A recipe for delicious brownie ice cream cake. The chocolatey craziness of brownies, fudge, and ice cream baked into a cake is the best flavor there is.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups water
- 1 cup quinoa
- 10 leaves kale, cut into small pieces
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 large garlic clove, minced
- 1 teaspoon fresh cracked black pepper
- ½ teaspoon ground sea salt
- 1 cup pecans
- 1 cup currants
- ¾ cup crumbled feta cheese
Instructions
- Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
- Put kale in a large mixing bowl.
- Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.
Nutrition Facts
| Calories | 439 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 6 g |
| Protein | 11 g |
| Saturated Fat | 5 g |
| Sodium | 397 mg |
| Sugars | 18 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Very good! Also very time consuming, but there’s enough there for several meals. I read some massaged the kale, never heard of that before, but I did put it in my food processor and it worked great, made it glossy and lovely. I just used corn syrup, as that’s all I had, and honey mustard sauce instead of just mustard. I also didn’t have feta or currants, and I didn’t add any water or oil to the dressing, it’s good without it. I roasted my pecans for extra flavour. Thanks for the recipe!
Lord I hate reviewers who immediately go into their list of substitutions, but here I go. I don’t care for feta, so I use goat cheese and I can’t always find currants, but raisins work fine. That said, I’ve been making this for years and taking it to gatherings and it’s always a hit. You can put it all into a gallon ziplock to both mix and transport. On rare occasions, I’ve thrown in some shredded chicken to make a complete meal.
Really great hearty salad. Flavors work together well, but I feel like the dressing needs something a little sweet as well. Might try to add some maple syrup next time I make it!
Can use dried cranberries instead of currents
What kind of barbarian doesn’t massage their kale?!?!! Kidding- but seriously, massage the kale with the dressing. I also go heavy on the dressing (not quite double, but I tend to overflow my measuring spoons). I also swap in goat cheese for feta when I’m feeling a lil crazy- but only about 1/3 cup (a little crumbled goat cheese goes a long way). Nutritious n delicious!
Tasty and virtuous. I’ll make it again but will make 50% more dressing next time. I find it a bit dry. Definitely massage the kale with the dressing and let it sit while the quinoa cools.
YUM!!!! I massaged the kale, that was the only change.
Best salad! I adjusted the recipe for two since it was just me eating it. I used almonds, massaged the kale, ate the whole thing! I’ll be making it again.
Preferred cranberries to currants. Also needed to add some balsamic vinegar to enhance taste. If kale leaves are big only need half. Also needs more dressing.
It was hot today and I wanted to make a salad that gave us greens and carbs. I don’t use quinoa that much, even though I like it. I came across this recipe but didn’t have a full larder so I made some substitutions. For ingredients I switched out currants and used dried cranberries instead. I also didn’t have any feta, so substituted in an aged sharp cheddar instead. I cooked the quinoa in a rice cooker. The menu says a 2:1 water/quinoa ratio which I used although the package stated a 4:1 ratio. I will try upping the ratio a bit and see if it is a bit more fluffier.
Delicious. I massaged the kale and added tuna to make a complete summer meal. And, I omitted the currants as I didn’t think it would work with the tuna.
I used raisins and dates instead of currants and ricotta instead of feta. Really good!
What a hit! Didn’t change a thing with the recipe and it is a wonderful meal that will become one of my go-to’s!!
Excellent! You can do so much with this salad, making it part of a main entree with meat, as a side dish or a side salad. I thought the dressing was very good, just needed more of it and added White Wine Vinegar to zip it up. Will definitely make again!
It was delicious! I added little bit of agave to give it a little sweetness as well as adding chopped shallots which gave it a lot of flavor. Instead of Pecans and currents, I added avocado, apples, and pumpkin seeds. It was healthy, delicious and was a hit with the whole family!
This is my go to dish. My kids and husband love it. The dressings is light and I always have the ingredients in the house. I did make a couple changes. I have one kid allergic to nuts (new nut allergy as a young adult) so no nuts. I added dried cranberries instead of raisins for I didn’t have any in the house. I also added shredded carrots for more color. I have made this soooo many times. Crowd pleaser!
I added cherry tomatoes
It was good and relatively easy to make. I didn’t have currents and used Craisens instead. I also cut back on the lemon juice and salt. We felt it needed more seasoning, so would add more salt and other seasonings as well. It is healthy and makes a great side dish or base for proteins instead of rice.
Excellent!
We loved this easy salad. I will make it again and take to potlucks. I did add tomatoes because we had some and it was nice color. I also massaged the kale and put the quinoa in warm. It was excellent. A true keeper
I make this when I can get fresh kale, we love it. I may change something now and then according to what I have on hand. This receipt is perfect as it is.