Cooked Kale Salad with Quinoa

This Asian-inspired salad with kale, quinoa, and water chestnuts is flavored with sesame, soy, and ginger and served warm.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 284 Calories

Ingredients

• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon seasoned rice vinegar
• 3 tablespoons diced red bell pepper
• 2 tablespoons sweet chili sauce
• 1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
• 3 teaspoons sesame oil, divided
• 2 green onions, trimmed and sliced
• 4 leaves curly kale, chopped
• 1 cup cooked quinoa, or more to taste
• 20 sliced water chestnuts

Recipe Instructions

Step 1

Heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add green onions, chili sauce, garlic, and ginger; saute until garlic is golden, 1 to 2 minutes. Transfer to a plate.

Step 2

Add remaining 2 teaspoons sesame oil to the skillet. Add kale and saute until bright green, softened, and lightly charred, 2 to 3 minutes. Add green onion mixture back to the skillet. Add red bell pepper. Mix in cooked quinoa, water chestnuts, soy sauce, and vinegar and cook until heated through, about 5 minutes.