Kale & Quinoa in Miso / Ginger Dressing Version: 2

Kale & Quinoa in Miso / Ginger Dressing Version: 2

KALE AND QUINOA IN MISO / GINGER DRESSING VERSION: 2

The same ingredients – new dish!

SALAD

  • 75 g. red cabbage
  • 75 g. kale, massaged with half the dressing
  • 1/2 pomegranate
  • 30 g. pine nuts, lightly toasted
  • 100 g. carrot or 1 medium large

DRESSING 

  • 1x1 cm2 ginger
  • 2 Medijoul dates
  • 1 tablespoon miso
  • 1/2 dl. lemon juice
  • 1/2 dl. olive oil
  • 1/2 dl. water
  • Black pepper

 

QUINOA – VEGGIE BURGERS

  • 50 g. quinoa, boiled with salt and a bay leaf
  • 1 red onion
  • 1 cup finely chopped red cabbage
  • 1 cup sun dried tomatoes, soaked 15 minutes
  • 75 g. Massaged kale
  • 1/2 yellow chilli
  • 1 clove of garlic
  • 2 tablespoons gluten free flour
  • Salt
  • 2 tablespoons sesame seeds

Cook the quinoa 1:2 with water, salt and a bay leaf. Leave to cool. Peel the ginger, de-seed the dates and blend all the ingredients for the dressing well. Wash kale, cabbage and carrot. Cut kale and cabbage thinly. Slice the carrot with a peeler into long thin slices and cut the remaining carrot thinly. Massage the dressing into the kale and leave to marinate. Toast the pine nuts gently and clean the seeds out of the pomegranate.                                

Arrange the salad by mixing kale, Carrot and Cabbage. Decorate with pomegranate and pine nuts. 

Wash, peel and chop the onion finely. Wash and de-seed the chilli and finely chop it. Blend with the remaining ingredients for the minced veggies – except the sesame seeds. Blend well. If too watery adjust the consistency with a bit of flour. Shape the minced veggies into six round balls, then press each lightly in the sesame seeds on both sides. Fry gently in oil, about 5 minutes each side. Alternatively oil a silicone baking mold and places portions of the minced veggies in it. Sprinkle with sesames seeds. Bake at 175 degrees for about 15 minutes. 

BONUS INFO

Its good to massage the kale well with the dressing, as it makes it softer. Especially here at the end of the season where it can be extra rough.

It can be discussed wether silicone baking molds are good to use or not. And yes they do contain hormone disrupting substances, to which we claim, that when you oil them well you minimise the absorption into the food. And what is best – or worse... The hormone disrupting substances or the cancer-inducing fried food mutagens when you fry? How do you feel about this? 

 

In either case enjoy your meal out there :-)