Best 2 Kale And Brussels Slaw With Quinoa Recipes
Kale and Brussels slaw with quinoa is a delicious and nutritious dish that is perfect for a healthy meal. It is packed with vitamins, minerals, and fiber, and the combination of kale, Brussels sprouts, and quinoa makes it a hearty and satisfying meal. This salad is also very versatile, and you can easily add other ingredients to it, such as nuts, seeds, or dried fruit. So whether you are looking for a healthy side dish or a main course, this kale and Brussels slaw with quinoa is sure to please.
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KALE AND BRUSSELS SLAW WITH QUINOA
This healthy, hearty slaw from Sara Forte of A Sprouted Kitchen is a delicious addition to your holiday menu.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 6
Number Of Ingredients 17
Steps:
- In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.
- Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
- In a non-stick pan over medium heat, combine the hazelnuts, sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts, about 5 minutes; turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil-lined sheet to cool. When the nuts are cool enough to handle, break them up by hand.
- Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and serve immediately.
Nutrition Facts : Calories 415.3 calories, Carbohydrate 27.1 g, Cholesterol 7.8 mg, Fat 31.2 g, Fiber 5.6 g, Protein 11.1 g, SaturatedFat 4.9 g, Sodium 366.6 mg, Sugar 7.8 g
KALE AND BRUSSELS SLAW WITH QUINOA
This healthy, hearty slaw from Sara Forte of A Sprouted Kitchen is a delicious addition to your holiday menu.
Provided by Reynolds KitchensR
Categories Reynolds®
Time 30m
Yield 6
Number Of Ingredients 17
Steps:
- In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.
- Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
- In a non-stick pan over medium heat, combine the hazelnuts, sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts, about 5 minutes; turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil-lined sheet to cool. When the nuts are cool enough to handle, break them up by hand.
- Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and serve immediately.
Nutrition Facts : Calories 415.3 calories, Carbohydrate 27.1 g, Cholesterol 7.8 mg, Fat 31.2 g, Fiber 5.6 g, Protein 11.1 g, SaturatedFat 4.9 g, Sodium 366.6 mg, Sugar 7.8 g
Tips:
- To save time, use a food processor to shred the kale and Brussels sprouts.
- If you don't have quinoa on hand, you can substitute another grain, such as brown rice or farro.
- Feel free to add other vegetables to the slaw, such as shredded carrots, red cabbage, or jicama.
- For a tangier slaw, add a splash of vinegar or lemon juice to the dressing.
- Serve the slaw immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
Kale and Brussels sprouts slaw with quinoa is a healthy and delicious salad that's perfect for a summer cookout or potluck. It's packed with nutrients, including vitamins A, C, and K, and fiber. The quinoa adds protein and a nutty flavor, while the dressing adds a tangy sweetness. This salad is sure to be a hit with everyone who tries it!
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