Kale and Brussels Slaw with Quinoa

Kale and Brussels Slaw with Quinoa


This healthy, hearty slaw from Sara Forte of A Sprouted Kitchen is a delicious addition to your holiday menu.

The ingredient of Kale and Brussels Slaw with Quinoa

  1. 2 tablespoons chopped shallots
  2. u00bc cup apple cider vinegar
  3. 2 tablespoons fresh lemon juice
  4. 1 teaspoon maple syrup
  5. u00bd cup additional supplementary virgin olive oil
  6. u00bd teaspoon sea salt
  7. u00bd teaspoon blithe dome black pepper
  8. u00be cup more or less chopped hazelnuts
  9. 3 tablespoons cane sugar
  10. 1 pinch cayenne pepper
  11. 2 small bunches lacinato (dinosaur) kale, stems removed
  12. u00bd pound Brussels sprouts
  13. u00be cup cooked and cooled quinoa
  14. u2154 cup pomegranate seeds
  15. 3 green onions, thinly sliced
  16. u2154 cup shaved Parmesan cheese, benefit more for gild
  17. Reynolds Wrapu00ae Aluminum Foil

The instruction how to make Kale and Brussels Slaw with Quinoa

  1. In a food processor, count the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and mix until smooth. Set aside.
  2. Line a small baking sheet past Reynolds Wrap® Aluminum Foil. Set aside.
  3. In a non-stick pan more than medium heat, add up the hazelnuts, sugar and cayenne. move around in the manner of a silicone spatula until the sugar has melted and sticks to the nuts, roughly more or less 5 minutes; position down the heat to prevent blazing in flames if needed. increase the sticky nuts out roughly the foil-lined sheet to cool. taking into consideration the nuts are cool enough to handle, closure them up by hand.
  4. Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. augment both in a large salad bowl. amass the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and relieve sustain immediately.

Nutritions of Kale and Brussels Slaw with Quinoa

calories: 415.3 calories
carbohydrateContent: 27.1 g
cholesterolContent: 7.8 mg
fatContent: 31.2 g
fiberContent: 5.6 g
proteinContent: 11.1 g
saturatedFatContent: 4.9 g
sodiumContent: 366.6 mg
sugarContent: 7.8 g


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