Kale salad with roasted tomatoes and toasted quinoia

Explore the vibrant flavors of kale salad with juicy roasted tomatoes and crunchy toasted quinoa. A delightful fusion of freshness and textures.

Ingredients:

• 2 pints cherry tomatoes
• 2 ears fresh corn
• 1 tablespoon olive oil
• salt and pepper
• 1 tablespoon olive oil
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1/2 cup quinoa
• 1 cup water
• 2 heads lacinto kale
• 2 tablespoons good quality olive oil
• juice from one lemon
• salt and pepper to taste
• 1/2 cup crumbled feta (optional)
• crushed red pepper flakes

Instructions:

1. Preheat the oven to 200 °C. Cut the corn kernels off the cob and set the cob aside for making stock. Combine the tomatoes, corn, olive oil, salt, and pepper. Spread the mixture on a baking sheet and roast for 40-45 minutes until the tomato skins burst and the corn is browned. Remove from the oven and set aside.
2. In a saute pan with a lid, warm olive oil over medium-high heat. Saute the onions and garlic for 3-4 minutes. Add the quinoa and cook until golden, stirring occasionally, for about 5 minutes. Pour in water, cover, and simmer until the water is absorbed and the quinoa is fluffy, which takes around 20 minutes. Fluff the quinoa with a fork and set aside.
3. Thoroughly wash, drain, and pat dry the kale. Tear or chop the kale into small pieces. In a large bowl, massage the kale with olive oil, lemon juice, salt, and pepper. Mix in the tomatoes, corn, quinoa, and toss everything together. Allow the flavors to blend for 20 minutes before serving.

Summary:

• Calories: 427 kcal
• Fat: 18 g
• Protein: 13 g
• Carbs: 67 g
• Potassium: 2247 mg
• Magnesium: 157 mg