As a young child, I used to feed my Brussels sprouts to our butterfly spaniel when no one was watching – the little chap ate just about everything. I couldn’t get passed the smell of the Brussels sprouts; it reminded me of the overcooked cabbage we were served at school. Nowadays I’m still not a huge fan of cooked cruciferous vegetables, but I love them raw! This Quinoa Kale Salad with Orange Miso Dressing & Teriyaki Cashews will please even the pickiest eater, Brussels sprouts included. —Julie
For the cashews
1 1/2 cups
tamari (gluten free soy sauce)
date paste (or maple syrup, honey...)
For the teriyaki cashews, combine tamari, date paste, chili powder and sea salt in a small mixing bowl, and stir well. Add the cashews and mix well until every cashew is covered with the marinade. Set aside for 15-30 minutes to allow the cashews to soak up the flavors. Place the marinated cashews on top of a Teflex covered dehydrator tray. Dehydrate at 115°F for 12 hours or longer. You can also just roast your cashews in a pan or a regular oven until they are crunchy. This recipe makes more teriyaki cashews than you need for one salad - they make a great snack & delicious pasta topping too!
Using a fine mesh strainer, rinse your quinoa until the water is clear. Drain well. Combine rinsed quinoa, water and a pinch of sea salt in a pot. Turn on to medium heat and bring to a rolling boil. When the quinoa is simmering, cover it and reduce to low heat. Let it cook for another 15-20 minutes until all the water is absorbed. Turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered. After 5 minutes, remove the lid, fluff the quinoa gently with a fork, and let it cool down.
Remove the stems from the kale, arrange the leaves in a flat pile and roll them up tightly. Slice into very thin strips and put into a large mixing bowl. By finally slicing your kale, it will be easier to digest, and you'll be able to absorb the nutrients more effectively too.
Trim off the ends of the Brussels sprouts and remove the outer leaves. Cut the Brussels sprouts in half and mince. Finely chop the green onion. Add both to the mixing bowl, together with the mashed avocado, lemon juice and sea salt.
Use your hands to mix everything together and ‘massage’ the kale salad by gently squeezing it between your fingers.
Add pomegranate seeds, chilled quinoa, teriyaki cashews and sprouts of your choice.
Make your dressing by combining orange juice, Dijon mustard, miso, sesame oil, date paste, orange zest, sea salt and chili powder in a small blender or food processor. Blend until smooth. Serve on top of the salad and enjoy immediately. Bon appétit!