Apple, Kale, Quinoa Salad with Spicy Shr

Apple, Kale, Quinoa Salad with Spicy Shrimp and Bacon



½ cup red quinoa

1 cup water

2 slices bacon, diced

2 medium apples, thinly sliced

½ red onion, thinly sliced

1 small bunch kale, rinsed well, stems discarded, and leaves torn into pieces

1 teaspoon grated fresh ginger

1 pound shrimp, peeled and deveined

½ teaspoon paprika

¼ teaspoon cayenne pepper

2 tablespoons olive oil, divided plus additional

1 tablespoon apple juice concentrate

1 tablespoon white balsamic vinegar

¾ teaspoon salt

Freshly ground black pepper



Rinse quinoa under running water if it is not prerinsed. Combine quinoa and water in a small saucepan. Bring to a boil, cover, reduce heat to low and cook 15 minutes.

Cook bacon in a large nonstick skillet until crisp. Remove bacon a reserve. Add enough olive oil to the skillet to equal about 2 tablespoons when combined with bacon grease.

Heat oil over medium heat and add red onion and apple slices. Saute for 3-4 minutes.

Add kale and ginger and cook until kale is wilted, using tongs to turn it every so often so it cooks evenly. I like my kale to still be a little crunchy so I only cook it for a minute or 2. Cook it longer if you want the kale softer.

Stir in quinoa and ¾ teaspoon salt.

Sprinkle shrimp with paprika, cayenne pepper, and salt to taste. In a separate skillet or on a grill pan, heat 1 tablespoon oil and sauté shrimp for 2-3 minutes, turning over halfway through.

In a small bowl, whisk together apple juice concentrate, balsamic vinegar, and 1 tablespoon olive oil. Season with salt and freshly ground black pepper. Pour over quinoa/kale mixture. To serve top with shrimp and bacon crumbles.

Yield: 4 servings