SHRIMP AND KALE RECIPES RECIPES

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KALE QUINOA SALAD RECIPE: HOW TO MAKE IT



Kale Quinoa Salad Recipe: How to Make It image

Here's a holiday side dish you can feel good about serving. Kale packs a mighty punch of vitamins, while quinoa delivers a hearty serving of protein. Best of all, the flavor of this kale quinoa salad can't be beat! —Lisa Warren, Washington, DC

Provided by Taste of Home

Categories     Lunch

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 15

1-1/2 cups water
1/2 cup tomato juice
1 cup quinoa, rinsed
1 small onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
6 cups coarsely chopped fresh kale
1/4 cup pine nuts
1/4 cup dried currants
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large saucepan, bring water and tomato juice to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 18-22 minutes. Remove from the heat; fluff with a fork., In a large skillet, saute onion in oil until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in kale and cook until wilted, 3-4 minutes., Stir in pine nuts and currants; cook until kale is tender, about 2 minutes. Stir in the vinegar, lemon juice, zest, salt and pepper; cook 1-2 minutes longer. Remove from the heat and stir in quinoa. Serve at room temperature.

Nutrition Facts : Calories 190 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 164mg sodium, CarbohydrateContent 28g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 6g protein. Diabetic Exchanges 2 starch

KALE QUINOA SALAD RECIPE: HOW TO MAKE IT



Kale Quinoa Salad Recipe: How to Make It image

Here's a holiday side dish you can feel good about serving. Kale packs a mighty punch of vitamins, while quinoa delivers a hearty serving of protein. Best of all, the flavor of this kale quinoa salad can't be beat! —Lisa Warren, Washington, DC

Provided by Taste of Home

Categories     Lunch

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 15

1-1/2 cups water
1/2 cup tomato juice
1 cup quinoa, rinsed
1 small onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
6 cups coarsely chopped fresh kale
1/4 cup pine nuts
1/4 cup dried currants
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large saucepan, bring water and tomato juice to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 18-22 minutes. Remove from the heat; fluff with a fork., In a large skillet, saute onion in oil until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in kale and cook until wilted, 3-4 minutes., Stir in pine nuts and currants; cook until kale is tender, about 2 minutes. Stir in the vinegar, lemon juice, zest, salt and pepper; cook 1-2 minutes longer. Remove from the heat and stir in quinoa. Serve at room temperature.

Nutrition Facts : Calories 190 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 164mg sodium, CarbohydrateContent 28g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 6g protein. Diabetic Exchanges 2 starch

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