November 15, 2016

Quinoa salad with kale and peppers

Quinoa kale pepper salad

Quinoa salad can be made ahead and stored in the refrigerator for up to 5 days. It can be served cold or warm.


How to cook Quinoa:
Yields 4 cups
2 cups quinoa, raw
4 cups hot water
1/4 tsp salt
1/2 tsp olive oil

Add all the above ingredients into a pan and cook on high heat. Once the quinoa comes to rolling boil, lower the heat to medium and cover. Let it cook for another 5 minutes until all the water has evaporated and the quinoa is cooked through. Turn off the heat and fluff it with a fork.


For the salad:
Serves 4, yields about 6 cups
4 cups of cooked quinoa
1 Thai green chili, slit into half
A few garlic cloves, minced
1 cup shallots, chopped
2 cups red peppers, seeded and chopped
1 cup fresh/frozen peas
2 cups kale, stemmed and chopped
Salt to taste
2 tsp olive oil

In a wok/skillet on medium heat, add olive oil, garlic, green chili and shallots. Saute for a few seconds. Toss in the peppers, peas and kale. Saute on high heat for just a minute and turn off the heat.

Add in the quinoa, and salt. Stir to combine. Serve or store away in the fridge and eat as cold salad. Enjoy!