Moroccan Roasted Quinoa ‘n Kale Salad w/ Caramelized Onions & Dates
Recipe Submitted by Lidia Haddadian – finalist of the 2014 Alter Eco Quinoa Recipe Contest
8 cups kale (finely shredded)
2 large onions (sliced)
2/3 cup, plus 3 Tbsp olive oil
1 tsp dried mint
1 tsp turmeric
salt and ground black pepper (to taste)
2 cups cooked Alter Eco quinoa (cooked according to package directions)
1/2 tsp cumin
1/4 tsp cayenne pepper
2 Tbsp rice vinegar
1 Tbsp honey
1 Tbsp tahini
1/2 cup red cabbage (thinly sliced)
1 cup pitted dates (finely sliced)
1 cup goat cheese or any fresh cheese (crumbled)
1/2 cup slivered almonds
Pre-heat oven to 350° F. Place kale in a large serving bowl.
In a large skillet, sauté onions in 2 Tbsp olive oil till brown. Add 1/2 tsp mint, 1/4 tsp turmeric, salt and ground black pepper (to taste). Sauté two more minutes. Gently toss hot onions over kale. Set aside.
In a medium bowl, combine cooked quinoa, 1 Tbsp olive oil, 1/2 tsp turmeric, 1/2 tsp salt, 1/4 tsp cumin, and 1/8 tsp cayenne pepper. Spread over a foil-lined sheet pan and bake in pre-heated oven for about 20 minutes or till aromatic and toasty.
Meanwhile, to make dressing, combine 2/3 cup olive oil, 2 Tbsp rice vinegar, 1 Tbsp honey, 1 Tbsp tahini, 1/2 tsp dried mint, 1/4 tsp turmeric, 1/4 tsp cumin, 1/8 tsp cayenne pepper, salt and ground black pepper (to taste). Set aside.
Sprinkle cabbage, dates, cheese, and almonds over kale. Drizzle with dressing and toss gently. Serve immediately.