Guy's crunchy kale and quinoa salad makes a delicious Thanksgiving side dish!Subscribe to #discoveryplus to stream more of #GuysBigBite: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/2ZTlDL0Subscribe to Food Network ▶ http://foodtv.com/YouTubeWe know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Shaved Kale and Root Vegetable SaladRECIPE COURTESY OF GUY FIERILevel: EasyTotal: 35 min (includes resting time)Active: 25 minYield: 4 to 6 servingsIngredientsRed Wine Vinaigrette:1/4 cup red wine vinegar1 tablespoon minced shallot 1 clove garlic, minced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 3/4 cup extra-virgin olive oil 1/4 cup fresh chives, sliced thin Salad:1 cup red quinoa2 teaspoons olive oil 3 cups vegetable stock 1/2 teaspoon kosher salt 1 head lacinato kale (also called Tuscan kale), washed, stemmed and julienned 4 medium carrots, cut in half lengthwise, sliced thin on bias 1 cup radishes, thinly sliced 1 red onion, thinly sliced DirectionsFor the red wine vinaigrette: In a medium mixing bowl, combine the red wine vinegar, shallots, garlic, salt and pepper and whisk together well. Slowly whisk the extra-virgin olive oil into the middle of the vinegar mixture to create an emulsion, incorporating all the oil. Stir in the chives. Cover and refrigerate.For the salad: In a medium saucepan, toast the quinoa in the olive oil over medium-high heat about 1 minute to evaporate the water. Add the vegetable stock and salt and bring to a boil. Immediately reduce to a simmer and cook, covered, until the water is absorbed, about 15 minutes. Remove from the burner and allow to sit covered for 5 minutes. Fluff the quinoa and let cool uncovered; reserve to the side.In a large mixing bowl, combine the kale, carrots, radishes, red onion and cooked red quinoa. Add the red wine vinaigrette and toss well to thoroughly combine. Place the salad on a large serving platter and serve immediately.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#GuyFieri #GuysBigBite #FoodNetwork #ShavedKaleAndRootVegetableSaladGuy Fieri's Shaved Kale and Root Vegetable Salad | Guy's Big Bite | Food Networkhttps://www.youtube.com/watch?v=vJ8J67q1bRA
