Quinoa Kale Carrot Corn Salad with Pecans and Dressing
Ingredients
- 3 cups cooked quinoa
- 2 medium carrots peeled and diced
- 1 Tbs cashew parmesan
- 1 cup of corn cut off the cob
- 1 tsp chilli flakes
- 1 Tbsp maple syrup
- 4 cups kale roughly chopped
- Juice of one lemon
- 2 Tbsp olive oil
- Salt and pepper
- 1/2 cup whole pecan nuts
- 1/2 tsp salt flakes
- 1/4 cup sun-dried apricots chopped
Dressing
- 2 Tbsp Almond butter
- 1 Tbs Lime juice
- 1/2 tsp Cayenne pepper
- 1/2 tsp Cumin
- Pinch Salt
- Water to desired consistency
Preparation
Kale is highly nutritious with vitamins, minerals, and antioxidants; roasting reduces bitterness and potential thyroid impact but may lower some nutrients, and it's safe in moderate amounts.
Preheat the oven to 200C and line a baking tray with parchment paper.
Toss the carrots with 2 tsp olive oil, cashew parmesan, and season with salt and pepper. Toss the corn with 1 tsp olive oil, chilli flakes, 1 tsp maple syrup, and season. Place both on the baking tray and bake for 20 minutes until golden. Remove and set aside.
Toss the kale in a bowl with 1 Tbsp olive oil and juice of one lemon, massage until it starts to darken. Place on the baking tray and bake for 10 minutes until just starting to crisp on the edges. Remove and set aside.
Replace the parchment paper and lay out the pecans on the baking tray. Drizzle with the remaining maple syrup and salt flakes. Bake for 6 to 10 minutes, being careful not to burn.
Blend the dressing ingredients together to achieve desired consistency.
Combine the quinoa, carrots, corn, kale, and apricots in a bowl and toss with the almond dressing. Top with the caramelized pecans and some chilli flakes to serve.
