Kale and Napa Cabbage Salad with Sumac Pickled Onions
Servings
8
Servings
8
Ingredients
  • 1cup water
  • 1/2cup tricolor quinoa
  • 3tbsp slivered almonds
  • 2tsp extra-virgin olive oildivided
  • 1/4tsp crushed red pepper flakes
  • 1/2tsp maple syrup
  • 2 garlic clovespeeled and crushed
  • 2 shallotsfinely sliced
  • 1/4tsp salt
  • 2tsp lemon zest
  • 1/4cup lemon juice
  • 14oz French green beans
Instructions
  1. In small saucepan, bring water to a boil, add quinoa, reduce heat to medium-low, and simmer uncovered for 10 minutes, or until fully cooked.
  2. Meanwhile, in medium-sized skillet, toast almonds in 1 tsp olive oil for 2 to 3 minutes, until just golden brown. Add red pepper flakes and cook for a minute more. Remove from heat, add maple syrup, stir thoroughly, pour onto plate, and set aside to cool.
  3. In same skillet, add remaining 1 tsp olive oil and sauté garlic and shallots on medium-low heat, until just soft. Add cooked quinoa, stir for a few minutes, and remove from heat. Add salt, lemon zest, and juice to quinoa and allow to cool.
  4. When quinoa is cool, combine with green beans and toasted almonds and pack into parchment packets and store as required (see tip).
  5. When ready to cook, place packets on baking sheet and either cook in preheated 400 F oven for 7 to 10 minutes or place baking sheet on an outdoor grill. Do not allow parchment paper to come in contact with open flame, and be careful when opening packets to avoid the hot steam.
Recipe Notes

Per serving: 171 calories; 6 g protein; 7 g total fat (1 g sat. fat); 24 g total carbohydrates (3 g sugars, 6 g fiber); 162 mg sodium