Thursday, February 16, 2012

OMG! Kale Salad with Quinoa, Tangerines and Roasted Almonds is DELICIOUS!

You know I'm always on the look out for delicious and fun Real Food ideas for our 100 day journey!  I saw this one on The Gluten Free Goddess's site and had to share it with you.  The photo was so beautiful that I had to investigate . . . 

This recipe meets my OMG All-Star criteria.  By combining quinoa, a complete vegetarian protein source, tangerines which are loaded with Vitamin C, bioflavanoids and bright flavors, crunchy almonds which are loaded with minerals and healthy fats, plus my favorite winter veggie - kale, which is the star of nutrient dense greens!!!!  How could this salad be any better????  With blood thinning garlic, heart healthy olive oil and circulation increasing ginger - that's how!!!!

All I can say is WOW and thanks Gluten Free Goddess!

If you are going completely grain free, you can use grated cauliflower "rice" instead of quinoa. 

Kale Salad with Quinoa, Tangerines and Roasted Almonds

New to kale? Try this super easy recipe we made with Tuscan kale and quinoa (another fabulous vegan super food), accented with juicy tangerines and crunchy roasted almonds. 


2 cups cooked quinoa
Extra virgin olive oil, as needed 
1 bunch Lacinato, Tuscan black or dinosaur kale, washed, patted dry
Sea salt, to taste
2 fresh tangerines
1 tablespoon gluten-free low sodium tamari sauce
2 tablespoons raw organic agave or brown rice syrup, to taste
1 teaspoon grated fresh ginger
1 garlic clove, minced 
Fresh cracked pepper
1/4 cup roasted almonds


See how to cook quinoa the easy way here.

Fluff the cooked quinoa and drizzle with a little extra virgin olive oil to moisten.

Follow the general directions above (in the post) to prepare the kale (remove the rib, slice into ribbons, massage with extra virgin olive oil and sea salt, to taste).

Peel the tangerines and separate the wedges. Save half a tangerine for the juice. 

In a cup, whisk the juice from half a tangerine with the tamari sauce, agave, ginger and garlic. Sprinkle over the kale and toss to distribute. 

Add the kale to the quinoa and toss.

Add the remaining tangerine wedges.

Add a grind of black pepper, to taste. Taste test. Adjust seasoning if you need to.

Just before serving add the roasted almonds and toss gently.

Serve immediately at room temperature. (May be chilled ahead of time; add almonds right before serving to keep them crisp.)

Serves 4.

Read more:

If you have discovered any blog sites or recipes that would help us on our 100 Days of Fun with Real Food, be sure to pass them along!

Thank you Gluten Free Goddess!

For more ideas, recipes and info click here to purchase my cookbook OMG! That's Allergy Free?  and use the coupon code SHN15 for a 15% discount!

Dr. P


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