Kale Color Crunch Recipe
Topped w/red quinoa, brown & red rice, black barley, roasted yellow tomatoes, cranberry, walnut, pickled cabbage & fresh avocado.
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Ingredients
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Grains and Seeds
Vegetables and Fruits
Nuts and Dried Fruits
Method
Preparation
- 1
Prepare the Grains
Rinse the red quinoa, brown rice, red rice, and black barley separately under cold water. In a large pot, combine each grain with water according to their cooking instructions. Bring to a boil, then reduce heat and simmer until tender. This may take about 15-20 minutes for quinoa and brown rice, and 30-40 minutes for black barley. Once cooked, fluff with a fork and let cool.
- 2
Roast the Yellow Tomatoes
Preheat the oven to 400°F (200°C). Halve the yellow tomatoes, toss them with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until they are soft and slightly caramelized. Remove from the oven and let cool.
- 3
Prepare the Kale
Wash the kale leaves thoroughly and remove the stems. Chop the leaves into bite-sized pieces. In a large bowl, massage the kale with a drizzle of olive oil and a pinch of salt to soften the leaves.
- 4
Chop the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Cut into slices or cubes, and set aside.
- 5
Prepare the Walnuts and Cranberries
Chop the walnuts coarsely. If desired, toast them in a dry skillet over medium heat for 5-7 minutes until fragrant. Mix the chopped walnuts with the dried cranberries.
Assembly
- 6
Assemble the Salad
In a large serving bowl, layer the massaged kale as the base. Top with the cooked grains (red quinoa, brown rice, red rice, and black barley), roasted yellow tomatoes, walnut and cranberry mixture, and pickled cabbage. Finally, arrange the avocado on top.
- 7
Serve
Drizzle with your favorite dressing if desired, and serve immediately. Enjoy your Kale Color Crunch salad!