Best 2 Kale And Brussels Slaw With Quinoa Recipes

Kale and Brussels Slaw with Quinoa is a vibrant, healthy, and flavorful salad that combines the hearty crunch of kale, the nutty sweetness of roasted Brussels sprouts, and the protein-packed goodness of quinoa. Tossed in a tangy-sweet dressing, this salad is a delightful medley of textures and flavors that will tantalize your taste buds. With its vibrant green and purple hues, this salad is not only visually appealing but also packed with essential vitamins, minerals, and antioxidants. Enjoy it as a refreshing side dish, a light lunch, or a nutritious meal prep option.

In addition to the main Kale and Brussels Slaw with Quinoa recipe, this article also features two variations:

1. Quinoa and Roasted Sweet Potato Salad: This vibrant salad combines the nutty flavor of quinoa with the natural sweetness of roasted sweet potatoes, topped with a tangy dressing.

2. Superfood Salad with Quinoa and Avocado: This nutrient-rich salad is packed with superfoods like quinoa, avocado, and kale, tossed in a creamy dressing.

Each of these recipes offers a unique combination of flavors and textures, ensuring that there's a salad to suit every palate. Whether you're looking for a healthy side dish, a light lunch, or a nutritious meal prep option, these salads have got you covered.

Here are our top 2 tried and tested recipes!

SHAVED BRUSSELS SPROUT AND KALE SLAW WITH PECORINO AND TOASTED HAZELNUTS

Shaved Brussels Sprout and Kale Slaw with Pecorino and Toasted Hazelnuts image

Provided by Guy Fieri

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup skinless hazelnuts
8 ounces Brussels sprouts
1 small bunch kale (about 4 cups lightly packed leaves)
1 small Granny Smith apple
6 tablespoons olive oil
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper
1/3 cup grated Pecorino

Steps:

Preheat the oven to 375 degrees F.
Roughly chop the hazelnuts, and then spread them out on a sheet pan and roast in the oven until golden, 5 to 7 minutes.
Wash and pat dry the Brussels sprouts and kale. Cut the Brussels sprouts in half lengthwise, through the stem. Using a sharp knife or mandoline, finely slice the Brussels sprouts crosswise to give you fine ribbons. Remove the tough stems from the kale leaves and discard. Stack the leaves up on top of one another and cut across the stem so it yields a similar shape to the shaved Brussels sprouts. Cut the sides of the apple off and cut into thin slices.
To make the vinaigrette, combine the olive oil, champagne vinegar, Dijon mustard and some salt and pepper in a bowl, whisking together until lightly emulsified. To serve, mix the Brussels sprouts, kale and apple together well in a large salad bowl. Lightly dress with the champagne vinaigrette, and then top with shaved Pecorino and chopped toasted hazelnuts.

BRUSSELS SPROUTS & QUINOA SALAD

Brussels Sprouts & Quinoa Salad image

With Brussels sprouts for the green and cranberries for the red, I make a cheery Christmastime salad. Refreshing and versatile, it works with any kind of nut or dried fruit. -Cameron Stell, Los Angeles, California

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil, divided
3 shallots, minced
3 garlic cloves, minced
2 cups plus 2 tablespoons water, divided
1 cup quinoa, rinsed
1 cup fresh Brussels sprouts
1/2 cup dried cranberries
1/2 cup chopped walnuts, toasted
2 tablespoons chopped fresh parsley
1/4 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add shallots; cook and stir 3 minutes. Add garlic; cook 1 minute longer. Remove., In same saucepan, bring 2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Cool., Meanwhile, microwave Brussels sprouts with remaining water, covered, on high until tender, 6-8 minutes, stirring every 2 minutes. Drain. When cool enough to handle, remove leaves from sprouts. Discard cores., Combine cooled quinoa, Brussels sprouts leaves, cranberries, walnuts and parsley. Whisk together lemon juice, salt, pepper and remaining olive oil. Stir in shallots and garlic. Toss with quinoa mixture. Refrigerate, covered, 20 minutes. ,

Nutrition Facts : Calories 286 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

Tips:

For a creamy slaw, use half Greek yogurt and half mayonnaise in the dressing.
To add a nutty flavor, toast the quinoa before cooking it.
If you don't have quinoa, you can substitute another grain, such as brown rice or farro.
For a sweeter slaw, add a tablespoon or two of honey or maple syrup to the dressing.
For a more tangy slaw, add a tablespoon or two of lemon juice or vinegar to the dressing.
For a spicy slaw, add a pinch of cayenne pepper or red pepper flakes to the dressing.
Serve the slaw immediately or chill it for later. It will keep in the refrigerator for up to 3 days.

Conclusion:

This kale and Brussels sprout slaw with quinoa is a delicious and healthy side dish that is perfect for any occasion. It is packed with nutrients, and the dressing is light and flavorful. This slaw is also very versatile, so you can easily customize it to your own taste. Whether you are looking for a healthy side dish for your next potluck or a simple and refreshing salad to enjoy on a weeknight, this kale and Brussels sprout slaw with quinoa is sure to please.