Cooked Kale Salad with Quinoa
Description
This Asian-inspired salad with kale, quinoa, and water chestnuts is flavored with sesame, soy, and ginger and served warm.
Ingredients
•
3 teaspoons sesame oil, divided
•
2 green onions, trimmed and sliced
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2 tablespoons sweet chili sauce
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3 cloves garlic, minced
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1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
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4 leaves curly kale, chopped
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3 tablespoons diced red bell pepper
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1 cup cooked quinoa, or more to taste
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20 sliced water chestnuts
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1 tablespoon soy sauce
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1 tablespoon seasoned rice vinegar
Directions
1
Heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add green onions, chili sauce, garlic, and ginger; saute until garlic is golden, 1 to 2 minutes. Transfer to a plate.
2
Add remaining 2 teaspoons sesame oil to the skillet. Add kale and saute until bright green, softened, and lightly charred, 2 to 3 minutes. Add green onion mixture back to the skillet. Add red bell pepper. Mix in cooked quinoa, water chestnuts, soy sauce, and vinegar and cook until heated through, about 5 minutes.