Get ready to revolutionize your healthy eating with a mind-blowing salad that's not just a dish, but a culinary adventure! This Kale Quinoa Curry Salad with Roasted Brussels Sprouts is a vibrant, nutrient-packed powerhouse that will tantalize your taste buds and nourish your body. Imagine crispy, caramelized Brussels sprouts, tender quinoa, and fresh kale, all dancing together with a warm, aromatic curry embrace – this isn't just a salad, it's a gourmet experience waiting to happen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- Kale, chopped
- Quinoa, cooked
- Brussel sprouts, halved
- Curry powder
- Olive oil
- Salt
- Pepper
- Lemon juice
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa with water (use a 1:2 quinoa to water ratio). Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Trim the ends of Brussels sprouts and cut them in half. Toss halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Spread them cut-side down on the prepared baking sheet.
- Roast Brussels sprouts in the preheated oven for 20-25 minutes, turning once halfway through, until they are crispy and golden brown.
- While Brussels sprouts are roasting, wash and chop kale, removing tough stems. Massage kale with a bit of olive oil and lemon juice to soften the leaves.
- In a large mixing bowl, combine cooked quinoa, roasted Brussels sprouts, and chopped kale.
- Sprinkle curry powder over the salad, drizzle with additional olive oil and lemon juice. Season with salt and pepper to taste.
- Toss all ingredients together until well combined. Let sit for 5 minutes to allow flavors to meld.
- Serve warm or at room temperature. Optionally, garnish with additional lemon wedges or fresh herbs.
Tips
- Massage your kale thoroughly to break down the tough fibers and enhance its texture. This makes the leaves more tender and helps them absorb flavors better.
- For extra crispy Brussels sprouts, ensure they're completely dry before roasting and spread them cut-side down on the baking sheet.
- Use fresh, high-quality curry powder for the most vibrant flavor. If possible, toast the spices lightly before adding to enhance their aromatic profile.
- Let the salad sit for 5-10 minutes after mixing to allow the flavors to meld and develop a more complex taste.
- For added protein, consider adding roasted chickpeas or tofu cubes to make this salad even more substantial.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 0mg
