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.

Let's cook with our 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.

KALE AND BRUSSELS SLAW WITH QUINOA

Kale and Brussels Slaw with Quinoa image

This healthy, hearty slaw from Sara Forte of A Sprouted Kitchen is a delicious addition to your holiday menu.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 30m

Yield 6

Number Of Ingredients 17

Ingredients

2 tablespoons chopped shallots
¼ cup apple cider vinegar
2 tablespoons fresh lemon juice
1 teaspoon maple syrup
½ cup extra virgin olive oil
½ teaspoon sea salt
½ teaspoon fresh ground black pepper
¾ cup roughly chopped hazelnuts
3 tablespoons cane sugar
1 pinch cayenne pepper
2 small bunches lacinato (dinosaur) kale, stems removed
½ pound Brussels sprouts
¾ cup cooked and cooled quinoa
⅔ cup pomegranate seeds
3 green onions, thinly sliced
⅔ cup shaved Parmesan cheese, plus more for garnish
Reynolds Wrap® Aluminum Foil

Steps:

In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.
Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
In a non-stick pan over medium heat, combine the hazelnuts, sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts, about 5 minutes; turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil-lined sheet to cool. When the nuts are cool enough to handle, break them up by hand.
Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and serve immediately.

Nutrition Facts : Calories 415.3 calories, Carbohydrate 27.1 g, Cholesterol 7.8 mg, Fat 31.2 g, Fiber 5.6 g, Protein 11.1 g, SaturatedFat 4.9 g, Sodium 366.6 mg, Sugar 7.8 g

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.