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Kale and Brussels Slaw with Quinoa

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Kale and Brussels Slaw with Quinoa



Ingredients :

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

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