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Kale And Brussels Slaw With Quinoa

The calamari had good flavor but was slightly soggy.

Recipe Summary Kale And Brussels Slaw With Quinoa

This healthy, hearty slaw from Sara Forte of A Sprouted Kitchen is a delicious addition to your holiday menu.

Ingredients | Bigalora Menu Rochester

2 tablespoons chopped shallots

¼ cup apple cider vinegar

2 tablespoons fresh lemon juice

1 teaspoon maple syrup

½ cup extra virgin olive oil

½ teaspoon sea salt

½ teaspoon fresh ground black pepper

¾ cup roughly chopped hazelnuts

3 tablespoons cane sugar

1 pinch cayenne pepper

2 small bunches lacinato (dinosaur) kale, stems removed

½ pound Brussels sprouts

¾ cup cooked and cooled quinoa

⅔ cup pomegranate seeds

3 green onions, thinly sliced

⅔ cup shaved Parmesan cheese, plus more for garnish

Reynolds Wrap® Aluminum Foil

Directions

In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.

Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.

In a non-stick pan over medium heat, combine the hazelnuts, sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts, about 5 minutes; turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil-lined sheet to cool. When the nuts are cool enough to handle, break them up by hand.

Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and serve immediately.

For nuts that easily go from pan to plate, line your baking sheets with Reynolds Wrap® Aluminum Foil.

Info | Bigalora Menu Rochester

prep: 20 mins cook: 10 mins total: 30 mins Servings: 6 Yield: 6 servings

TAG : Kale And Brussels Slaw With Quinoa

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Bigalora Menu Rochester : The meeting house is a neighborhood restaurant focusing on seasonal, imaginative american cuisine paired with personality driven service and sincere hospitality.