Warm salad with quinoa and kale that is influenced by Asian cuisine. It is both delicious and nutritious.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 3 teaspoons sesame oil, divided
- 2 green onions, trimmed and sliced
- 2 tablespoons sweet chili sauce
- 3 cloves garlic, minced
- 1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
- 4 leaves curly kale, chopped
- 3 tablespoons diced red bell pepper
- 1 cup cooked quinoa, or more to taste
- 20 sliced water chestnuts
- 1 tablespoon soy sauce
- 1 tablespoon seasoned rice vinegar
Instructions
- Heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add green onions, chili sauce, garlic, and ginger; saute until garlic is golden, 1 to 2 minutes. Transfer to a plate.
- Add remaining 2 teaspoons sesame oil to the skillet. Add kale and saute until bright green, softened, and lightly charred, 2 to 3 minutes. Add green onion mixture back to the skillet. Add red bell pepper. Mix in cooked quinoa, water chestnuts, soy sauce, and vinegar and cook until heated through, about 5 minutes.
Reviews
This salad makes a hearty meal! I love the hint of spice the sweet chili adds to the salad. I didn’t add the water chestnuts and I used a package of 90 second quinoa, worked perfect!