Kale Quinoa Salad With Pesto Recipe

Quinoa: A protein-rich grain that serves as the base of the salad.

Water: Used to cook the quinoa.

Kale: A nutrient-dense leafy green that adds texture and flavor.

Cherry tomatoes: Adds a burst of sweetness and color to the salad.

Basil leaves: The main ingredient for the pesto, providing a fresh, herby flavor.

Olive oil: Blends the pesto ingredients together and adds richness.

Pine nuts: Adds a nutty flavor and creamy texture to the pesto.

Garlic: Provides a pungent, aromatic flavor to the pesto.

Parmesan cheese: Adds a salty, umami flavor to the pesto.

Lemon juice: Adds brightness and acidity to the pesto.

Salt: Enhances the flavors of the dish.

Black pepper: Adds a touch of heat and depth to the pesto.

When making the pesto, toast the pine nuts in a dry skillet over medium heat until they are golden brown and fragrant. This enhances their flavor and adds a deeper, nuttier taste to the pesto. Be sure to keep an eye on them and stir frequently to prevent burning.

• quinoa - Substitute with couscous: Couscous has a similar texture and can absorb flavors well, making it a good alternative to quinoa.

• water - Substitute with vegetable broth: Vegetable broth adds more flavor to the quinoa compared to plain water.

• kale - Substitute with spinach: Spinach is a tender leafy green that can be used raw or lightly wilted, similar to kale.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture to cherry tomatoes.

• basil leaves - Substitute with cilantro: Cilantro provides a fresh, herbaceous flavor that can complement the salad well.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits to olive oil.

• pine nuts - Substitute with sunflower seeds: Sunflower seeds offer a similar crunch and nutty flavor at a lower cost.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to garlic.

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a good vegan alternative to parmesan.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor to lemon juice.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, which can enhance the overall taste of the salad.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but is slightly milder and less visually noticeable.

• To store the kale quinoa salad, transfer it to an airtight container. Place a piece of paper towel on top of the salad before sealing the container. This helps absorb excess moisture and keeps the kale crisp. Store in the refrigerator for up to 3 days.

• For the pesto, you can store any leftover sauce separately in a small airtight container. Pour a thin layer of olive oil on top to prevent the pesto from oxidizing and turning brown. Refrigerate for up to 5 days.

• If you want to freeze the pesto, spoon it into an ice cube tray and freeze until solid. Once frozen, transfer the pesto cubes to a freezer-safe bag or container. This way, you can easily thaw just the amount you need. Frozen pesto can last up to 3 months.

• When ready to enjoy the salad again, give it a good toss to redistribute the pesto and refresh the flavors. If the salad seems a bit dry, you can add a drizzle of olive oil or a squeeze of lemon juice to liven it up.

• Avoid freezing the entire kale quinoa salad as the texture of the kale and cherry tomatoes can become mushy upon thawing. Instead, freeze the components separately if needed.

• If you plan to make the salad ahead of time, consider keeping the pesto and the quinoa mixture separate until just before serving. This helps maintain the freshness and texture of the ingredients.

• For a quick meal prep, you can cook the quinoa and prepare the pesto in advance. Store them separately in the refrigerator and combine with fresh kale and cherry tomatoes when ready to serve.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Add the leftover kale quinoa salad to the skillet.
  4. Stir occasionally until the salad is heated through, about 5-7 minutes.
  5. If the salad seems dry, add a splash of water or lemon juice to refresh the flavors.

• Microwave Method:

  1. Place the leftover kale quinoa salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the salad halfway through to ensure even heating.
  5. Check the temperature and microwave for an additional 30 seconds if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover kale quinoa salad evenly on a baking sheet.
  3. Cover the salad with aluminum foil to prevent it from drying out.
  4. Bake for 10-15 minutes, stirring halfway through.
  5. Remove from the oven and let it cool slightly before serving.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steamer basket over the pot.
  3. Add the leftover kale quinoa salad to the steamer basket.
  4. Cover and steam for 5-7 minutes, or until heated through.
  5. Remove from the steamer and serve immediately.

• Saucepan: used to cook the quinoa by boiling water and simmering the grains until they are tender.

• Blender: essential for making the pesto by blending basil leaves, olive oil, pine nuts, garlic, parmesan cheese, lemon juice, salt, and black pepper until smooth.

• Mixing bowl: needed to combine the cooked quinoa, chopped kale, and cherry tomatoes with the pesto.

• Fork: used to fluff the cooked quinoa to ensure it is light and airy.

• Knife: necessary for chopping the kale and halving the cherry tomatoes.

• Cutting board: provides a safe surface for chopping the kale and tomatoes.

• Measuring cups: used to measure out the quinoa, water, basil leaves, olive oil, pine nuts, and parmesan cheese accurately.

• Measuring spoons: used to measure the minced garlic, lemon juice, salt, and black pepper accurately.

• Serving bowls: used to divide and serve the salad once it is fully assembled.

Cook quinoa in advance: Prepare the quinoa a day ahead and store it in the fridge to save time on busy days.

Use pre-washed kale: Opt for pre-washed and pre-chopped kale to cut down on prep time.

Buy pre-toasted pine nuts: Purchase pre-toasted pine nuts to skip the toasting step.

Make pesto in bulk: Prepare a large batch of pesto and freeze it in portions for future use.

Cherry tomatoes shortcut: Use a serrated knife to halve multiple cherry tomatoes at once by placing them between two lids.