Tuscan kale is also known as cavolo nero (black kale) or dinosaur kale. Its slightly bitter flavour is a good foil for the sweet roasted squash. To bump up the protein content, sprinkle with chopped almonds or walnuts, or top with a poached egg.
Avoid bitterness
Prevent quinoa from tasting bitter by rinsing it well before cooking. This removes the outer coating (containing saponins), which tastes bitter.
Tuscan Kale, Squash, and Quinoa Salad
Ingredients
- 1/4 cup (60 mL) lemon juice
- 1/2 tsp (2 mL) Dijon mustard
- 3 Tbsp (45 mL) extra-virgin olive oil
- 3 cups (750 mL) diced squash
- 4 garlic cloves, unpeeled
- 1/2 red onion, cut into wedges
- 1 Tbsp (15 mL) extra-virgin olive oil
- Sea salt and ground black pepper, to taste
- 1 1/2 cups (350 mL) red or yellow quinoa
- 1/2 small bunch Tuscan kale (about 3 cups/750 mL packed), stemmed and thinly sliced
- 1 cup (250 mL) cooked chickpeas (or canned, drained, and rinsed)
- 1/2 cup (125 mL) chopped fresh basil or cilantro
- 1/2 cup (125 mL) grated Parmesan cheese
Nutrition
Per serving:
- calories307
- protein11g
- fat14g
- saturated fat3g
- trans fat0g
- carbohydrates38g
- sugars4g
- fibre6g
- sodium159mg
Directions
01
Preheat oven to 400 F (200 C).
02
For the dressing, whisk lemon juice with mustard, then whisk in oil. Set aside.
03
For the salad, toss squash, unpeeled garlic cloves, and onion with 1 Tbsp (15 mL) oil. Season with salt and pepper. Spread out on baking sheet and roast in preheated oven until squash is tender, about 20 minutes.
04
Meanwhile, in large, wide pot, combine quinoa with 2 1/2 cups (625 mL) water. Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes. Add kale, then cover and remove from heat. Let stand for 5 minutes, until wilted. Drain off any excess water, and then turn mixture into large bowl. Add roasted squash and onion, chickpeas, basil, and Parmesan.
05
Squeeze garlic from skins onto cutting board. Using flat side of knife, mash to a paste. Whisk garlic into dressing. Pour over salad and toss to mix evenly.
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