Description
A fresh, nutritious salad combining zesty kale and quinoa, perfect for a light meal or side dish.
Ingredients
Scale
- 1/4 cup (60ml) extra-virgin olive oil, high quality recommended
- 1 Tbsp (15g) Dijon mustard, smooth texture
- 1 Tbsp (15ml) lemon juice, freshly squeezed
- 1 Tbsp (21g) honey, or maple syrup as a substitute
- 1 clove garlic, minced
- Pinch salt and pepper
- 1 cup (185g) quinoa, rinsed well before cooking
- 4 handfuls (approximately 200g) finely chopped curly kale, stems removed and cut into 1/2 inch pieces
- 1/2 cup (75g) diced red onion
- 1/2 cup (75g) feta cheese, cubed or crumbled
- 1/4 cup (40g) raisins, or dried cranberries as a substitute
Instructions
- Cook Quinoa & Cool: Start by rinsing the quinoa well in a fine mesh strainer. In a pot, add 2 cups (480ml) water and the rinsed quinoa. Bring to a boil, then reduce the heat, cover, and simmer for about 10 minutes or until the water is absorbed and quinoa is fluffy. Once it is done, let it cool for a few minutes.
- Massage the Kale: Grab the kale and massage the leaves for a couple of minutes until they turn darker and feel softer. It should break down a bit in your hands. If the leaves are still tough, continue massaging until they soften significantly.
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, Dijon mustard, lemon juice, honey, minced garlic, salt, and pepper until smooth and well combined. Make sure to blend thoroughly to prevent clumps.
- Toss Everything Together: In a large bowl, add the cooled quinoa, massaged kale, diced red onion, feta cheese, and raisins. Drizzle the dressing over the top and gently toss the salad until all ingredients are coated. Be careful not to overmix to maintain the integrity of the ingredients.
- Serve & Enjoy: Spoon the salad onto plates and serve immediately for the best texture. This salad can be stored, but for optimal freshness, keep the dressing separate until ready to serve to maintain the salad’s crispness.
Notes
- Storage Tips: Store this salad in an airtight container in the fridge for up to 5 days. Keep dressing separate until ready to serve to avoid sogginess.
- Expert Tips: Rinse quinoa well to prevent bitterness and ensure it cooks fluffy. If quinoa turns out mushy, it might not have been rinsed enough. Massage kale thoroughly to soften. If salad gets soggy, dressing should be stored separate.
- Reheating Instructions: This salad is best served cold and does not require reheating.
- Serving Suggestions: Pair with grilled chicken for a hearty meal, serve alongside roasted chickpeas for a protein boost, or top with avocado slices for extra richness.
- Recipe Variations: Add grilled shrimp for a seafood twist, include roasted vegetables for added flavor, or swap honey for maple syrup for a vegan option.
- Ingredient Notes: Look for high-quality extra-virgin olive oil for best results. If you want to swap feta cheese, goat cheese can blend well if whisked into the dressing. If avoiding raisins, dried cranberries can be used instead.
Nutrition
- Calories: 264
- Sugar: 7.4g
- Sodium: 198mg
- Fat: 12.9g
- Saturated Fat: 3.3g
- Unsaturated Fat: 9.6g
- Trans Fat: 0g
- Carbohydrates: 31.6g
- Fiber: 3g
- Protein: 7.3g
- Cholesterol: 11mg