Hey hey, friends! I hope you’ve all had an amazing week so far. We’re kicking off this beautiful winter Wednesday (I think it’s technically still fall, but it definitely feels like winter in Oklahoma) with a delicious and warm Kale Quinoa Curry Salad w/ Roasted Brussel Sprouts!
Guys, get your Kale while you STILL CAN! It’s going out of season next month, so this is the tiiiiiiiime. I mean, it’ll still be around, but not with it’s fresh, crispy, in-season vibrance. And don’t worry, we have plenty of kale recipes on here to use it up (Skillet Sweet Potato & Kale Hash, Turmeric Pineapple & Kiwi Kale Smoothie, and Vegan Winter Spiced Chickpea Power Bowl)!
The kale I used in this recipe (not sure what type it is, exactly? Any kale experts on here?) is the type that Cody and I used to grow when we had a garden in our backyard. We love our apartment now, but definitely missing those “house” days and hoping to have a backyard once again in the future! Oh and by Cody and I, I mean that Cody actually did all of the work and I basically picked the produce. If that, because I’m terrified of bugs. Good job Cody. You get all the cred for your mad gardening skills 😉
Alright, now let’s get down to business. Err, I mean, delicious salad business, of course. Gone are the days of boring salad, y’all! This Kale Quinoa Curry Salad is warm, savory, crispy, and heavenly. The curry taste is actually more like a hint, balancing beautifully with the fresh-out-of-the-oven roasted brussel sprouts. All things delicious!
Try this Kale Quinoa Curry Salad w/ Roasted Brussel Sprouts drizzled with Vegan Turmeric Ginger Dressing!
For the curry quinoa, I simply sprinkled some of this delicious curry powder over the quinoa once it was done cooking. I actually love adding curry powder to everything. It’s a crazy obsession, I know! In the best way ever, though. 🙂 I’ll try to control myself (or not).
Kale Quinoa Curry Salad w/ Roasted Brussel Sprouts
- 2 cups brussel sprouts (whole)
- 1 Tbsp coconut oil
- 1/2 cup dry quinoa
- 1 Tbsp curry powder
- 3 mini red peppers
- 1 cup chopped kale
- Preheat oven to 375 degrees.
- Cut the brussel sprouts into halves and spread out over baking sheet. Drizzle or brush the coconut oil over each one. Bake about 20 minutes, or until soft.
- While the brussel sprouts are roasting, cook the quinoa according to directions. When it's nearly done cooking, add in the curry powder and mix.
- Slice or chop the mini red peppers and kale.
- Top the kale and peppers with the cooked quinoa and brussel sprouts. Serve and enjoy!
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