out, stir, spray with cooking oil, and bake for another 15 minutes until crispy and lightly browned. Remove from the oven and mix again.
- In a large bowl, mix cabbage, fennel, 1 tablespoon of oil, and 1/4 teaspoon of salt. Spread the mixture on a baking sheet and roast in the top rack of the oven for 15 minutes. In the same bowl, toss kale, 1 tablespoon of oil, and 1/4 teaspoon each of salt and pepper. After the cabbage mixture has roasted for 15 minutes, add the kale to the baking sheet and mix it with the other vegetables. Continue roasting until all the vegetables are tender, for an additional 5 to 7 minutes.
- In the large bowl, combine 2 tablespoons of oil, lemon zest, lemon juice, honey, garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Add the roasted vegetables and quinoa, toss to coat. Sprinkle with feta cheese and pepitas, and garnish with fennel fronds if desired. Serve the dish while still warm.
Summary:
- Calories: 2047 kcal
- Fat: 114 g
- Protein: 60 g
- Carbs: 213 g
- Potassium: 3892 mg
- Magnesium: 791 mg