I am all for warm salads, especially when we have been experiencing a colder and wetter than average winter this year in Los Angeles. No matter where you live and what season it is, I guarantee that after tasting this,, you too will be hooked!
- 12 stalks lacinato kale
- 1 small head of green cabbage
- 3/4 cup uncooked quinoa
- 1 large shallot thinly sliced
- 2 sage sprigs
- 1 rosemary sprig
- 1/4 cup honey
- 2 tbsp water
- 1/4 cup red wine vinegar
- 2 tbsp chili oil (optional…you can use olive oil)
- Olive oil as needed
- Salt & pepper to taste
Preheat the oven to 450° F
Line two bakjing sheets with parchment paper.
Begin cooking the quinoa according to package directions but substitute veggie sauce for water..
Chop the canbbage into strips, and spread onto one of the baking sheets.
Add half the oil to the cabbage and mix through. Add salt and pepper.
Roast in the oven for about 20 minutes.
Repeat with the Kale but add it during the last 5 minutes! Otherwise it will burn.
Once the cabbage and kale are roasted (cabbage will appear golden ion top and kale will be slightly crispy), remove from oven and set aside.
Spread out the cooked quinoa thinly onto a parchment lined baking sheet and add the chili oil (if using) or you may substitute olive oil. Roast in the oven at 375° F for 20 minutes.
Make the Agrodulce Sauce
Thinly slice the red onion and place it in a bowl. Then whisk together the honey and water. Put the pan or small pot on medium heat and add a small splash of oil. Add in the sage leaves and the rosemary sprig. Pour in the honey mixture, it should fizz slightly, and stir until it thickens slightly, about 1 minute. Add a pinch of salt and the vinegar. Stir again and let the mixture simmer slightly for 1-2 minutes. Remove the sage and rosemary and pour this over the red onion. Stir to combine…yum!
Toss the cabbage and kale in a bowl, add all of the quinoa and toss with with add the onion and Agrodulce Sauce. Your taste buds are about to explode!!!