baked kale salad w/ crispy quinoa

Ingredients

• 1 bunch Kale (stems removed, torn into bite‑size pieces)
• 1 cup Quinoa (rinsed before cooking)
• 3 tablespoons Olive Oil (extra‑virgin, divided)
• 2 tablespoons Honey (raw or pure honey)
• 1 fruit Lime (juiced (about 2 tbsp))
• 1 teaspoon Salt (kosher or sea salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Smoked Paprika (optional, adds depth)
• 1 cup Cannellini Beans (drained and rinsed, optional protein boost)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it fully preheat.

   Time: PT5M

   Temperature: 375°F

2. Prepare Kale

   Wash the kale, dry it thoroughly with a kitchen towel, remove tough stems, and tear the leaves into bite‑size pieces.

   Time: PT5M

3. Season and Bake Kale

   Toss the kale with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on a parchment‑lined baking sheet and bake for 10‑12 minutes, stirring halfway, until the edges are crisp and slightly browned.

   Time: PT12M

   Temperature: 375°F

4. Cook Quinoa

   Rinse 1 cup quinoa under cold water. Combine with 2 cups water in a saucepan, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and fluff with a fork.

   Time: PT20M

5. Make Honey Lime Vinaigrette

   In a small bowl, whisk together 2 tablespoons honey, juice of 1 lime, 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon smoked paprika until emulsified.

   Time: PT3M

6. Assemble Salad

   In a large mixing bowl, combine the baked kale, cooked quinoa, and optional cannellini beans. Drizzle the vinaigrette over the top and toss gently until everything is evenly coated.

   Time: PT5M

7. Serve

   Transfer the salad to serving plates or a bowl. Serve warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

8g

Carbohydrates

30g

Fat

10g

Fiber

5g