Kale and Brussels Slaw with Quinoa recipe
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Ingredients
- 2 tablespoons chopped shallots ¼ cup apple cider vinegar 2 tablespoons fresh lemon juice 1 teaspoon maple syrup ½ cup extra virgin olive oil ½ teaspoon sea salt ½ teaspoon fresh ground black pepper ¾ cup roughly chopped hazelnuts 3 tablespoons cane sugar 1 pinch cayenne pepper 2 small bunches lacinato (dinosaur) kale, stems removed ½ pound Brussels sprouts ¾ cup cooked and cooled quinoa ⅔ cup pomegranate seeds 3 green onions, thinly sliced ⅔ cup shaved Parmesan cheese, plus more for garnish Reynolds Wrap® Aluminum Foil
Nutrition Info
- 415.3 caloriescarbohydrate: 27.1 gcholesterol: 7.8 mgfat: 31.2 gfiber: 5.6 gprotein: 11.1 gsaturatedFat: 4.9 gservingSize: -sodium: 366.6 mgsugar: 7.8 gtransFat: : -unsaturatedFat: : -
Directions Kale and Brussels Slaw with Quinoa
Directions
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In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.
Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
In a non-stick pan over medium heat, combine the hazelnuts, sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts, about 5 minutes, turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil-lined sheet to cool. When the nuts are cool enough to handle, break them up by hand.
Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and serve immediately.