Warm Miso-Garlic Quinoa and Kale Salad
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I love the contrast of a warm and cool salad, and how comforting it is to eat. In this recipe, I’ve paired freshly cooked quinoa—seasoned to perfection with chickpea miso, fresh garlic, and sesame oil—with a delectable marinated kale salad. The leftovers are just as good, too; I love to cook them in a skillet with a splash of lemon juice and tamari for a sautéed version of this salad.
Yield
3 servings
Prep Time
15 Minutes
Cook time
15 Minutes
Total Time
30 Minutes
Ingredients:
For the miso-garlic quinoa:
- 1 cup (200 g) uncooked quinoa
- 1 large (7 g) garlic clove, grated on a microplane
- 1 tablespoon plus 1 1/2 teaspoons (22.5 mL) chickpea miso*
- 1 tablespoon (15 mL) untoasted sesame oil**
- Pink salt or fine sea salt, to taste (optional)
For the massaged kale:
- 1 medium bunch (330 g) lacinato kale
- 1 tablespoon (15 mL) untoasted sesame oil
- 1 tablespoon (15 mL) fresh lemon juice
- 1 tablespoon (15 mL) low-sodium tamari***
- 1 1/2 teaspoons (7.5 mL) “runny” tahini
- 1 teaspoon (5 mL) apple cider vinegar
- Sesame seeds, for garnish
For serving:
- Roasted chopped sweet potato (optional)
Directions:
- Add the quinoa into a small pot along with 1 1/2 to 1 3/4 cups (375 to 435 mL) water. Bring to a boil, reduce heat to medium, and cover with a tight-fitting lid. Cook for 13 to 16 minutes, until the quinoa is fluffy and the water is absorbed.
- Meanwhile, remove the stems from the kale and compost or discard. Finely chop the kale into 1-inch pieces. Rinse and dry the kale with a salad spinner, and then place it into a large bowl.
- With your hands, “massage” the sesame oil into the kale until it’s thoroughly coated. Now, massage the lemon juice, tamari, tahini, and vinegar into the kale until evenly distributed.
- To the cooked quinoa, stir in the garlic, miso, oil, and salt (if using), all to taste.
- Toss the warm quinoa with the marinated kale. Top with sesame seeds and optional roasted potato. Serve warm.
* Chickpea miso is made with chickpeas instead of soybeans. I like South River and Tradition Miso brands. If you don’t have chickpea miso, you can use any white or yellow miso you enjoy the flavour of.
** I have not tested this marinade with toasted sesame oil (which has a much more robust flavour than untoasted sesame oil), but feel free to experiment if you like!
*** Because different brands of tamari often differ in flavour, I recommend starting with a couple teaspoons and adding to taste from there. I use South River Sweet-Tasting Brown Rice Tamari.
Make it soy-free: Use chickpea miso and coconut aminos (instead of tamari). Be sure to check the labels on your products to ensure they are soy-free.
Boost the protein: If you’re looking to boost the protein beyond what the quinoa and kale provide, I recommend adding tamari roasted chickpeas. Simply drain one (14-ounce/398 mL) can of chickpeas and toss the chickpeas with a few tablespoons of tamari and a half tablespoon (7.5 mL) of sesame oil. Let it sit in the marinade for 10 minutes, and then roast the chickpeas on a baking sheet lined with parchment paper at 400°F (200°C) for 30 minutes, tossing once halfway through.