Kale Quinoa Salad
This kale quinoa salad offers a perfect blend of fresh flavors, making it a delicious choice for a side dish or lunch.
Foto: Spend With Pennies
Ingredients
- ⅔ cup quinoa
- 1 ⅓ cups vegetable broth (or water)
- 3 cups chopped kale (lightly packed)
- 1 teaspoon olive oil
- ¼ teaspoon kosher salt
- ½ cup chopped pecans
- ½ cup shredded carrot (or cut into matchsticks)
- ½ cup crumbled feta cheese
- ¼ cup diced red onion
- ¼ cup dried cranberries
- ⅓ cup olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic (minced)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Steps
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Rinse the quinoa in a fine mesh strainer and drain well.
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Place the quinoa in a medium saucepan with vegetable broth or water.
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Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes or until the liquid has been absorbed. Cover and let rest for 5 minutes. Cool completely.
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Once the quinoa has cooled completely, place it in a large bowl.
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In a jar, combine all dressing ingredients and shake well.
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Place the kale in the bottom of a medium bowl. Add olive oil and ¼ teaspoon of kosher salt to the kale. Massage the chopped kale with your hands until the leaves become tender and dark green.
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Add the cooled quinoa, pecans, carrots, feta cheese, red onion, and dried cranberries to the bowl.
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Pour the dressing over the ingredients and toss well to combine.
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Refrigerate the salad for at least 1 hour before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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