I can’t bring myself to enjoy salad because I always love hot and cooked food. And it doesn’t matter which season, my food has to be hot!
If you also appreciate hot food like me, or even just want to try something different, you should check out this interesting salad that’s completely baked.
TikTok and professional recipe developer, Justine Doiron, is sharing her baked kale salad with crispy quinoa, and it just screams fall.
Let’s take a look, shall we?
The ingredients you need are:
- 12 stalks kale
- 1 small head of green cabbage
- 3/4 cup uncooked quinoa
- 1 small red onion
- 2 sage sprigs
- 1 rosemary sprig
- 1/4 cup honey
- 2 tbsp water
- 1/4 cup red wine vinegar
- 2 tbsp chili oil of choice
- Olive oil
- Salt & pepper
“There is a reason I do this (baked salad) and why it’s not just a roasted vegetable bowl,” Justine explains.
“So the main reason is, I feel like fall and winter greens are dying to be served warm,” she continues.
I agree!
First, chop up all the veggies, including cabbage, kale, and onion. Then start baking the cabbage first since it takes the longest to get to the right texture.
Before you put the veggies in the oven, remember to drizzle some olive oil, salt, and pepper.
“(The cabbage) takes like a good 20 minutes at 450 degrees Fahrenheit to get to the texture you want it to be,” Justine says.”
Kale only takes five minutes to bake, so you can put it in last. While the veggies are baking, it’s time to make the crispy quinoa as the topping.
“Recently, I learned you can cook quinoa in a rice cooker,” Justine shares. “That’s new.”
The kale and cabbage should come out crispy now, and the cabbage should look a bit golden. “And the veggies are pretty seasoned,” Justine says. “So you can set them aside while you put the quinoa on the same baking sheet.”
Cover the quinoa with chili oil. You can also just put olive oil and red pepper flakes.
Then, crisp the quinoa at 375 degrees Fahrenheit for 20 minutes.
While baking the quinoa, prepare your sauce, where you put honey and water on a pan with rosemary and sage. Then, add a little bit of vinegar and salt.
“If you’re in a rush, you don’t have to do this on a pan,” Justine explains.
Mix the sauce with your red onion. Then you can throw that onto your vegetables!
Now, the quinoa topping should be ready as well. And Justine has a favor to ask.
“If you please, just do this for me,” she says at the end of her video. “Put way too much quinoa on the top.”
@justine_snacks HOT KALE ONLY
