Kale, hazelnut and red rice salad

December 22nd, 2009


I’m busy organising and planning when to bake various homemade christmas presents.  This year it’s going to be Baileys and white chocolate fudge, brownies and biscotti.  Our homemade liqueurs are busy steeping and the apple chutney has been ripening for months.

In between feeling smug about the above, eating lots of roast beef and drinking too much, I’ve been trying to shoehorn something healthy into my mouth to stave off any Christmas colds and generally lift my spirits.  I threw this salad together in minutes, admittedly with pre-cooked rice, but you could use couscous for something equally quick.

Stir-fried kale with plenty of garlic, chopped hazelnuts, quinoa, red rice and an orange zest dressing.  The rich, oily hazelnuts and zesty orange make this the perfect way to eat kale.  We  scoffed it as is for a quick snack, but feel free to pair it with the protein of your choice.


Serves 4

4tbsp olive oil
2 cloves garlic, finely chopped
2 large handfuls kale, stalks removed, finely sliced
200g cooked red rice
100g quinoa, cooked
100g hazelnuts, toasted, chopped
1 red onion, finely chopped
1 orange, zest and juice

  • Heat 2 tablespoons of the oil in your biggest frying pan. Fry the garlic for a minute, then add the kale.
  • Stir-fry for about 5 minutes, or until the kale is tender. Stir in the red rice, quinoa, hazelnuts and red onion and fry for another minute or two.
  • Pour over the orange juice and remaining oil and season well.
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