Kale And Brussels Slaw With Quinoa Recipe

Name: Kale And Brussels Slaw With Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing:; 2 tablespoons chopped shallots; 1/4 cup apple cider vinegar; 2 tablespoons fresh lemon juice; 1 teaspoon maple syrup; 1/2 cup extra virgin olive oil; 1/2 teaspoon sea salt; 1/2 teaspoon fresh ground black pepper; Slaw:; 3/4 cup roughly chopped hazelnuts; 3 tablespoons cane sugar; 1 pinch cayenne pepper; 2 small bunches lacinato (dinosaur) kale, stems removed; 1/2 pound Brussels sprouts; 3/4 cup cooked and cooled quinoa; 2/3 cup pomegranate seeds; 3 green onions, thinly sliced; 2/3 cup shaved Parmesan cheese, plus more for garnish; Reynolds Wrap(R) Aluminum Foil

Servings: persons

Dressing:
2 tablespoons chopped shallots
1/4 cup apple cider vinegar
2 tablespoons fresh lemon juice
1 teaspoon maple syrup
1/2 cup extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
Slaw:
3/4 cup roughly chopped hazelnuts
3 tablespoons cane sugar
1 pinch cayenne pepper
2 small bunches lacinato (dinosaur) kale, stems removed
1/2 pound Brussels sprouts
3/4 cup cooked and cooled quinoa
2/3 cup pomegranate seeds
3 green onions, thinly sliced
2/3 cup shaved Parmesan cheese, plus more for garnish
Reynolds Wrap(R) Aluminum Foil

1
In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.
2
Line a small baking sheet with Reynolds Wrap(R) Aluminum Foil. Set aside.
3
In a non-stick pan over medium heat, combine the hazelnuts, sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts, about 5 minutes; turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil-lined sheet to cool. When the nuts are cool enough to handle, break them up by hand.
4
Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and serve immediately.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Dressing:, 2 tablespoons chopped shallots, 1/4 cup apple cider vinegar, 2 tablespoons fresh lemon juice, and more.

Yes, Kale And Brussels Slaw With Quinoa falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Kale And Brussels Slaw With Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions