Brand Ambassador and Nutritional Health Coach, Amy Rembert, shares two seasonal gluten-free vegetable dishes: Garlic Roasted Brussels Sprouts & Kale Salad with Quinoa. No need to wait for a holiday to enjoy these delicious vegan dishes.
Well, we have just completed another successful Thanksgiving feast! There was a lot of preparation, meal planning, and grocery shopping involved, but all of the love that goes into the details makes the whole day a really special family affair.
This year, I decided to contribute two sides to the spread: my annual Garlic Roasted Brussels Sprouts and a new dish… Festive Kale Salad with Quinoa. I was lucky enough to spend the day before Thanksgiving with my mother in her kitchen – boiling, chopping, mixing, fluffing, massaging (yes, I said “massaging”… it helps make the kale tender), and seasoning the quinoa and fresh vegetables.
Both of the recipes were really pretty quick and easy to make. I would highly recommend both! In fact, I think we’ll be making them again for Christmas.
Here are the recipes:
Festive Kale Salad with Quinoa
8 cups finely diced kale
3 tablespoons fresh lemon juice
1-2 tablespoons seasoned rice vinegar
2 tablespoons olive oil
Pinch salt
1-1/2 cups cooked & cooled quinoa (I used a tri-color quinoa)
3 tablespoons chopped macadamia nuts
3 tablespoons dried cranberries
1/2 avocado, diced
Directions:
In a large bowl add kale. Add lemon juice, rice vinegar, olive oil and salt. Massage into the kale and let sit (about 5 minutes) while you gather the other ingredients. Add the quinoa, chopped macadamia nuts, and dried cranberries. Toss to combine. Divide salad between two or three plates. Top with diced avocado. Enjoy!
Garlic Roasted Brussels Sprouts
1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons extra-virgin olive oil
1-2 tablespoons minced garlic (I tend to have a heavy hand with this…LOVE garlic)
1/4 teaspoon ground black pepper
Directions:
Preheat oven to 400°F. Toss Brussels sprouts with oil, garlic, and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes. The leaves that are loose will be especially brown and crispy. Transfer to a bowl and serve.
Bon appetit!