Author: Carolyn Severin, Hamama Success Team Member Prep Time: 15 minutes Cook Time: 60 minutes Makes: 4-6 servings Add this bright and beautiful salad to your next meal! It’s healthy, delicious and refreshing. It has a craveable crunchy texture from the crispy quinoa, a sweet caramelized flavor from the shallots and stunning color from kale and purple cabbage. Dressed with a creamy hummus dressing and topped off with your favorite homegrown microgreens, this is sure to be your new favorite side salad! Ingredients: 1 bunch dino kale, finely chopped 4-5 cups purple cabbage, finely chopped 1 cup microgreens 1 cup quinoa, prepared according to package directions 2 tbsp olive oil 4 shallots, chopped 2-4 garlic cloves, chopped ½ tbsp maple syrup Creamy Hummus Dressing: ¼ cup olive oil ¼ cup apple cider vinegar 2 tsp maple syrup 2 tbsp hummus 1 garlic cloves, minced ¼ tsp salt and pepper Instructions: Cook the quinoa according to package instructions. While the quinoa is cooking, heat a medium skillet over medium heat and cook the shallots, garlic and maple syrup. Stir occasionally until they have caramelized for about 30-40 minutes. Once done, let cool. Preheat the oven to 375° F. Keep half of the cooked quinoa in the pot to cool and place the other half on a baking sheet lined with parchment paper. Drizzle a bit of olive oil to lightly coat the quinoa and spread out evenly on the sheet. Bake the quinoa for 5-10 minutes or until crispy and brown. Remove from the oven and let cool. Prepare the creamy hummus dressing: Add all the dressing ingredients to a bowl, whisk well and set aside. Assemble the salad: In a large bowl, add the chopped dino kale, cabbage, microgreens, quinoa, crispy quinoa, caramelized shallots and garlic. Drizzle some creamy hummus dressing on top to taste and gently toss. Serve immediately and enjoy!
