Quinoa Salad With Kale
Quinoa salad has antioxidant powers. This is an excellent way to incorporate all the colors of your vegetables, like the purple cabbage, green kale, and red with mini-tomatoes, orange with the carrots and yellow with the mango. If you like it to be more powerful, you can add tofu!
Equipment
- 1 bowl
Ingredients
- ½ cup quinoa
- ¼ purple cabbages
- 1 Deck of kale aproximately7 leaves
- 1 carrot
- 1 Mango
- ½ box mini tomatoes
- VINAIGRETTTE
- 1 tablespoon olive oil
- ¼ teaspoon turmeric
- ¼ teaspoon cumin
- 1 tablespoon apple cider vinegar
- 3 tablespoon tahini paste
- ½ teaspoon salt
- 1 Lemon
Instructions
- SEPARATE kale leaves from the stem. Chop finely. It is important to discard the stem as its texture is not very pleasant to the taste. Wash thoroughly.
- USE the mandolin to grate the purple cabbage, so it is finely grated.
- GRATE carrot. Use the fine side of the grater or cut julienne style.
- COOK quinoa according to package instructions and let it cool.
- MIX kale, purple cabbage, quinoa and carrot.
- VINAIGRETTE
- MIX in a bowl these ingredients: tahini paste, apple cider vinegar, olive oil, turmeric, cumin, salt and lemon.
- WHISK all ingredients until well incorporated. It is best to add the olive oil at the end, and keep whisking it.
- Tips For Quinoa Salad With Kale, Purple Cabbage And Mango.
- You can add some almonds or sesame on top as garnish.
- If you want his to be a main dish, you can add grilled breast of chicken.
- PREPARE a boneless, skinless breast of chicken with salt, pepper and ginger.
- GRILLED the chicken breast and cut in ½ inch pieces.