kale quinoa and chestnut salad
Date: Dec 3, 2022
2 teaspoons sesame oil, divided
2 green onions, trimmed and sliced
1 tablespoons sweet chili sauce
3 cloves garlic, minced
1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
3 leaves curly kale, chopped
2 tablespoons diced red bell pepper
1 cup cooked quinoa, or more to taste
10 sliced water chestnuts
2 tsp organically brewed soy sauce
Heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add green onions, chili sauce, garlic, and ginger; saute until garlic is golden, 1 to 2 minutes. Transfer to a plate.
Add remaining 1 teaspoons sesame oil to the skillet. Add kale and saute until bright green, softened, and lightly charred, 2 to 3 minutes. Add green onion mixture back to the skillet. Add red bell pepper. Mix in cooked quinoa, water chestnuts, soy sauce and cook until heated through, about 5 minutes.