Another Kale and Quinoa Dish To Rock Your World, Moroccan Style!

Hey there folks,

So I just got back from an intense week at my parent’s house for Thanksgiving. There was a lot of fun family times, movies, dinners…and lucky for me, my sister is a fellow work-out-aholic, so I was able to get in a few runs and cycling classes during my trip. Quite honestly, we didn’t eat too badly. However, my body isn’t used to having ice cream EVERY NIGHT (that pretty much happened) so upon coming home, even though it was late and even though I was tired, I drove my happy exhausted self from the airport straight to Trader Joe’s to buy groceries.

I bought all my usual items I was out of, but then I had a recipe in mind I had been wanting to try…and now was the perfect time to do it. All the ingredients were right at my fingertips and it looked pretty simple.

Only me would come back from a long Thanksgiving, go to Trader Joe’s, go to an evening cycle class and THEN at 8pm, when I am well beyond tired and hungry…STILL put together a recipe like this. It actually took a little longer than I thought, because even after being cooked, the quinoa goes on a foil sheet in the oven to give it a crispy texture for the salad.

This dish is AWESOME….sooooo good. Seriously, I make a lot of quinoa and kale based items, but this is honestly my favorite so far. And also, it makes A LOT. I would say to cut this recipe in half if you are just wanting it for yourself for a few lunches. But if you do make the full recipe, it would be great for a week of eating or to take to a party and impress your health-saavy friends. It goes great with a side of chicken or fish, but it could also be fine on its own, just double up on your serving. Also, the medjool dates and goat cheese makes this dish what it is, but if you are not a cheese eater it is still delicious without the goat cheese.

Please make this and ENJOY!

MOROCCAN ROASTED QUINOA AND KALE SALAD WITH

CARMELIZED ONIONS AND DATES

8 cups kale, shredded

2 large onions, sliced

2/3 cup olive oil, plus 3 extra tbsps

1 tsp. dried mint

1 tsp. tumeric

2 cups of quinoa of choice, cooked

1/2 tsp cumin

1/4 tsp cayenne pepper

2 tbsp. rice vinegar

1 tbsp. raw honey

1 tbsp. tahini

1/2 cup red cabbage, sliced

1 cup pitted Medjool dates, sliced

1 cup goat cheese, crumbled

1/2 cup slivered almonds

salt and pepper, to taste

Preheat oven to 350F.

Place shredded kale in a large serving bowl

In a skillet, combine the two sliced onions with 2 tbsp. olive oil, cook until brown, then add 1/4 tsp mint, 1/4 tsp turmeric and a little salt and pepper. cook for 2 more minutes. Then toss hot onions over kale and set aside.

In a medium bowl, combine the cooked quinoa, 1 tbsp. olive oil, 1/2 tsp of turmeric, 1/2 tsp. salt, 1/4 tsp. cumin and 1/8 tsp of cayenne. Spread this mix over a foil lined pan and bake in the oven for 20 minutes or until the quinoa becomes slightly crispy.

While this is cooking, make the dressing, which is 2/3 cup olive oil, 2 tbsp. rice vinegar, 1 tbsp. honey, 1 tbsp. tahini, 1/4 tbsp. dried mint, 1/4 tbsp. turmeric, 1/4 tsp. cumin, 1/8 tsp. cayenne pepper, salt and black pepper. Set aside.

Then pour the quinoa mix in with the kale and onions. Mix and add the cabbage, dates, goat cheese and almonds. Drizzle with the dressing and toss gently. Serve immediately.