Q1: What is the absolute, number one secret to a tender, not tough or bitter, raw kale salad?

The secret is to massage your kale ! By physically rubbing the tough, fibrous kale leaves with a little of the acidic and oily dressing for a minute or two with your hands, you are breaking down their tough cellular structure. This is the key that makes the kale unbelievably tender, less bitter, and much more flavorful and easy to digest.

Q2: How do I get my roasted Brussels sprouts crispy and caramelized, not soggy?

The two most important secrets are to use a very hot oven and to not overcrowd your pan . By spreading your Brussels sprouts out in a single, even layer on your baking sheet, you are giving them plenty of space to make direct contact with the hot surface of the pan. This is the key that allows them to roast and get beautiful, deep golden-brown, and crispy edges, rather than just steaming in their own liquid and becoming soft and mushy.

Q3: Can I make this quinoa salad ahead of time for meal prep?

Yes, this is a perfect meal-prep recipe! For the absolute best and freshest result, it is a great idea to store all your prepared components separately in the refrigerator. The cooked quinoa, the roasted Brussels sprouts, and the dressing will all keep beautifully. Then, you can simply toss everything together with your fresh kale just before serving.

Q4: How do I keep my quinoa from becoming bitter or mushy?

The most important secret to great quinoa is to rinse it thoroughly in a fine-mesh sieve under cold running water before you cook it. Quinoa has a natural, protective coating called saponin, which can taste bitter. Rinsing it removes this coating. The key to a fluffy, not mushy, result is to let it steam, covered, off the heat for 5-10 minutes after it has cooked.

Q5: Can I make this recipe vegan?

Yes! To make this recipe completely vegan, simply substitute the 1 tablespoon of honey in the dressing with an equal amount of pure maple syrup .

Kale and Brussels Sprout Quinoa Salad

A hearty and healthy fall-themed salad featuring curry-spiced quinoa and roasted Brussels sprouts on a bed of massaged kale. The quinoa is cooked in vegetable broth with curry powder for a flavorful base, then tossed with sweet dried cranberries, pomegranate arils, and slivered almonds for texture. Shredded Brussels sprouts are roasted until lightly browned and tender. The entire salad is brought together with a simple and tangy lemon Dijon dressing.

Author: Evelyn

Ingredients

For the Curry Quinoa:
1 cup uncooked quinoa
2 cups vegetable broth
2 teaspoons curry powder
1/2 cup dried cranberries
1/2 cup pomegranate arils
1/4 cup slivered almonds
For the Kale & Brussels Sprouts:
3 cups shredded brussels sprouts
1 small head kale, finely chopped
1 1/2 Tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
For the Lemon Dijon Dressing:
1 Tablespoon lemon juice
3 Tablespoons olive oil
1 Tablespoon dijon mustard
1 Tablespoon honey
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Preheat the oven to 400°F.
In a small pot, combine the quinoa, vegetable broth, and curry powder. Bring to a low boil, then reduce the heat to low, cover, and let simmer for about 15 minutes, or until most of the liquid is absorbed. Remove from heat and let it sit, covered, for 10 minutes.
While the quinoa cooks, toss the shredded Brussels sprouts with 1 1/2 tablespoons of olive oil, salt, and pepper on a baking pan. Roast for 5-8 minutes, tossing halfway through, until lightly browned.
Make the Dressing: In a small bowl, whisk together all the ingredients for the dressing (lemon juice, olive oil, dijon mustard, honey, salt, and pepper).
Assemble the Salad: Add the chopped kale to a large bowl and toss it with the prepared dressing, using your hands to massage the dressing into the kale to tenderize it.
Fluff the cooked quinoa with a fork and toss in the pomegranate arils, dried cranberries, and slivered almonds.
Add the quinoa mixture and the roasted Brussels sprouts to the bowl with the kale and toss everything to combine. Serve immediately.

Notes

This is a healthy, well-balanced vegetarian and gluten-free meal, perfect for lunch or a light dinner.
Massaging the kale with the dressing is a key step that helps to break down its tough texture, making it more tender and pleasant to eat.
Roasting the Brussels sprouts brings out their nutty, sweet flavor, which complements the other ingredients in the salad.
Watch the Brussels sprouts closely while they roast, as they can burn quickly.

Find it online: https://cookupjoy.com/kale-and-brussels-sprout-quinoa-salad/