Salad: Kale and Quinoa Salad
INGREDIENTS
Servings: 6
water
quinoa
kale, cut into small pieces
olive oil
lemon juice
Dijon mustard
garlic clove, minced
fresh cracked black pepper
ground sea salt
pecans
currants
crumbled feta cheese
DIRECTIONS
- Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
- Put kale in a large mixing bowl.
- Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.
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