Grilled Baby Kale with Apricot Orange Relish & Fried Garlicky Quinoa

This dish is perfect as a main dish or as a part of a bigger meal. If apricots aren’t in season, use another fruit available. Pomegranates, pears, peaches, quince, and even cranberries could work instead of apricots

Grilled Baby Kale with Apricot Orange Relish & Fried Garlicky Quinoa: perfect Meatless Monday entreé!

Grilled Baby Kale with Apricot Orange Relish & Fried Garlicky Quinoa

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Author Tania Van Pelt


  • 1 bunch baby kale about 4 cups
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon sea salt plus more to taste
  • 4 small red salad or spring onions thinly sliced on the bias
  • 1 tablespoon red wine vinegar
  • 5-6 apricots roughly chopped
  • 2 tablespoons maple syrup
  • 3 tablespoons canola or safflower oil
  • 1 cup cooked quinoa
  • 1 teaspoon garlic finely minced
  • 2 oranges
  • Sea salt and black pepper to taste


  1. Cook quinoa.
  2. Slice red or spring onions and add to a small bowl with red wine vinegar. Set aside to lightly pickle.
  3. Wash and thoroughly dry baby kale, trimming the tough ends and discarding. Rub with 1 tablespoon olive oil and season with salt. Set the grill to medium heat and quickly char each leave, letting them get nice a crispy on the edges, just slightly blackened. Transfer to a serving platter. *If you don't have a grill, roast in oven.
  4. Cut apricots in half lengthwise and remove seeds. Slice again into quarters. Toss with the maple syrup and juice of 1 orange and set under the broiler or in the toaster oven to candy, about 8-10 minutes. Remove from heat, roughly chop and add to the red onion and red wine vinegar.
  5. Add oil to a medium frying pan and set to a medium-high flame. When the oil starts to smoke, add cooked quinoa. Fry quinoa for 8 minutes, add garlic and cook for an additional minute. Remove with a slotted spoon and transfer to paper towel to absorb excess oil.
  6. Squeeze juice of second orange over the greens, and spoon quinoa over top and tuck the crispy grains all around the side of the greens.
  7. Spoon relish over the dish, season with black pepper and sea salt to taste.