Kale and Quinoa Salad
Total Time
1 hour
Prep Time
45 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(61)
Ingredients
3 servings
- 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 garlic 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
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Preparation
Step 1
Marinated Kale:
Step 2
Scrunch up the kale leaves then slice to about 1cm / 2/5" thickness.
Step 3
Transfer to large bowl.
Step 4
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.
Step 5
Set aside for 30 minutes. The leaves will soften, making them suitable for eating raw.
Step 6
Quinoa:
Step 7
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)
Step 8
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.
Step 9
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).
Step 10
Dressing:
Step 11
Place ingredients in a jar, screw lid on and shake well. Set aside for 10 minutes.
Step 12
Salad:
Step 13
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.
Step 14
Toss well.
Step 15
Transfer into serving platter or bowls. Drizzle with remaining dressing, garnish with remaining feta and nuts.
Step 16
See Note 3 for serving suggestions - I've been having this as a meal, just plain.
Step 17
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