At the beginning of this year, a bunch of articles on high profile news sites circulated about the new “dangers of kale”.
Because, apparently, Americans need more reasons not to eat fresh food.
I eat a lot of kale. It makes delicious chips (and that’s a big endorsement coming from me – chips are easily my favourite food and I could eat them every day. I don’t, because I’d be very unhealthy if I did. ).
It’s also a good source of iron, calcium, Vitamins A and C. And it’s low in calories, coming in at about 33 calories per cup.
But, if you’re still concerned about the “dangers” of kale, this article explains what the risks are, who the very specific group of people are that are at risk, and also explains that the risks are low to miniscule.
Any time you’re using kale, it is naturally quite bitter, so it needs to marinate in something to tenderise it. In this Asian inspired salad, let it sit for a half hour or so before eating so that the kale doesn’t taste bitter or chewy.
- 2 cups of cooked quinoa (which equals 1/2 cup of uncooked quinoa)
- 2 cups of kale
- 2 cups of shredded carrot
- 2 cups of shredded beetroot
- 2 tbsps of extra light olive oil
- ½ tbsp of agave ayrup
- 1 tbsp of lime juice (in this instance, fresh is way better)
- ½ tbsp of minced ginger (I used fresh ginger and grated it on the finest setting on my grater. But the tube stuff is fine!)
Optional Toppings: walnuts, toasted pine nuts, cashews, and feta or goat’s cheese for vegetarians and meat eaters.
- Rinse 1/2 cup of quinoa under running water and drain it before cooking.
- Bring 2 cups of water to the boil in a saucepan and add your pre-rinsed quinoa.
- Cook for about 15-20 minutes over medium heat until most of the water has been absorbed. If it starts to stick, add more water and then set aside in a drainer. NB – You can do your carrot, beetroot, and kale while the quinoa is cooking.
- Shred your carrot and your beetroot.
- Rip your kale leaves off their stems, making sure they are in bite-sized portions.
- Toss all of your ingredients together in a large salad bowl.
- Whisk your olive oil, agave, lime juice and ginger together.
- Drizzle your dressing over your salad and let it sit for half an hour. It really does make the difference with the kale!
Whilst this does me for a nice vegan meal – lots of nutrients, with good sources of protein and iron – meat eaters might like it as a side dish with soy glazed salmon. It would also pair nicely with barbecued meats or pan-fried haloumi with lemon.
Prep time: About 20 minutes. Five minutes if you already have cooked quinoa ready to go.
Serves: 2 people as mains, 4-6 people as sides.
You can connect with South Nomad, Jessica, over at Google+.