Description
A refreshing and nutritious Kale and Quinoa Salad featuring tender marinated kale, fluffy quinoa, and a vibrant lemon-Dijon dressing. This healthy salad is elevated with fresh herbs, crunchy roasted almonds, and creamy feta cheese, making it perfect for a light meal or side dish.
Ingredients
Salad
- 8 cups (packed) kale leaves
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp 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 mustard)
- 1 garlic clove, minced
- 1 tsp sugar (optional)
- 1/2 tsp salt
- 1/2 tsp 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 (3.5 oz) crumbled feta cheese
Instructions
- Prepare the kale: Scrunch up the kale leaves and slice them to about 1 cm (2/5 inch) thickness. Transfer the kale to a large bowl.
- Marinate the kale: Drizzle 1 tablespoon olive oil over the kale, sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper. Using your hands, scrunch the kale leaves vigorously for about 1 minute until the kale shrinks to about half its original size. Set aside for 30 minutes to soften, making it more palatable raw.
- Cook the quinoa: Rinse the quinoa in a fine mesh colander under running water for 30 seconds to remove any bitterness. Drain thoroughly.
- Simmer quinoa: Place the rinsed quinoa in a saucepan with 2 cups of water. Cover with a lid and bring to a simmer over medium heat. Cook for 12-15 minutes until all the water is absorbed.
- Rest quinoa: Remove from heat but keep covered and let it rest for 5-10 minutes. Fluff with a fork and cool by spreading on a tray and refrigerating if desired to speed cooling.
- Make the dressing: Combine lemon zest, lemon juice, 3 tablespoons olive oil, Dijon mustard, minced garlic, sugar (if using), 1/2 teaspoon salt, and 1/2 teaspoon pepper in a jar. Screw the lid on tightly and shake well. Set aside for 10 minutes to meld flavors.
- Assemble the salad: Add the cooled quinoa into the bowl with the marinated kale. Add chopped dill, coriander/cilantro, half the roasted almonds, crumbled feta, and two-thirds of the dressing. Toss well to combine all ingredients evenly.
- Serve: Transfer the salad to a serving platter or individual bowls. Drizzle with the remaining dressing and garnish with the remaining feta and almonds for extra texture and flavor.
Notes
- Massaging the kale softens its tough texture, making it easier to eat raw and more flavorful.
- Rinsing quinoa removes its natural coating, saponin, which can taste bitter.
- This salad can be enjoyed on its own as a light and healthy meal or served as a side dish.
- Optional red onion adds an extra crunch and sharpness if preferred.
- To speed cooling of quinoa, spread it on a tray and refrigerate briefly before mixing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Health-focused