Description
A hearty, warm salad featuring roasted kale and cabbage, crispy chili oil-toasted quinoa, and a sweet-herby agrodolce dressing—rich in flavor and texture.
Ingredients
¾ cup uncooked quinoa
1 small red onion, thinly sliced
¼ cup red wine vinegar, plus 1 tablespoon (for marinating onion)
Olive oil or avocado oil, for roasting
Salt and pepper, to taste
12 stalks lacinato kale, stems removed
1 small head green cabbage, cored and sliced
2 tablespoons chili oil
2 sage sprigs
1 rosemary sprig
¼ cup honey
2 tablespoons water
Instructions
- Cook quinoa using a 2:1 water-to-quinoa ratio. While cooking, marinate sliced red onion with 1 tablespoon red wine vinegar.
- Preheat oven to 450 °F (230 °C). Thinly slice kale and cabbage. Spread separately on baking sheets, drizzle with oil, season, and roast cabbage for 20–25 minutes, kale for 5–7 minutes.
- Lower oven to 375 °F (190 °C). Spread cooked quinoa on a baking sheet, drizzle with chili oil, season, and roast for 20 minutes, stirring halfway.
- Whisk honey and water. In a pan, heat olive oil, add sage and rosemary, then stir in honey mixture. Add ¼ cup red wine vinegar and simmer for 1–2 minutes. Remove herbs and pour over marinated onions.
- Toss roasted kale and cabbage with the agrodolce-onion dressing. Top with crispy quinoa and serve warm.
Notes
- Sub maple syrup or agave for vegan version.
- Add nuts or seeds for extra crunch.
- Serve with chickpeas or eggs for protein boost.
- Use harissa or adjust chili oil for spice preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasted
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
