Quinoa, Kale, and Corn Salad with Caramelized Pecans
Ingredients
- 3 cups cooked quinoa
- 2 medium carrots peeled and diced
- 1 tablespoon cashew parmesan
- 1 cup corn cut off the cob
- 1 teaspoon chili flakes
- 1 tablespoon maple syrup
- 4 cups kale roughly chopped
- Juice of one lemon
- 2 tablespoons olive oil
- Salt and pepper
- 1/2 cup whole pecan nuts
- 1/2 teaspoon salt flakes
- 1/4 cup sun-dried apricots chopped
Dressing
- 2 tablespoons almond butter
- 1 tablespoon lime juice
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- Pinch salt
- Water to desired consistency
Preparation
Preheat the oven to 200°C and line a baking tray with parchment paper.
Toss the carrots to coat in 2 teaspoons olive oil, cashew parmesan and season.
Toss the corn in 1 teaspoon olive oil, chili flakes, 1 teaspoon maple syrup and season.
Place the carrots and corn on the baking tray and bake until golden, about 20 minutes. Remove from the oven and set aside.
Toss the kale in a bowl with 1 tablespoon olive oil, juice of one lemon and massage until the kale starts to darken.
Place the kale 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 the pecans with the remaining maple syrup and salt flakes.
Place the pecans in the oven for 6 to 10 minutes, being careful not to burn them.
Combine the quinoa, carrots, corn, kale and apricots in a bowl and toss with the almond dressing.
Top with the caramelized pecans and some chili flakes to serve.
Dressing
Blend the almond butter, lime juice, cayenne pepper, cumin, salt and water to desired consistency.
Notes
Kale is nutrient-dense with vitamins A, C, K, minerals and antioxidants. Roasting reduces bitterness and is safe in moderate amounts, though it may affect thyroid function due to goitrins.
