Kale Quinoa Salad With Orange Miso Dressing Recipes
KALE QUINOA SALAD WITH ORANGE MISO DRESSING
This Kale Quinoa Salad with Orange Miso Dressing is crazy delicious and so easy to make. An amazing nutrition powerhouse salad of kale, quinoa, mandarin oranges, and so much more!
Provided by EatPlant-Based.com
Categories Kale Salad Recipes
Time 20m
Number Of Ingredients 18
Steps:
- Cook quinoa according to package directions. This usually takes about 15 minutes.
- While the quinoa is cooking, wash and strip kale. Then tear into bite-sized pieces and place in a very large bowl.
- Add the 1/2 cup orange juice and 1/2 tsp salt to the bowl with kale and begin to massage for 2-3 minutes.
- Once the kale is tender, add other salad ingredients and finished dressing to the large bowl and stir thoroughly, making sure the dressing is mixed throughout. Serve.
- Place all dressing ingredients in a medium bowl and whisk together well. Note: I really like to use the jar minced garlic in this recipe because it is milder. Fresh works well too.
Nutrition Facts : Calories 151 calories, Carbohydrate 30.6 grams carbohydrates, Fat 1.6 grams fat, Fiber 3.2 grams fiber, Protein 4.6 grams protein, ServingSize 1, Sodium 323 milligrams sodium
KALE AND QUINOA SALAD WITH TOFU AND MISO
A hearty base of kale, quinoa and crisp tofu give this easy salad enough bite to serve as a meal. Curly kale provides heft and holds up nicely to the sweet, sour and spicy dressing. Use your hands to massage the vinaigrette into the kale, and let it marinate for at least 10 minutes to tenderize the sturdy greens. Finish the dish with a drizzle of sriracha and honey, but use a light touch: The point is to balance the heat and sweetness levels without overwhelming the delicate miso vinaigrette. If you like, double the dressing and refrigerate it for future use; it makes a fantastic dip for grilled chicken or pork, or a glaze to brush on salmon before broiling.
Provided by Corinne Trang
Categories dinner, easy, lunch, quick, weeknight, salads and dressings, vegetables, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the quinoa with 3/4 cup water. Bring to a boil over high heat, then cover and cook over medium-low until the water is absorbed, 10 to 12 minutes. Turn off the heat and let sit for 10 minutes. Fluff it with a fork.
- Meanwhile, in a large bowl, whisk together the vinegar, miso, mirin, sesame oil, 2 tablespoons grapeseed oil and 1/2 teaspoon sriracha. Stir in the ginger.
- Add the kale, massage it with the dressing and set aside to marinate. Spoon the cooked quinoa onto the kale and toss to coat.
- In a nonstick skillet, heat the remaining 4 tablespoons grapeseed oil over medium. When the oil shimmers, cook the tofu, turning occasionally, until crisp on all sides, about 15 minutes. Transfer to a paper towel-lined plate to absorb any excess oil, then scatter it over the kale salad. Drizzle lightly with sriracha and honey and serve immediately.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 24 grams, Carbohydrate 19 grams, Fat 29 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 257 milligrams, Sugar 1 gram
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