Coconut Curry Kale and Quinoa Salad
Adapted from The Healthiest Meals on Earth by Jonny Bowden, Ph.D., C.N.S
I like this refreshing take on quinoa and kale. I find I always end up using plain quinoa as a quick side dish and always serve cooking greens sautéed with garlic. I’m hoping this dish will inspire me to come up with some other creative uses for quinoa and kale.
Prep Time: 10 minutes
Serves: 6-8 sides (½ cup each)
2/3 cup quinoa
2 ½ cups water or low sodium broth
3 cups kale, large stems removed, chopped into bite size pieces (spinach or chard)
1 teaspoon curry powder
¼ to ½ teaspoon fine sea salt
3 tablespoons coconut milk
1 tablespoon fresh squeezed lime juice
½ teaspoon curry powder
2 tablespoons brown sugar
2-3 tablespoons water
Pinch fine sea salt
¼ cup dry roasted peanuts, crushed if you wish
In a 4 quart saucepan add the 2/3 cup quinoa and cook for two to three minutes over medium heat until fragrant.
Add in the 2 ½ cups water, 3 cups kale, 1 teaspoon curry powder, and ½ teaspoon salt. If using spinach, add it in during the last couple of minutes of cooking the quinoa. Cover the pot and increase the heat to high. Bring to a boil, then reduce the heat to low and simmer the quinoa and kale for about 15 minutes until the kale is tender and the quinoa is translucent and cooked through.
While the quinoa and kale are cooking make the dressing. Place 3 tablespoons coconut milk, 1 tablespoon fresh squeezed lime juice, 2 tablespoons brown sugar, 2 tablespoons water, and a pinch of fine sea salt in a bowl and whisk to combine.
Pour the dressing over the cooked kale and quinoa. Serve with the peanuts sprinkled on top.
You can serve this dish warm or hot, so it’s great to make ahead.