Maple-Mustard Kale Salad
with Carrot, Apple and Hemp Hearts
Maple syrup is the ingredient that comes to mind when one talks about Canadian cuisine. This Canada Day, celebrate with our tasty combination of a maple-mustard dressing, hemp hearts and plenty of fresh veggies and fruit.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
113 g
Chou kale, haché
170 g
Quinoa blanc
170 g
Carotte
1 pièce(s)
Pomme Gala
2 cs
Sirop d'érable
1.5 cc
Moutarde de Dijon
(Contient: Moutarde, Sulfites)
3 cs
Vinaigre de cidre de pomme
(Contient: Sulfites)
28 g
Noix de Grenoble, hachées
(Contient: Noix)
25 g
Graines de chanvre
Pas inclus dans votre livraison
Huile*
Ustensiles
Instructions
In a small pot, bring 1 1/3 cups salted water to a boil. Wash and dry all produce. Use hot tap water to wash the kale in a colander, then squeeze out the water. (TIP: Squeezing will also tenderize – or massage – the kale at the same time!)
Cut the apple in half, remove the seeds, then thinly slice. (TIP: A melon baller works great to remove the seeds and core.)
Add the quinoa to the boiling water. Reduce heat to medium-low. Cook, covered, until the quinoa is tender and all the water has been absorbed, 12-15 min.
Heat a large pan over medium heat. Add the walnuts to the dry pan. Cook, stirring often, until golden-brown and toasted, 3-4 min. Set aside on a plate. (TIP: Keep your eye on them so they don't burn!)
Meanwhile, in a large bowl, whisk together the maple syrup, mustard, vinegar and a large drizzle of oil. Reserve half the dressing in another large bowl. Add the kale, carrot and apple into the first bowl. Season with salt and pepper.
Fluff the quinoa with a fork and add to the reserved dressing in the second bowl. Toss together. Divide the kale mixture and quinoa between plates. Sprinkle with walnuts and hemp hearts.
