Description
Enjoy this quinoa kale salad with homemade lemon vinaigrette for the perfect healthy lunch or quick side dish for dinner.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 4–5 cups finely chopped kale (about one bunch kale), stems removed
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 a red onion, diced
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds (pepitas) or walnuts
- 1 carrot, peeled and diced
- 2–3 tbsp finely chopped parsley, optional
Salad Dressing
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 1/2 tsp lemon zest
- 2 cloves garlic, crushed or grated
- 2 tbsp minced shallot, optional
- 1 tsp Dijon mustard
- salt and pepper
Instructions
- Cook the Quinoa: Rinse the quinoa then add to a medium pot with 1 3/4 cup water and a generous amount of salt (option to cook it in vegetable broth for more flavor). Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes. Remove from the heat and let stand for 5 minutes. remove the lid and fluffy with a fork.
- Massage the Kale: Remove the kale leaves from them stems and finely chop. Add the chopped kale to a large mixing bowl or serving bowl with the olive oil, 1/4 tsp each salt and pepper. Massage well with your hands for 2-3 minutes then let sit for 10-15 minutes.
- Prepare the Dressing: In a small bowl or other container, combine the olive oil, lemon juice, lemon zest and garlic. Season with salt and pepper and whisk to combine.
- Mix Salad: Add the salad ingredients, cooked quinoa and dressing to the bowl with kale. Toss to combine.
- Serve: Serve with a squeeze of fresh lemon juice, drizzle of olive oil, black pepper and crumbled feta cheese, if desired.
Notes
Additions & Variations: 1 can drained and rinsed chickpeas, 1 red bell pepper, diced avocado. Add up to 1 cup mixed fresh herbs like dill, cilantro, basil, chives, mint and parsley.
It’s important to massage the kale well with the oil and salt so don’t skip this step. Kale can be tough and bitter and this will soften the kale and make it much more palatable for eating.
Makes 4 large servings or 6-8 side salads.
Nutrition
- Serving Size: 1/6
- Calories: 281
- Sugar: 7 g
- Sodium: 534 mg
- Fat: 16 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 7 g