Kale and Quinoa Salad
Ingredients:
MARINATED KALE:
- 8 cups (packed) kale leaves
- 1 TBSP extra virgin olive oil
- 1/4 tsp each salt & pepper (or to taste)
QUINOA:
- 1 cup quinoa
- 2 cups water
DRESSING:
- Zest of 1 large lemon
- 2 1/2 TBSP lemon juice
- 3 TBSP extra virgin olive oil
- 1 tsp Dijon mustard
- 1 garlic clove , minced
- 1 tsp sugar (optional)
- 1/2 tsp each salt & pepper (or to taste)
SALAD:
- 1/4 cup dill leaves, roughly chopped
- 1/4 cup cilantro, roughly chopped
- 1 red onion, quartered and finely sliced (optional)
- 1/3 – 1/2 cup chopped roasted almonds
- 3.5 oz crumbled feta
Directions:
MARINATED KALE:
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Scrunch up the kale leaves, then roughly chop
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Transfer to large bowl.
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Drizzle olive oil over the kale and sprinkle with salt and pepper. Use your hands to scrunch the kale leaves for about 1 minute. (It should shrink to about half the size.)
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Set aside for 30 minutes. The leaves will soften a bit more.
QUINOA:
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Place quinoa in a fine mesh colander, then rinse under running water for 30 seconds. Drain excess water.
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Place in a saucepan with the 2 cups of water. Cover with lid, bring to simmer over medium heat then leave for 12 – 15 minutes until all water is absorbed.
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Remove from heat, leave lid on, and let rest for 5 – 10 minutes. Fluff with fork then cool (spread on tray and refrigerate to speed this up if needed).
DRESSING:
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Place ingredients in a jar, screw lid on and shake well. Set aside for 10 minutes.
SALAD:
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Add the quinoa into the bowl with the kale. Add all the dill and cilantro, half of the nuts and feta, and 2/3 of dressing.
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Toss well.
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Transfer into serving platter or bowls. Drizzle with remaining dressing, garnish with remaining feta and nuts.
