This stuff rocks! After my kale and quinoa disaster a few weeks ago, I would never have guessed that the same two main ingredients could take on such a different life. I have proven myself wrong. I based this recipe on a dish from EatDrinkBetter and my own standard asian salad dressing recipe. My kale is steamed because I wanted to make the texture blend with the quinoa better and I wanted the moist, warm ingredients to soften the nori. It turned out great! Not only was this easy to make, but it is one of the tastiest and most unusual dishes that I have made in a while.
- 1 cup quinoa, dry
- 1 bunch kale, chopped and de-stemmed
- 1 tbsp soy sauce
- 1/4 cup rice vinegar
- 1/4 cup lemon juice
- 5 thin slices ginger root
- 1 tbsp sesame seeds
- 1/2 cucumber, chopped
- 1 sheet nori
- 1 avocado, skinned and pitted
- Very Teri, queso fresco, and scallions optional (for garnish)
- Mix a dressing of rice vinegar, lemon juice, soy sauce, sesame seeds and vinegar. Allow this to sit while cooking. Remove ginger slices before dressing the salad.
- Combine 2 cups of water and 1 cup of quinoa in a small pot. Bring to a boil and then reduce to a simmer for about 15 minutes or until water has been absorbed.
- While quinoa is cooking, chop and de-stem one bunch of kale. Steam and drain kale.
- While kale is steaming, peel and chop cucumber, avocado, and nori.
- Combine kale, quinoa, cucumber, avocado, nori, and dressing (with ginger removed).
- Chill before serving.
- I garnished mine with Very Teri, queso fresco, and scallions.
Servings ~ 6
Calories ~ 230, Fat ~ 8 g, Carbohydrates ~ 36 g, Protein ~ 8 g