Description
Scale
Ingredients
- 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)
Instructions
- Cook quinoa.
- Slice red or spring onions and add to a small bowl with red wine vinegar. Set aside to lightly pickle.
- 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.
- 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.
- 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.
- 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.
- Spoon relish over the dish, season with black pepper and sea salt to taste.