This tasty recipe uses superfoods like kale and quinoa with the juicy, bright taste of tangerines. Enjoy it as a filling, flavorful lunch.
Kale Salad with Quinoa, Tangerines and Roasted Almonds
2 cups cooked quinoa
Extra virgin olive oil, as needed
1 bunch Lacinato, Tuscan black or dinosaur kale, washed, patted dry
Sea salt, to taste
2 fresh tangerines
1 tablespoon gluten-free low sodium tamari sauce
2 tablespoons raw organic agave or brown rice syrup, to taste
1 teaspoon grated fresh ginger
1 garlic clove, minced
Fresh cracked pepper
1/4 cup roasted almonds
Fluff the cooked quinoa and drizzle with a little extra virgin olive oil to moisten. Prepare the kale by remove the ribs, slice into ribbons and massage with extra virgin olive oil and sea salt, to taste. Peel the tangerines and separate the wedges. Save half a tangerine for the juice. Whisk the juice from half a tangerine with the tamari sauce, agave, ginger and garlic. Sprinkle over the kale and toss to distribute. Add the kale to the quinoa and toss. Add the remaining tangerine wedges. Add black pepper, to taste. Just before serving, add the roasted almonds and toss gently. Serve immediately at room temperature. (May be chilled ahead of time; add almonds right before serving to keep them crisp.) Serves 4.
Recipe courtesy of glutenfreegoddess.blogspot.com