I love kale, but the rest of my family (particularly my gaggle of relatives who have been visiting this summer) are not quite sure about it. So I’ve been experimenting with new, more subtle ways to introduce my extended family to kale. After all, my weekly farm share boxes are bursting with bunches of it! I’ve found actually that when puréed into a fine confetti, kale becomes surprisingly versatile adding a nutrient-rich punch to just about any dish, including a whole grain salad.
This Green and Yellow Confetti Salad features a warm protein-rich quinoa tossed with sweet summer corn and a handful of kale that has been puréed in a food processor to resemble confetti. A handful of fresh basil and tangy mint add an unexpected twist while fresh parsley adds a vibrant finish. I love this salad on it’s own as a side dish, and while it may be a bit more daring, I’ve found it also tastes delicious incorporated into veggie burgers, and turkey burgers too. My two year old also enjoys this salad folded into a warm quesadilla.
Green And Yellow Confetti Salad
Serving Size: 2 (400 calories per serving)
Ingredients
1/2 cup quinoa, dry
4 ears fresh corn, peeled, kernels removed
few leaves fresh mint, finely chopped
3 sprigs basil, stems removed, finely chopped
1 sprig parsley, roughly chopped
few tablespoons good olive oil
sea salt and pepper
Better-for-you ingredients
Learn more about the better-for-you ingredients in this recipe:
- Quinoa – Quinoa (KEEN-wah) is actually not a grain but a type of seed. It provides a complete protein, making it a popular staple in veggie-focused diets. Quinoa contains ~6 grams of protein per 1/4 cup serving. Health beauties often swap in quinoa for rice in many recipes. Learn more here.
- Kale – Kale is a nutritional superstar and a health beauty favorite in our quest for radiant skin. It is full of antioxidant and anti-inflammatory benefits that help your body to stay vibrant and youthful. Learn more here.
Directions
Bring 1 cup water and quinoa to a boil in a covered pot. Then lower the heat until it is just enough to maintain a simmer. Let simmer for 10-12 minutes. Then turn off the heat, remove pot from burner. Fluff with a fork, cover and let stand for 5 minutes.
Meanwhile toss kale into a food processor and purée until very finely chopped.
In a large skillet sauté corn in a tablespoon of olive oil until just fragrant and tender. Add quinoa, kale and a dash of sea salt and pepper. Sauté for 2-3 minutes more. Remove from heat and transfer to a medium-sized serving bowl. Fold in fresh basil and mint. Garnish with parsley and serve!
Grab More
Not sure what to do with a large bunch of fresh parsley? Give it a try in this Parsley Pesto!
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