Kale SaladSubmitted by: MADEMCHE
Introductionadapted from Super Natural Every Day adapted from Super Natural Every Day
2 tbsp extra virgin olive oil
1 tsp toasted sesame oil
2 tbsp shoyu, tamari, or soy sauce
3.5 cups (3.5 oz, 100g) chopped kale, stems trimmed, large ribs removed
1/2 cup shredded unsweetened coconut
2 cups (9 oz, 255g) cooked quinoa
In a small bowl or jar, whisk or shake together the olive oil, sesame oil, and shoyu. Put the kale and coconut in a large bowl and toss well with about 2/3rds the olive oil mixture.
Spread the kale evenly across two baking sheets. Bake for 12 to 18 minutes , until the coconut is deeply golden brown, tossing once or twice along the way.
Remove from oven and transfer to a bowl. Taste. Add more dressing if needed. Place the quinoa on a serving platter and top with the kale. Serve warm.
Serving Size: 4 - 1.5cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MADEMCHE.