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Salad chopped kale butternut squash quinoa egg extra-virgin olive oil vinaigrette extra-virgin olive oil soy sauce oelek mayonnaise Dijon mustard freshly ground pepper
Viewed: 26 - Published at: 5 years agoIngredients
- The Salad
- 4 cups chopped kale
- 2 cups cubed butternut squash
- 1 cup (large cup) sprouties (or use chickpeas instead)
- 3 cups cooked quinoa (1,5 cup uncooked)
- 1 egg, per person
- 4 tablespoons extra virgin olive oil
- Vinaigrette
- 1/3 cup extra virgin olive oil
- 4 tablespoons (kikkoman) soy sauce
- 2 teaspoons (full) sambal Oelek
- 2 tablespoons of the best mayonnaise or veggienaise you can find. (preferably without sugar)
- 2 teaspoons Dijon Mustard
- Freshly ground pepper to taste
Method
- Cook the quinoa according to its directions
- Cut out the large and thick stems from your kale, also the smaller tough ones between the leaves.
- Wash it well, and drain.
- Transfer the kale to a mixing bowl, add 2 tbsp of olive oil, and massage well in with your hands.
- Cut a large enough piece off your butternut squash. Get rid of the peel. And cut it into little cubes.
- Stirfry the sprouties in 2 tbsp of olive oil for about 5 minutes on medium heat. Lower the heat when you think they'll burn.
- For the vinaigrette mix in the olive oil, mustard, sambal oelek, soy sauce and pepper. And of course the mayonnaise. Shake or mix it well.
- Add all vegetables and the quinoa to the bowl. Than add the sauce, and whisk together. If neccessary, bring to taste with salt and frehly ground pepper.
- Bake one egg per person, sunny side up, and serve immediately!
