Kale and Napa Cabbage Salad with Sumac Pickled Onions
Servings
8
Servings
8
Ingredients
1cupwater
1/2cuptricolor quinoa
3tbspslivered almonds
2tspextra-virgin olive oildivided
1/4tspcrushed red pepper flakes
1/2tspmaple syrup
2garlic clovespeeled and crushed
2shallotsfinely sliced
1/4tspsalt
2tsplemon zest
1/4cuplemon juice
14ozFrench green beans
Instructions
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.
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.
When quinoa is cool, combine with green beans and toasted almonds and pack into parchment packets and store as required (see tip).
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