Sesame Kale Salad with Millet and Sprouted Beans

Makes 6 large servings

Inspired by the lovely Scandi Home

--For The Salad--

1/2 cup sesame seeds

1 1/2 cups sprouted bean trio, dry

4 1/2 cups water

1/2 cup millet

1 cup water

1 bunch of kale, de-stemmed and chopped

1/8 tsp. kosher salt

1 large carrot, peeled into ribbons

--For The Dressing--

1/4 cup olive oil

1 Tbsp. sesame oil

2 Tbsp. apple cider vinegar

2 Tbsp. soy sauce

1 tsp. sugar or erythritol

1/4 tsp. ground black pepper

1 green onion, sliced

Preheat the oven to 350 F. Spread the sesame seeds on a baking sheet and when the oven reaches temperature, bake them for about 10 minutes or until just browned and fragrant. Careful not to let them burn.

In a large saucepan bring the dry beans and 4 1/2 cups water to a boil. Then cover, and turn down to a simmer. Allow to cook for about 20-30 minutes. Test the beans for your preferred doneness. Drain, rinse and set aside for later.

In a small saucepan add the millet only and toast over medium heat for a few minutes. Then, add 1 cup of water and bring to a boil. Cover, and turn down to a simmer. Allow to cook for 15 minutes. Turn off heat and allow to sit, covered for about 10 minutes. Fluff with a fork and set aside for later.

Produce On Parade - Sesame Kale Salad with Millet and Sprouted Beans

Add the kale to a large salad bowl and sprinkle it with the salt. Massage the kale for a minute or two. This will make it a little more tender. Add in the carrot ribbons and the sesame seeds and toss to mix.

Combine all the dressing ingredients together in a small bowl or pitcher and whisk well to combine.

Add the cooked beans to the kale and toss well to mix. Then, drizzle in the dressing and add the cooked millet and toss well to combine. Make sure to break up any millet clumps. Break it up, millet!

Serve at room temperature, then refrigerate any leftovers.

[yumprint-recipe id='7']

This Vegetable Quinoa with Maple Lemon Vinaigrette is truly one of Todd and my favorite dishes. It's hearty, healthy and it's the perfect blend of flavors thanks to the sweetness from the maple syrup, the saltiness of the miso paste and the sourness from the lemon juice and the vinegar. I love everything about it and I am so happy to finally share one of my all-time, most beloved dishes!

I really enjoy TruRoots Organic Sprouted Bean Trio, which is a mix of dry, quick-cooking lentils, adzuki, and mung beans. I get mine from Costco, but you could use any bean(s) you like! If however, you have an aversion to beans, then just double the quinoa and it's water and ignore the beans and their respected water.

Vegetable Quinoa with a Maple Lemon Vinaigrette

Inspired by Iowa Girl Eats

Serves 6

-- For the Quinoa and Beans --
2 cups water (for the quinoa)
1 cup dry quinoa
3 cups water (for the beans)
1 cup dry TruRoots Sprouted Bean Trio (or double quinoa)
2 Tbsp. olive oil
4 garlic cloves, minced
3 medium zucchinis, chopped
4 ears of cooked corn , kernels cut off the cob (about 3 cups frozen/fresh)
2 medium tomatoes, chopped
4 green onions, sliced thinly
small handful of fresh basil, chopped finely
-- For the Maple Lemon Vinaigrette --
fresh juice from 1 lemon (about 1/4 cup)
3 Tbsp. maple syrup
2 garlic cloves, minced
1 1/2 tsp. raw apple cider vinegar
1/2 tsp. miso paste
1 tsp. salt
1/2 tsp. ground black pepper

To start, bring the 2 cups of water and 1 cup dry quinoa together to a boil. Make sure to rinse the quinoa first! Once boiling, reduce to a simmer, cover and cook for 15 minutes. When done cooking, fluff with a fork. At the same time bring the 3 cups of water and 1 cup sprouted bean trio together to a boil, then reduce to a simmer, cover and cook 5 minutes. Once the 5 minutes are up, allow to rest, covered for 10 minutes and then drain.

While the quinoa and beans cook, begin by preparing the vegetables. In a large frying pan heat the olive oil, then add the garlic, zucchini and corn. Saute over medium-low heat for about 10 minutes or until the zucchini is tender.

While the zucchini is cooking, whip up the vinaigrette. It's very easy. Simply whisk all the ingredients together in a small bowl! Oh and please, for the love of good food, use fresh lemon juice...from like, a real lemon. Just trust me!

You can't really tell in the photo below but that lemon was just thawed from being in the freezer. That's right! If you've got a lemon that's on it's way but you're not ready to use it, just freeze it. When you need lemon juice, just soak it in a bowl of hot water for 10 minutes and then squeeze away. I wouldn't do it if I needed lemon slices though, but for lemon juice it's perfect!

Once the zucchini mixture is done cooking, turn off the heat and add in the cooked quinoa, cooked beans, tomatoes, basil and green onions. Then add in the vinaigrette and mix well to combine. Serve warm.

It was a rainy day here in Alaska indeed. A perfect day for a warm and wholesome quinoa and bean salad!

Last night for dinner we had my Sweet Potato Mac and "Cheese" and it was sooo good! Rainy day comfort food is the best food.

Vegetable Quinoa with a Maple Lemon Vinaigrette

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 6

This Vegetable Quinoa with Maple Lemon Vinaigrette is hearty, healthy and it's the perfect blend of flavors thanks to the sweetness from the maple syrup, the saltiness of the miso paste and the sourness from the lemon juice and the vinegar.

Ingredients

-- For the Quinoa and Beans --
2 cups water (for the quinoa)
1 cup dry quinoa
3 cups water (for the beans)
1 cup dry TruRoots Sprouted Bean Trio (or double quinoa)
2 Tbsp. olive oil
4 garlic cloves, minced
3 medium zucchinis, chopped
4 ears of cooked corn , kernels cut off the cob (about 3 cups frozen/fresh)
2 medium tomatoes, chopped
4 green onions, sliced thinly
small handful of fresh basil, chopped finely
-- For the Maple Lemon Vinaigrette --
fresh juice from 1 lemon (about 1/4 cup)
3 Tbsp. maple syrup
2 garlic cloves, minced
1 1/2 tsp. raw apple cider vinegar
1/2 tsp. miso paste
1 tsp. salt
1/2 tsp. ground black pepper

Instructions

Bring the 2 cups of water and 1 cup dry quinoa together to a boil. Once boiling, reduce to a simmer, cover and cook for 15 minutes. When done cooking, fluff with a fork. At the same time bring the 3 cups of water and 1 cup sprouted bean trio together to a boil, then reduce to a simmer, cover and cook 5 minutes. Once the 5 minutes are up, allow to rest, covered for 10 minutes and then drain.
In a large frying pan heat the olive oil, then add the garlic, zucchini and corn. Saute over medium-low heat for about 10 minutes or until the zucchini is tender.
While the zucchini is cooking, whip up the vinaigrette. Simply whisk all the ingredients together in a small bowl!
Once the zucchini mixture is done cooking, turn off the heat and add in the cooked quinoa, cooked beans, tomatoes, basil and green onions. Then add in the vinaigrette and mix well to combine.
Serve warm.

Sesame Kale Salad with Millet and Sprouted Beans

Vegetable Quinoa with a Maple Lemon Vinaigrette

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