Include in Print View:

Pork Salad

Pork Salad recipe image
This Japanese salad features C. red quinoa, C. water, C. red kale, removed from ribs and cut julienne, &# 226;ÂÂ2 c. scallions. The flavors come together beautifully. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 583.8
Dietary: Gluten-free, Vegetarian
Description
This Japanese salad features C. red quinoa, C. water, C. red kale, removed from ribs and cut julienne, &# 226;ÂÂ2 c. scallions. The flavors come together beautifully. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 C. red quinoa
  • 4 C. water
  • 2 C. red kale, removed from ribs and cut julienne
  • âÂÂ2 c. scallions, chopped
  • 1 C. broccoli raab stems and ﬠowers, chopped
  • 1 C. frozen edamame, thawed and drained
  • 1 C. dried cherries
  • 1 C. roasted almonds (see recipe on page 13)
  • : PREPARE THE VINAIGRETTE.
  • : PREPARE QUINOA. Bring 4 c. water and 2 c.
Directions
  1. 1
    Memorial Day Quinoa Salad with Ginger Cherry Vinaigrette QUINOA, pronounced âÂÂkeen-wah,â has more protein than any other âÂÂgrainâ and cooks in minutes.
  2. 2
    Cooked quinoa seeds have a slightly nutty fl avor with a texture that is creamy yet a little crunchy.
  3. 3
    Quinoa is considered a complete protein because it contains all eight essential amino acids, so this salad will give any meal a superb boost of nutrients.
  4. 4
    (also several broccoli raab blossoms if available) red quinoa to a
  5. 5
    boil ,
  6. 6
    cover , and turn down the
  7. 7
    heat to low.
  8. 8
    Simmer for 15 minutes, then lift up the cover and stir.
  9. 9
    Quinoa should be fi rm but cooked through.
  10. 10
    The quinoa is done when the grain turns slightly transparent and the curly stringlike germ has separated from the circular part.
  11. 11
    Drain well, and set

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 583.8kcal
% Daily Value *
Total Fat 33.7g52%
Saturated Fat 2.6g13%
Cholesterol 0.0mg0%
Sodium 75.5mg4%
Total Carbohydrate 55.3g19%
Dietary Fiber 17.4g70%
Sugars 3.7g
Protein 24.3g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almonds, boiling, bring, broccoli, cherries, chopped, cut, drained, dried, edamame, frozen, japanese, julienne, kale, owers, page, pork, prepare, quinoa, raab
Read it online: https://www.chefs-mate.com/recipe/pork-salad-15/