Baked Salad with Crispy Quinoa

Serves 1
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Directions

  1. 1Chop the kale into small pieces.
  2. 2Chop the cabbage into thin strips.
  3. 3Spread the cabbage on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  4. 4Line another baking sheet with parchment paper.
  5. 5Spread the kale on the lined baking sheet, drizzle with olive oil, and season with salt and pepper.
  6. 6Bake the cabbage for 20 minutes at 450°F (232°C).
  7. 7Add kale to the oven for the last 5 minutes of cabbage baking time.
  8. 8Measure 1 cup of quinoa.
  9. 9Rinse the quinoa.
  10. 10Add the quinoa and 2 cups of water to a rice cooker.
  11. 11Cook the quinoa in the rice cooker.
  12. 12Set aside the roasted kale and cabbage in a bowl.
  13. 13Spread the cooked quinoa on the same baking sheet where the vegetables were cooked.
  14. 14Cover the quinoa with chili oil (or olive oil and red pepper flakes).
  15. 15Crisp the quinoa at 375°F (190°C) for about 20 minutes.
  16. 16Pour honey and water into a pan.
  17. 17Add sage and rosemary to the pan.
  18. 18Add vinegar and salt to the pan and mix.
  19. 19Mix the Agrodolce with sliced red onions.
  20. 20Add the red onions with Agrodolce to the bowl with cooked vegetables.
  21. 21Mix everything together.
  22. 22Top the salad with crispy quinoa.

Ingredients

  • kale
  • cabbage
  • 1 cup quinoa
  • 2 cups water
  • red onion
  • honey
  • water
  • sage
  • rosemary
  • vinegar
  • salt
  • olive oil
  • red pepper flakes

Equipment

cutting boardknifebaking sheetrice cookerpanmeasuring cupsbowl

Tips

  • You can cook quinoa in a rice cooker.
  • If you're in a rush, you don't have to make Agrodolce in a pan.
  • Put way too much quinoa on top for a full experience.

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