Alter Eco Quinoa Contest - June 2014
Moroccan Roasted Quinoa n’ Kale Salad w/ Caramelized Onions & Dates
Placement: Grand Prize winner!
Prize won: Le Creuset Set & Alter Eco Quinoa for 1 Year!
Every month (for 1 year) Alter Eco Quinoa packages have been delivered to my front door. Red, black, pearl and rainbow… one of each in a box! Amazing quinoa!
My Le Creuset gift has been one of my favorite kitchen treasures. Let’s just say it makes great tasting food taste even better! Don’t ask me why… it just does!
RECIPE:
Moroccan Roasted Quinoa n’ Kale Salad w/ Caramelized Onions & Dates
- 8 cups kale (finely shredded)
- 2 large onions (sliced)
- 2/3 cup, plus 3 Tbsp olive oil
- 1 tsp dried mint
- 1 tsp turmeric
- Salt and ground black pepper (to taste)
- 2 cups cooked Alter Eco quinoa (cooked according to package directions)
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 2 Tbsp rice vinegar
- 1 Tbsp honey
- 1 Tbsp tahini
- 1/2 cup red cabbage (thinly sliced)
- 1 cup pitted dates (finely sliced)
- 1 cup goat cheese or any fresh cheese (crumbled)
- 1/2 cup slivered almonds
Pre-heat oven to 350° F. Place kale in a large serving bowl.
In a large skillet, sauté onions in 2 Tbsp olive oil till brown. Add 1/2 tsp mint, 1/4 tsp turmeric, salt and ground black pepper (to taste). Sauté two more minutes. Gently toss hot onions over kale. Set aside.
In a medium bowl, combine cooked quinoa, 1 Tbsp olive oil, 1/2 tsp turmeric, 1/2 tsp salt, 1/4 tsp cumin, and 1/8 tsp cayenne pepper. Spread over a foil-lined sheet pan and bake in pre-heated oven for about 20 minutes or till aromatic and toasty.
Meanwhile, to make dressing, combine 2/3 cup olive oil, 2 Tbsp rice vinegar, 1 Tbsp honey, 1 Tbsp tahini, 1/2 tsp dried mint, 1/4 tsp turmeric, 1/4 tsp cumin, 1/8 tsp cayenne pepper, salt and ground black pepper (to taste). Set aside.
Sprinkle cabbage, dates, cheese, and almonds over kale. Drizzle with dressing and toss gently. Serve immediately. Enjoy!