Kale Salad with Quinoa, Tangerines & Roasted Almonds

By Frank Caputo, Executive Chef at Cancer Treatment Centers of America in Goodyear, Arizona

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Yields 6 servings


2 c. dry quinoa
4 c. vegetable stock
1/4 c. whole roasted almonds
2 fresh tangerines
1 tbsp. olive oil
10 oz. fresh, chopped kale
1/2 tsp. salt and pepper mix
1 tbsp. tamari sauce
1 tsp. fresh, minced ginger root
1 tbsp. agave nectar


Rinse quinoa, add to pot with stock and bring to a boil. Lower heat and cook for 15 minutes. Turn off heat, cover and let stand for 5 minutes. Fluff, chill and reserve.

Chop almonds and section tangerines. Combine all ingredients, mix salad and serve.