A tasty ginger-curry vinaigrette goes well with this kale and quinoa salad that is full of healthy foods. It's the right amount of fresh and crunchy, so it can be a meal or a side dish.
Ingredients: 1 cup kale, chopped. 1/2 cup quinoa, cooked. 1/4 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 1/4 cup red bell pepper, chopped. 1/4 cup red onion, thinly sliced. 2 tablespoons almonds, sliced. 1 tablespoon fresh cilantro, chopped.
Instructions: Chop the kale and put it in a large bowl. Add the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, and red onion. Toast the almond slices over low heat in a different small pan until they turn golden brown. Leave to cool. Toss the toasted almonds and fresh cilantro into the salad. In a separate bowl, mix the following ingredients to make the ginger-curry vinaigrette: Two tablespoons of olive oil One tablespoon of apple cider vinegar - 1 teaspoon chopped fresh ginger - 1/2 teaspoon red curry - Add salt and pepper to taste Pour the vinaigrette over the salad and mix it all together by tossing it. Serve right away or put in the fridge to eat later. Have fun!
Prep Time: 15 minutes
Cook Time: 15 minutes
sammamish high school
