Kale and Apple Tri-Colored Quinoa is a bowl that’s not only visually stunning with its tricolor palette but also a harmonious blend of flavors and textures. The nutty quinoa, the slight bitterness of the kale, and the sweet, refreshing apple—each element plays its part to create a satisfying and nourishing dish.
Kale and Apple Tri-Colored Quinoa
I originally came up with Kale and Apple Tri-Colored Quinoa when trying to create a dish that our Dear (Family by Choice) Cory. She has a super fun diet that restricts what she can eat. I love her so I wanted to come up with a super flavorful, seasonal, beautiful and satisfying dish that she, and everyone else, would love.
You can see the beautiful colors and freshness in Kale with Apples and Tri-Color Quinoa.
And now for something important
I’ve been delaying writing this post because of what is going on in Israel right now. I’ll post a picture that I put on Instagram that kind of describes what I, and anyone with a heart, has been feeling.
ליבי במזרח – My heart is in Israel
I decided to come back because while the heartbreak is still there, my family (Thank G-d) and my food are the comfort that I can find.
I’m sharing this recipe, and future recipes with you not to take away from current events but to give some solace during these incredibly difficult times.
And now back to our regularly scheduled program…
I had a ton of apples in the house from Rosh Hashanah, and our local Sarah’s Tent sells pre-washed kale. That’s a huge deal. Kale is notoriously buggy and hard to wash, so being able to purchase pre-washed kale leaves (no stems!) is a game changer.I also needed to use certain natural sweeteners like maple syrup and orange juice for citrusy freshness. In my pantry was a bag of beautiful tri-colored quinoa that I had just bought at Trader Joes. 
Making Kale with Apples and Tri-Color Quinoa
I used my Hindy Chopper to chop all the apples so they were evenly diced. It’s a beautiful thing.
Then I sautéed the apples with extra virgin olive oil, maple syrup, then orange juice. Once the apples were soft the kale was added and cooked just enough to soften. Then the rest of the ingredients were added.
The kale is super vibrant. Be careful not to overcook it in order to maintain the gorgeous color and texture.
Here’s the recipe for Kale with Apples and Tri-Color Quinoa
The recipe for Kale with Apples and Tri-Color Quinoa is relatively straight forward with the right tools and ingredients. The first time I made it I used Golden Delicious apples and decided that the beautiful red from Gala or Honey Crisp apples would be even better.While I didn’t add slivered almonds to this recipe (Dear Cory’s allergic) you totally could for a little extra crunch.
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Kale and Apple Tri-Colored Quinoa
- Prep Time: 30 minutes
- Quinoa Cook Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Cooking
- Cuisine: Plant Based
- Diet: Kosher
Description
Kale and Apple Tri-Colored Quinoa is a bowl that’s not only visually stunning with its tricolor palette but also a harmonious blend of flavors and textures. The nutty quinoa, the slight bitterness of the kale, and the sweet, refreshing apple—each element plays its part to create a satisfying and nourishing dish.
Ingredients
For the Quinoa
- 1 cup tri-colored quinoa, raw
- 2 cups water
For Finishing
- 1 tablespoon extra virgin olive oil
- 3 cups diced red apples, Gala or Honey Crisp (around 3 medium)
- 2 tablespoons maple syrup
- 1/4 cup orange juice
- 4 cups fresh kale, stems removed and cut into bite size pieces (around 4 ounces)
- 2 large green onions, sliced (around 2/3 cup)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 cup sweetened dried cranberries
- 1 cup slivered almonds (optional)
Instructions
For the Quinoa
- In a large stock pot with a tight fitting lid, combine the tri-colored quinoa with the water. Cover and bring to a boil.
- Reduce heat to simmer (or the lowest temperature on your burner) and cook for 15 minutes.
- Remove the quinoa from the heat. Uncover and gently fluff with a fork.
- Allow the quinoa to cool completely.
For Finishing
- Heat the olive oil in a large wok or skillet. Add the diced apples and sauté for a two minutes over medium heat, then add the maples syrup. Cook, stirring constantly, for another three minutes until the apples start to soften and caramelize a little.
- Add the orange juice and cook for an additional four to five minutes until the juice is mostly absorbed.
- Off the heat and toss in the kale, stirring for around 30 seconds until the kale is softened. Add the cooled quinoa, then the green onions, salt, black pepper, dried cranberries and slivered almonds (if using).
- Serve warm or cold.
Equipment
Trader Joe’s Organic Tricolor Quinoa
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Prepworks by Progressive Dice and Slice Chopper, 3 Interchangeable Blades
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Ocean Spray Craisins Dried Cranberries
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Buy Now → Notes
I found I didn’t need to rinse the Trader Joe’s tri-color quinoa. It’s very clean. Your own quinoa may need rinsing before cooking to remove the bitter coating.
The quinoa can be prepared a day ahead of time and stored in the refrigerator until ready to use.
Nutrition
- Serving Size:
- Calories: 142
- Sugar: 8.9 g
- Sodium: 242.7 mg
- Fat: 3.3 g
- Saturated Fat: 0.4 g
- Carbohydrates: 25.7 g
- Fiber: 3.2 g
- Protein: 3.8 g
- Cholesterol: 0 mg
Here’s how I made Kale and Apple Tri-Colored Quinoa on Instagram @koshereveryday
View this post on Instagram
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