Ingredients
- 2 Cups of fresh sweet cherries, pitted, stemmed and sliced
- Half of a lemon, squeezed
- 4 cups of fresh kale
- 3 tbsp of shelled pistachios
- 3 tbsp of shaved Pecorino Romano cheese, or similar
- 1 tbsp of coconut oil
- 1/2 Cup of Red Quinoa
- 1/2 Cup of Israeli Couscous
- Drizzle of balsamic vinegar to taste
Pan-fried kale gives this unique cherry and grain salad terrific texture and a nutritional boost.
Rate this recipe:
(1 votes, average: 5.00 out of 5)
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(1 votes, average: 5.00 out of 5)Loading...Instructions
- Add the coconut oil to a hot cast iron or skillet pan and toss in the kale. Allow the kale to cook for a moment before adding the lemon juice.
- Stir occasionally and then remove once the kale starts to blacken on the tips and turns a vibrant dark green.
- While the kale is cooking, cook the Couscous and Quinoa according the directions on the packet then allow them to cool to room temperature before blending with the cooked kale.
- Toss in the cherries, nuts and cheese, then drizzle with Balsamic vinegar.
Nutritional Information
Per Serving
- Calories: 317
- Fat Content: 5.9g
- Cholesterol Content: 15mg
- Sodium Content: 175mg
- Carbohydrate Content: 51.7g
- Sugar Content: 13.7g
- Protein Content: 13g
