Happy Recipe Friday!
Hi Guys! Jodi here from happy hearted kitchen! I am so pleased to sharing this big bowl of green goodness with you guys on the #LiveYourHealth blog!
Eating with the seasons and choosing local produce is a big part of how I #LiveMyHealth from day to day. However, I always find that the time between the end of winter and the real kick start of spring can be a little uninspiring in terms fruits and vegetables – we’ve had our fill of pears and apples and root vegetables are no longer all that exciting. I find myself picking up a few extra bananas and sweet potatoes and a juicy mango every now and then and that’s just fine. This bowl is exactly what I crave for dinner most nights, it’s warm and comforting but still light and green to satisfy this in between seasons time.
WARM KALE, QUINOA + BROCCOLI BOWL WITH CIDER MUSTARD DRESSING
Can I say that leftovers of this salad are almost better than the real deal? I guess that’s always the case, isn’t it? The broccoli and kale are sturdy enough to stand up against the dressing in the fridge, so dressed leftovers can be kept for a day or two without getting soggy. Talk about bestovers, you guys. I like to steam my broccoli until just tender and vibrant green, more ‘blanched’ than ‘cooked’, but if you prefer a different texture or cooking method, feel free to go with that. It is important, however, to let the kale crisp up a bit around the edges, the flavor is reminiscent of toasty kale chips and add great crunch to this salad. Enjoy!
Warm Kale, Quinoa + Broccoli Salad Bowl with Cider Mustard Dressing
Vegan + Gluten Free. Served 2-4.
1/2 cup quinoa
1 small head broccoli, cut into little florets
1 bunch curly green kale, about 5 stalks
1/4 cup raw almonds, roughly chopped
2 tablespoons each sunflower and pumpkin seeds, toasted
1 1/2 tablespoon grainy dijon mustard
3 tablespoons organic apple cider vinegar
1/4 cup extra virgin olive oil
Fresh cracked black pepper + sea salt
Start with the quinoa. Rinse the quinoa under cold water in a metal sieve for about 30 secs. Add rinsed quinoa and 1 cup water to a pot and season with salt. Bring to a boil, then cover and simmer for 15 minutes, until quinoa has increased in sized and absorbed most of the water. Remove from heat and let sit with the lid on for another 5 minutes before fluffing with a fork.
While the quinoa is cooking, steam the broccoli in a double boiler or blanch it in a pot of boiling water for a minute or two. Once the the broccoli is vibrant green the the tops of the florets are tender, drain and rinse under cold water, set aside.
Remove the kale leaves from the stems and give the leaves a rough chop. Add a drizzle of heat resistant oil to a hot pan, then toss in the kale leaves with a good pinch of salt. Sautée the leaves until just some are starting to get crispy around the edges. Remove from heat.
Toss cooked quinoa, steamed broccoli and crispy kale leaves together in a large bowl. Whisk together grainy mustard, vinegar, olive and black pepper and then pour over the salad. Top with raw almonds and toasty seeds. Serve warm or refrigerate for later.