Kale and Brussels Slaw with Quinoa

Kale and Brussels Slaw with Quinoa

Chopped kale and thinly sliced Brussels sprouts are tossed with sweet-spicy hazelnuts, cooked quinoa, and pomegranate seeds in a lemon-maple vinaigrette.

Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
415 Calories

Recipe Instructions

Step 1
In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.
Step 2
Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
Step 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.
Step 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.
Kale and Brussels Slaw with Quinoa

Ingredients

  • 2 tablespoons fresh lemon juice
  • 3 green onions, thinly sliced
  • 1 pinch cayenne pepper
  • ½ cup extra virgin olive oil
  • 2 tablespoons chopped shallots
  • ¼ cup apple cider vinegar
  • ½ teaspoon sea salt
  • 1 teaspoon maple syrup
  • ⅔ cup pomegranate seeds
  • Reynolds Wrap® Aluminum Foil
  • ½ teaspoon fresh ground black pepper
  • ½ pound Brussels sprouts
  • ¾ cup roughly chopped hazelnuts
  • 3 tablespoons cane sugar
  • 2 small bunches lacinato (dinosaur) kale, stems removed
  • ¾ cup cooked and cooled quinoa
  • ⅔ cup shaved Parmesan cheese, plus more for garnish

Categories

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