Baked Salad with Crispy Quinoa
Well I guess we skipped fall and just rolled into winter? At least that is how it’s feeling on Vancouver Island. The good news - recipes like this are trending and I’m all for it. I have been a fan of frying up cabbage or brussels sprouts for years as the base of my dinner, but baked cabbage and kale are my new fave by far!
And then crispy quinoa enters the chat, and things get really GOOD.
It feels like I am piling on croutons to the top of my salad . . . except it’s healthy, nourishing quinoa! Gaby and I have made this salad 3 times the past 2 weeks it’s that good. A warm dressing seals the deal . . . Is it still a salad when everything is warm and there is so much crispy?! I say YES!
A healthy salad that is satisfying crispy, has a little heat and gives you a cozy feel! Perfect for Vancouver Island winters!
Crispy quinoa is a great source of protein + carbohydrates, but it’s the texture that makes it such a show stopper in this salad.
Plus, it’s simply made by taking cooked quinoa, adding some avocado oil and cooking it in the oven to get that gorgeous crisp
INGREDIENTS
Makes dinner for 2 hungry veggie lovers
SALAD
1 bunch of kale
1 small head of green cabbage
3/4 cup uncooked quinoa
2-3 tbsp chilli oil**
Olive oil as needed
Salt & pepper to taste
Handful of fresh parsley
DRESSING
1/2 red onion
1/4 cup honey
2 tbsp water
1 Tbsp balsamic vinegar
DIRECTIONS
Preheat oven to 400. Cook your quinoa as usual.
While the quinoa is cooking, core and cut cabbage into small pieces. Spread out on parchment lined baking sheet and toss with some chilli oil, then sprinkle on some salt. Roast in the oven for 20-25 minutes, stirring half way through.
Wash and chop your kale and toss or spin to dry. When the Cabbage has 7 minutes left, carefully remove from oven. Squish the cabbage down to the bottom 1/3 of the pan and then add the kale. Toss with chilli oil or avocado oil (depends on how spicy you want your dish). Then sprinkle with salt. Put back in the oven for final 7 minutes. Once both are done, transfer to one big bowl.
Once the quinoa is done cooking spread out on parchment lined baking tray. Drizzle on some avo oil and toss to combine then sprinkle with sea salt (I like a generous amount)! Make sure the quinoa is spread out and not crowded or it will steam and not crisp. Roast in oven for 20 minutes, stirring once half way. If it’s not crispy and golden at 20 minutes, crank the heat to 425 and keep a close eye - it won’t take much longer.
While quinoa is roasting make your dressing. Start by slicing onion very thin and set aside. Combine water and honey in a sauce pan on medium low heat and stir consistently to warm it up - about 2 minutes. Add a pinch of salt and the vinegar and keep stirring another 2 minutes. Then, turn off your burner, add in the onions, stir, then put a lid on it until it’s ready to serve.
Don’t stress about the timing. My cabbage and kale sat in the bowl for 15 minutes as I didn’t time it all right, and it didn’t matter - the goal is to have things warm - doesn’t all have to come together at the same time and be hot.
Toss your warm dressing and onions with your bowl of cabbage and kale. Garnish that with some fresh parsley and finally bury it (aka sprinkle liberally) in crispy quinoa! Serve and enjoy! Tastes great warmed up as leftovers as well!
