Sautéed in garlic and onions, this warm garlicky kale and quinoa salad is perfect for a National Garlic Day light lunch or as a side dish!
“Kevin did I put enough garlic for you?”
Kevin (my brother):
“No. You can never have too much garlic.”
That is pretty much every conversation that involves food with garlic and my brother – and why on National Garlic Day (TODAY!) I am honoring his garlic loving tastebuds with this warm garlicky kale and quinoa salad recipe that we made for a quick lunch this past Easter weekend as my family got ready to host.
In all honesty, I would have loved to post my mom’s fabulously delicious strawberry topped cheesecake, her awesome roast beef gravy, my Nonna’s pizzelle recipe, my dad’s roast beef, my devilled eggs and mash potatoes AND just the overall spread on our Easter table – but because Easter was later this year it falls right into the mass craziness of exams and final papers for school, not to mention taking photos does require some time and I’m sure no one would have liked being delayed to eat.
There you have it, my excuse for absolutely no Easter recipes this year… I am completely horrible and promise to do better next year!
Now for this yummy warm garlicky kale and quinoa salad.
I LOVE BITTER GREENS, kale, endive, escarole, chicory, rapini, chard… they (in my eyes) are all AWESOME. This isn’t the first time I have said this, and I guess you can call this a take on my kpeas recipe with some added onions and a bit more GARLIC!
Actually, A LOT more garlic! Five cloves to be exact!
I had this as a lunch with a piece of cheese, but I think it would also do just as great as a side dish!
Let me know what you think! If you make it and take a picture, don’t forget to tag it #thebeaderchef !
- ½ cup quinoa
- 4 tbsp. olive oil
- 1 small onion, chopped
- 5 garlic cloves, minced
- 1 head of kale, torn into small pieces
- Salt and pepper
- Cook quinoa according to package instructions. Usually: bring one cup of water to a boil, add quinoa and a pinch of salt, reduce heat and simmer covered for 15 minutes until all the liquid has been absorbed and the quinoa is no longer crunchy.
- As the quinoa cooks, heat oil in a large pan over medium-high heat. Add onions and sauté until translucent, about 5 minutes.
- Add minced garlic and stir until fragrant, about 1 minute.
- Next, reduce heat to medium and add kale and sauté until nicely wilted, about 10-15 minutes.
- Next add quinoa, and stir until well combined. Season with salt and pepper to taste, serve.
Did you make this recipe?
I wanna see your tasty creations!