Kale Salad
- Number of Servings: 4
Ingredients
2 tbsp extra virgin olive oil1 tsp toasted sesame oil2 tbsp shoyu, tamari, or soy sauce3.5 cups (3.5 oz, 100g) chopped kale, stems trimmed, large ribs removed1/2 cup shredded unsweetened coconut2 cups (9 oz, 255g) cooked quinoa
Prepare the oven to 350F/180C with two racks in the top third of the oven.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 301.7
- Total Fat: 23.4 g
- Cholesterol: 0.0 mg
- Sodium: 498.1 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 5.6 g
- Protein: 4.2 g
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