I need a post-holiday detox. Too much sugar and heavy, fatty foods and too little exercise over the past few weeks. Ugh. I just want healthy, fresh and light - my poor, abused body is craving greens. I made this salad a few weeks ago and it is my new favorite. I modified a kale recipe from O magazine, added quinoa (I used red quinoa) and came up with this easy and satisfying salad.
If you've never tried a kale salad, you are in for a treat. Massaging the kale with a little salt and oil is all it needs to soften up and be salad ready. Izzy loved this salad. Just go light on the red pepper and let the kids get their green fix, too!
Kale and Quinoa Health Fix
1 pound kale, stemmed and thinly sliced
1/4 tsp sea salt
1 Tbsp plus 1 tsp olive oil
8-10 large Brussels sprouts, trimmed, halved lengthwise, and thinly sliced crosswise
1 clove garlic, minced
1 1/2 Tbsp rice vinegar
1 Tbsp soy sauce
2 tsp toasted sesame oil
1 cup quinoa, cooked
Crushed red pepper flakes
Juice from half a lemon
1. In a large bowl, toss kale with salt and 1 tsp olive oil and rub into kale to soften. Add Brussels sprouts and quinoa and toss well.
2. In a small bowl, whisk together garlic, vinegar, soy sauce, sesame oil, and remaining 1 Tbsp olive oil. Pour dressing over greens. Squeeze juice of fresh lemon over greens to taste. Garnish with a pinch of red pepper flakes and serve.