Best 2 Red Quinoa And Tuscan Kale Recipes

**Indulge in a Culinary Journey with Red Quinoa and Tuscan Kale: A Symphony of Flavors and Health**

Embark on a culinary adventure with red quinoa and Tuscan kale, a vibrant duo that promises a delectable and nutritious experience. Hailing from the heart of Italy, Tuscan kale, also known as Cavolo Nero, adds a hearty texture and a slightly bitter yet pleasantly earthy flavor to the dish. Red quinoa, with its nutty taste and high protein content, serves as the perfect base for this wholesome meal. Together, they create a symphony of flavors and textures that will tantalize your taste buds. This article presents a collection of carefully curated recipes that showcase the versatility of red quinoa and Tuscan kale. From hearty salads and flavorful soups to comforting casseroles and nutritious bowls, these recipes offer a wide range of culinary delights that cater to diverse preferences and dietary needs. Get ready to elevate your meals with the goodness of red quinoa and Tuscan kale, and embark on a journey of culinary exploration that nourishes both your body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

EASY TUSCAN KALE

Easy Tuscan Kale image

This Tuscan kale recipe makes tender, sauteed kale scented with garlic! Also called Lacinato or dinosaur kale, it makes a fast and easy side dish.

Provided by Sonja Overhiser

Categories Side Dish

Time 8m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound or 2 bunches Tuscan kale
2 garlic cloves
2 tablespoons olive oil
1/4 teaspoon kosher salt
Fresh ground pepper
Optional: Lemon wedges, shredded Parmesan cheese, toasted pine nuts

Steps:

Wash and dry the kale leaves, then destem and roughly chop the kale.
Smash and peel the garlic cloves.
Add the olive oil to a large skillet and heat over medium-high heat. Add the smashed garlic and kale and cook for 3 minutes, stirring frequently until wilted and bright green.
Remove from the heat and add the kosher salt and several grinds of fresh ground pepper. Discard the garlic cloves and serve immediately. (If desired, you can add lemon juice or Parmesan: but neither are necessary with the sweet flavor of Tuscan kale! You may want to consider them if using curly kale.)

Nutrition Facts : Calories 118 calories, Sugar 2.6 g, Sodium 188.7 mg, Fat 8.1 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 10.4 g, Fiber 4.1 g, Protein 4.9 g, Cholesterol 0 mg

KALE AND QUINOA SALAD

Kale and Quinoa Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1/2 to 1 bunch lacinato kale (also called Tuscan kale), washed, stems removed and leaves cut into 1-inch strips
3 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
3 to 4 tablespoons extra-virgin olive oil
1 cup cooked white quinoa
1 cup cherry tomatoes, halved
1/4 cup crumbled goat cheese
1/4 cup toasted pine nuts

Steps:

Steep the kale in hot water in a large bowl until it turns slightly brighter, 1 to 2 minutes. Remove and pat dry.
In a small bowl, combine the vinegar and a pinch of salt and freshly ground pepper. While whisking, slowly drizzle in the olive oil.
Pour half the dressing over the kale in a large bowl. Massage the kale leaves with your hands. Add the quinoa, tomatoes and more dressing and toss together with 2 spoons. Mix in the goat cheese and pine nuts. Transfer the salad to a serving dish. Allow to sit for 20 minutes before serving.

Tips:

Rinse quinoa thoroughly before cooking: This removes the bitter coating called saponin.
Use a vegetable broth or water to cook quinoa: This adds flavor to the quinoa.
Fluff quinoa with a fork before serving: This helps to separate the grains and make them light and fluffy.
Kale can be tough, so be sure to massage it with olive oil and salt before cooking: This will help to soften it.
Don't overcook the kale: It should be tender but still have a bit of a bite to it.
Add a variety of vegetables to the salad for extra flavor and nutrition: Some good options include cherry tomatoes, bell peppers, and zucchini.
Use a flavorful dressing for the salad: A simple vinaigrette made with olive oil, lemon juice, and Dijon mustard is a good option.
Store leftover salad in an airtight container in the refrigerator for up to 3 days: This salad is also great for meal prep.

Conclusion:

This red quinoa and Tuscan kale salad is a healthy and flavorful dish that is perfect for lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also low in calories and fat. The salad is easy to make and can be customized to your liking. So next time you are looking for a healthy and delicious meal, give this red quinoa and Tuscan kale salad a try.