This week's Farm Fresh delivery included the most beautiful Lacinato kale I've probably ever seen, it was silky and had the most rich dark green color. I wanted to use it raw, and in a dish that really highlighted how fresh and flavorful it is, instead of throwing it in a smoothie or making kale chips.
Which led me to the most heavenly combination of chopped kale, brussel sprouts, onions, quinoa, and pine nuts, with a lemon garlic vinaigrette!
Let me just say, when I began making this dish, and my guy asked me what was for dinner and saw what I was concocting, he said he would order pizza...fine, more for me! Well, let me tell you, by the time this dish was done, he had forgotten about the pizza and was even suggesting some yummy additions to add to the mix for next time. DOUBLE SUCCESS...there will be a next time, and the kale and brussel sprout chopped salad beat out the pizza!
Kale, 1-2 Bunches, Chopped with center stem removed
Brussel Sprouts, 12 Ounces,Trimmed and chopped
Onion, 1/4, Sliced
Quinoa, 1 Cup, Cooked
Pine Nuts, 1/4 Cup
Coconut Oil, 1 Tablespoon
Olive Oil, 1/4 Cup
Garlic, 1 Clove
Lemon, Juice of 2-3
Remove the stems from the kale, chop into small pieces, and place in a large bowl.
In a large skillet, add coconut oil, trimmed and chopped brussel sprouts, and onion. Add a few dashes of pepper, and a squeeze of lemon to season. Saute on medium heat until onion and brussel sprouts soften. For the quinoa, boil 2 cups of water and bring to a boil. Add 1 cup of quinoa, cover and simmer on low for 10-12 minutes. Pine nuts can be added to the quinoa, or toasted in a skillet.
For the dressing, combine chopped garlic clove, olive oil, and juice of 2 lemons. Add 2-3 dashes of black pepper. Whisk to combine all ingredients.
Add brussel sprout mixture, quinoa, pine nuts, and dressing to your bowl of chopped kale and toss together.