Skip to main content

Kale + Quinoa Salad with Tangerines

Gluten-free kale salad with quinoa tangerine and roasted almonds


My Kale Crush


Something has frozen over. Or maybe pigs are flying. I actually, um, like kale. After all my mocking, my nose crinkling, my eye rolling. After tweeting disparagingly about the taste of this dark leafy green (I believe the word I used was swampy). Behold. I am converted. I have seen the light.

The turning point? Lacinato kale (also called Tuscan black kale, or dinosaur kale). The long, slender leaves are delightfully un-swamp like. And unlike many good-for-you greens, there is little bitterness to harsh your mellow. Lacinato (like its curly kale cousin) does benefit from massage- especially in silky extra virgin olive oil.

But then Darling- what doesn't?



beautiful raw lacinato kale aka dinosaur kale


Those of us wrestling with auto-immune issues benefit the most from kale's generosity in the anti-inflammatory realm. Kale is a goddess-send when it comes to nutrition. Extremely gifted with carotenoids and flavonoids, minerals and vitamins, it is anti-inflammatory and anti-oxidant. Translation?

It's a sexy vegan super food.

Eat it daily and it will help calm inflammation and feed you body and soul. In a clean, vibrant, living way dead junk food never can.

You'll *feel* the difference. Trust me.

Naturally gluten-free doesn't get any better than this.







fresh raw Lacinato kale

I like to remove the ribs- which can be challengingly, jaw-numbingly chewy.

Here's how.

After washing the kale leaves and patting them dry, lay them on a cutting board, fold them at the rib, and use a sharp knife to slice the rib off the leaf.

Slice the trimmed leaves crosswise into ribbons.

Toss the kale into a bowl and drizzle with extra virgin olive oil.

Massage the kale with your fingers to soften and tenderize (your winter skin will thank you).

Some folks add sea salt at this point to help break down the kale (this is helpful when using it for salad). If you are roasting the kale for chips- do not salt it. Salt softens the kale and will keep it from getting crispy.



kale massaged with olive oil

Unlike a lot of greens and bunny food, massaged kale doesn't suffer from storage. It keeps quite well, chilled in a bag overnight.


kale salad with quinoa tangerine and roasted almonds



Karina's Kale Salad with Quinoa, Tangerines and Roasted Almonds

Recipe posted February 2012.

New to kale? Try this super easy recipe we made with Tuscan kale and quinoa (another fabulous vegan super food), accented with juicy tangerines and crunchy roasted almonds. Vegan and gluten-free yum.

Ingredients:

2 cups cooked quinoa
Extra virgin olive oil, as needed
1 bunch Lacinato, Tuscan black or dinosaur kale, washed, patted dry
Sea salt, to taste
2 fresh tangerines
1 tablespoon gluten-free low sodium tamari sauce
2 tablespoons raw organic agave or brown rice syrup, to taste
1 teaspoon grated fresh ginger
1 garlic clove, minced
Fresh cracked pepper
1/4 cup roasted almonds


Instructions:

See how to cook quinoa the easy way here. Note: Before cooking, rinse the quinoa thoroughly in a fine sieve.

Fluff the cooked quinoa and drizzle with a little extra virgin olive oil to moisten.

Follow the general directions above (in the post) to prepare the kale (remove the rib, slice into ribbons, massage with extra virgin olive oil and sea salt, to taste).

Peel the tangerines and separate the wedges. Save half a tangerine for the juice.


In a cup, whisk the juice from half a tangerine with the tamari sauce, agave, ginger and garlic. Sprinkle over the kale and toss to distribute.


Add the kale to the quinoa and toss.

Add the remaining tangerine wedges.


Add a grind of black pepper, to taste. Taste test. Adjust seasoning if you need to.

Just before serving add the roasted almonds and toss gently.

Serve immediately at room temperature. (May be chilled ahead of time; add almonds right before serving to keep them crisp.)

Serves 4.


Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 






 photo Print-Recipe.png

 

More kale inspiration from food bloggers:


Kalyn's Kitchen: Raw Kale Salad with Pecorino

Running with Tweezers: Raw Kale Salad with Balsamic and Pomegranate

The Year in Food: Kale and Persimmon Salad with Yogurt Dressing

The Perfect Pantry: Shrimp, Kale and Cannellini Bean Casserole






TRENDING

Karina's New Cottage Style Granola

A tasty new granola recipe for the coming Winter season? Yes! Our latest, easiest, crave worthy homemade granola recipe is a veritable breeze to make. And it's endlessly customizable. Add dried coconut, cashews, nuts, seeds or dried berries to your cereal loving heart's content. Use our favorite spice blend (pumpkin pie), or substitute your own preference. In fact, our combo of pure maple syrup and a touch of brown sugar is so delicious, you may decide, as we often do, to leave the spices out. It's THAT good. All you need is a sturdy sheet pan/cookie sheet.  And an oven, of course.  You know, to bake it in. Your house will smell like a cottage bakery. Cheers--- and please be safe out there! Karina xo

Gluten-Free No-Oats Chocolate Chip Cookies with Quinoa Flakes

Have I got a Faux for you. My last cookie post stirred up a veritable stew of feelings. From oat-loving high fives and boogie till the cows come home oatmeal cookie bliss, to very sad, That's okay, I'll sit this one out in the corner moping. Because oatmeal? It's not for everyone. Apparently, oats can sometimes be unkind to certain sensitive celiac tummies. They are high in fiber. Which messes with some folks.  And others  believe the trouble starts with its globulin or legume-like protein called avenalin. Some think it's the "soluble" fiber factor. Other gluten-free diet centrics believe that the prolemine in oats called avenin triggers a celiac-like response. Or that oats are too often contaminated during the harvesting process. The debate rages on. And I'm no scientist, I'm sorry to tell you, so I'll sit this one out.  But that does not mean, Darling, that I am not motivated to figure out an alternative to oats in such a class

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Easy Gluten-Free Pie Crusts for the Holidays

Feel like baking up something delicious for the coming holiday season? Try these easy gluten-free pie crust recipes. They'll work for all kinds of fillings- from key lime custard to pumpkin, cheesecake to chocolate chiffon. And the nifty part is- they're dairy-free as well as gluten-free. Note: If you love baking with butter and dairy, simply use your preferred dairy choice. Subs are noted. Keep your taste buds happy, folks. Cheers, Karina xo

Gluten-Free Goddess Bread Recipe - dairy-free and rice-free, too

One Delicious Loaf... Man shall not live by bread alone, so the famous saying goes. In other words, we need ideas to feed us, too. We need awareness. Conscious action. An expression and celebration of the spirit. And yet (here's the sticky part, folks) almost every spiritual tradition includes the bread we shall not solely live by, whether it be a hand-torn loaf, a paper thin wafer, a piece of matzoh, a curve of naan, or a sprinkle of cornmeal. Breaking bread and sharing grain is a cherished and beloved symbol for community, celebration and tribal nourishment. From Holy Communion to the Super Bowl gatherings around an elevating principle or a family milestone (from birth to marriage to funerals) include the simple but connecting gesture of sharing food. Because cooking makes us human. And eating illustrates our kinship with the entire animal kingdom. Humans are animals, after all, interlinked and cousined by astonishingly similar DNA and subatomic particles from the

Vegan Pumpkin Pie Praline in Coconut-Pecan Crust

This dairy-free gluten-free recipe is worth the effort. Especially if you are gluten-free AND vegan. Plan to make it a day ahead. Don't let yourself succumb to pumpkin spice burn-out just yet, Babycakes. Because this luscious vegan pumpkin praline pie (with coconut pecan crust!) is worth your renewed optimism. Your regained enthusiasm. Your re-ignited cravings for something autumnal and luxurious. This isn't your ho-hum standard recipe with evaporated milk and a frozen pie crust. This pie is radical. Dairy-free. Gluten-free. Gorgeous. Delicious. Yep. Love, Karina xox

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo