Warm Kale and Quinoa Salad with Roasted Mushrooms
Swap your cold greens for this warm, hearty kale salad with quinoa, umami-packed roasted mushrooms and tangy garlic-soy dressing. This is a salad you'll want to eat on even the coldest days!
Servings: 2
Calories: 463kcal
Ingredients
Salad
- 1 bunch lactinato kale ribs and stems removed, leaves roughly chopped
- 1 c warm cooked quinoa
- 2 tbsp olive oil
- 8 oz mushrooms: button or shiitake sliced in half
- 1 large shallot thinly sliced
- 2 whole scallions thinly sliced
- salt and freshly cracked black pepper
Garlic-Soy Dressing
- 1 clove garlic grated
- 2 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 1/2 c neutral oil avocado or sunflower
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
Instructions
Salad:
- Heat a saute, or cast iron pan over medium-high heat. Pour the oil into the pan then add the mushrooms and shallot. Sauté until golden brown and caramelized, about 5-7 minutes. Turn off the heat, season with salt and pepper. Set the mushrooms aside while you assemble the rest of the salad. If your quinoa is cold add it to the pan to warm it up.
- In a large bowl toss the kale with enough dressing to coat. Use your hands to massage the dressing onto the kale leaves. Next, add in the mushrooms, shallot, warm quinoa, scallions and another drizzle of dressing, toss until all of the ingredients are evenly combined. Divide between bowls, top with freshly cracked black pepper and toasted sesame seeds.
Garlic-Soy Dressing:
- Place all ingredients in a jar and shake well until emulsified.
Notes
Ingredient Notes and Substitutions:
2. Fill a small pot with 1 cup quinoa and 2 cups water, 1/2 tsp of salt and a glug of olive oil. Bring to a boil. Cover, reduce heat to low and simmer for 10 minutes. Turn off the heat and let the quinoa steam in the pot for an additional 10 minutes. Remove the lid and fluff with a fork.
Make Ahead: This dressing can be made up to a week in advance. Store in the refrigerator in a jar or other container with a tight lid so that it’s easy to shake it up again when you need it. The quinoa can be made 2-3 days in advances as well.
- Kale: I prefer Tuscan aka "Lacinato" kale for salads but you could also use curly or purple kale.
- Mushrooms: buttons, shiitakes, maitakes or even portobellos would all be great!
- Quinoa: both white or red quinoa will work. You could also use other grains like wild rice, farro or barley.
- Rice Vinegar: any neutral-flavored vinegar will work: red wine, champagne or apple cider
- Soy Sauce: tamari or coconut aminos can be substituted
1. Rinse the quinoa under cold water until the water runs clear.
Nutrition
Calories: 463kcal | Carbohydrates: 21g | Protein: 13g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Sodium: 1068mg | Potassium: 1162mg | Fiber: 2g | Sugar: 4g | Vitamin A: 13607IU | Vitamin C: 168mg | Calcium: 266mg | Iron: 4mg