Kale salad with roasted tomatoes and toasted quinoia

Try a flavorful kale salad with juicy roasted tomatoes and crunchy toasted quinoa. This vibrant dish is bursting with nutrition and delectable taste.

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. Remove the kernels from the corn cob. Keep the cob to make stock later. Combine the corn, tomatoes, olive oil, salt, and pepper in a bowl. Spread them on a baking sheet and bake for 40-45 minutes until the tomatoes burst and the corn turns brown. Take out of the oven and set aside.
2. Heat some olive oil in a saute pan with a lid over medium-high heat. Cook the onions and garlic for 3-4 minutes. Add the quinoa and sauté until golden, stirring frequently for about 5 minutes. Pour in water, cover, and simmer until the quinoa absorbs all the water and becomes fluffy, around 20 minutes. Fluff with a fork and set aside.
3. Thoroughly wash, drain, and pat dry the kale. Tear or cut 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 mixture, and cooked quinoa. Toss everything together. Allow it to sit for 20 minutes to let the flavors blend.

Summary:

• Calories: 1466 kcal
• Fat: 84 g
• Protein: 46 g
• Carbs: 156 g
• Potassium: 4030 mg
• Magnesium: 457 mg