Kale and Quinoa Salad
Inactive marinating time: 30 minutes. Recipe video above.A seriously tasty kale salad that also happens to incorporate quinoa, another superfood! Marinating is the secret to tasty raw kale salads. Keeps for days! Makes 3 as a light meal, or serves 6 - 8 as a side.
Foto: RecipeTin Eats
Ingredients
- 8 cups (packed) kale leaves (Note 1)
- 1 tbsp extra virgin olive oil
- 1/4 tsp each salt and pepper
- 1 cup quinoa, any colour
- 2 cups water
- Zest of 1 large lemon
- 2 1/2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard ((or American))
- 1 g arlic clove (, minced)
- 1 tsp sugar ((optional, I add it))
- 1/2 tsp each salt and pepper
- 1/4 cup dill leaves (, roughly chopped)
- 1/4 cup coriander/cilantro leaves (, roughly chopped)
- 1 red onion (, quartered and finely sliced (optional))
- 1/3 - 1/2 cup chopped roasted almonds
- 100 g /3.5oz crumbled feta
Steps
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Scrunch up the kale leaves then slice to about 1cm / 2/5" thickness.
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Transfer to large bowl.
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Drizzle over oil, scatter with salt and pepper. Use your hands to scrunch the kale leaves for 1 minute (see video). It should shrink to about half the size.
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Set aside for 30 minutes. The leaves will soften, making them suitable for eating raw.
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Place quinoa in a fine mesh colander, then rinse under running water for 30 seconds. Drain excess water well. (Or do this in a big bowl)
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Place in a saucepan with water. Cover with lid, bring to simmer over medium heat then leave for 12 - 15 minutes until all water is absorbed.
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Remove from heat, leave lid on, and rest for 5 - 10 minutes. Fluff with fork then cool (spread on tray and refrigerate to speed up).
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Place ingredients in a jar, screw lid on and shake well. Set aside for 10 minutes.
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Add the quinoa into the bowl with the kale. Add all the dill and coriander/cilantro, half the nuts, feta, and 2/3 of dressing.
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Toss well.
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Transfer into serving platter or bowls. Drizzle with remaining dressing, garnish with remaining feta and nuts.
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See Note 3 for serving suggestions - I've been having this as a meal, just plain.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (12% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 8 cups | - | - | |
| extra virgin olive oil | 1 tbsp | - | - |
| each salt and pepper | 0.25 tsp | Rp 35.000/kg | Rp 44 |
| quinoa | 1 cup | - | - |
| water | 2 cups | - | - |
| Zest of 1 large lemon | 1 l | - | - |
| lemon juice | 1 tbsp | - | - |
| extra virgin olive oil | 3 tbsp | - | - |
| Dijon mustard | 1 tsp | - | - |
| arlic clove | 1 g | - | - |
| sugar | 1 tsp | - | - |
| each salt and pepper | 0.5 tsp | Rp 35.000/kg | Rp 88 |
| dill leaves | 0.25 cup | - | - |
| coriander/cilantro leaves | 0.25 cup | - | - |
| red onion | 1 | - | - |
| - 1/2 cup chopped roasted almonds | 0.3333333333333333 | - | - |
| /3.5oz crumbled feta | 100 g | - | - |
*Estimated market prices, may vary by region
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