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Juicy tangerines and crunchy almonds accent this easy vegan recipe. It’s gluten-free if you use gluten-free tamari, too!
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Ingredients
For 4 Serving(s)
kale-quinoa-salad-with-tangerines-and-almonds
- 2 c cooked quinoa
- olive oil
- 1 bn lacinato kale
- salt
- 2 tangerines
- 1 T tamari
- 2 T agave
- 1 t grated ginger
- 1 clv garlic
- black pepper
- 1/4 c almonds
Kale Quinoa Salad with Tangerines and Almonds Directions
- Place the cooked quinoa in a large serving bowl and fluff with a fork. Toss with a drizzle of olive oil. Set aside.
- Place the kale ribbons in another bowl and drizzle with olive oil. Sprinkle with salt, then use your hands to massage the salt and oil into the kale, until it becomes tender, just a minute or two.
- In a small bowl, whisk together the juice from half of one of the tangerines with tamari, agave, ginger, and garlic. Pour over the kale, and toss to coat. Add the kale to the bowl of quinoa, and toss until incorporated. Separate the remaining tangerine and a half (not sure how else to say this), then arrange on top of the salad. Sprinkle with freshly ground black pepper and the chopped almonds. Serve immediately.