Red Quinoa and Kale Slaw

I served this Quinoa and Kale Slaw the other night as an accompaniment to grilled pork tenderloin. Quinoa is a hearty, gluten-free grain packed with nutrients. It’s tiny seeds are toothsome and nutty, yet, in my opinion, somewhat wanting for flavor and brightness when served alone. I prefer to tumble the little sprouted grains with a smattering of leaves, chopped vegetables and spices for a healthy and immensely satisfying side dish. This recipe pairs red quinoa with handfuls of chopped Tuscan kale. While it may sound like a lot of kale, the sturdy greens easily make themselves at home in the salad and provide a perfect foil to the quinoa seeds. The result is akin to a cole slaw, which, in this case, would be kale slaw.

Red Quinoa and Kale Slaw
Serves 4 to 6

1 1/2 cups red quinoa
2 1/4 cups chicken stock
2 teaspoons salt, divided
1/4 cup fresh lemon juice
1 tablespoon extra-virgin olive oil
1 small red bell pepper, stemmed and seeded, diced
1 jalapeno pepper, stemmed and seeded, finely diced
1 large garlic clove
1/2 cup chopped red onion
1/2 cup chopped parsley
1 teaspoon cumin
1 teaspoon Tabasco or hot sauce
1 bunch Tuscan (Lacinato) kale, tough ribs removed, chopped

Bring quinoa, stock and 1 teaspoon salt to a boil in a medium saucepan over high heat. Cover and reduce to heat to low. Simmer until liquid is absorbed and quinoa grains sprout, about 20 minutes. Remove from heat. Add lemon juice and olive oil and toss to coat. Cool slightly. Add remaining ingredients, except for the kale, and toss to combine. Stir in the kale. Taste for seasoning. Serve warm or at room temperature.

If you like this, you might enjoy these TasteFood recipes:
Mixed Greens with Roasted Beets, Wheat Berries and Goat Cheese
Roasted Provençal Vegetable Salad
Fregola Sarda with Asparagus and Lemon

15 thoughts on “Red Quinoa and Kale Slaw”

I’m taking this to lunch Thursday for a vegan friend – looks lovely.

I still have not found quinoa. This looks like a lovely salad, we have piles of kale in the garden, regrowing from last year! This is an interesting warm salad, I would like to try it.. c

TasteFood says:

May 21, 2012 at 4:12 pm

Celia: If you can’t find quinoa, you can substitute bulgur or couscous. – Lynda

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This looks great. I find that the red quinoa is even a little nuttier then the other. I love having these kind of salads in the fridge to snack on. Filling and healthy. Thanks.

I am with you on the fact that while nutty and interesting in texture, quinoa needs a little zing of fresh vegetables and a zesty dressing to lift it up a little. Love the addition of Kale, and once again, I’m cooking with it as we speak!