Name: Kale and Quinoa Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 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

Ingredients

8 cups (packed) kale leaves

1 tbsp extra virgin olive oil (for kale)

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 (for dressing)

1 tsp Dijon mustard (or American mustard)

1 garlic clove, minced

1 tsp sugar (optional)

1/2 tsp salt (for dressing)

1/2 tsp pepper (for dressing)

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

Step 1: Scrunch the kale leaves and slice them into about 1 cm (2/5 inch) thick pieces. Place them in a large bowl.

Step 2: Drizzle the kale with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon each of salt and pepper. Use your hands to scrunch and massage the kale for about 1 minute until it reduces to half its size. Set aside for 30 minutes to soften.

Step 3: Rinse the quinoa under running water in a fine mesh colander for 30 seconds, then drain well. Transfer it to a saucepan with 2 cups of water.

Step 4: Cover the saucepan and bring to a simmer over medium heat. Cook for 12 to 15 minutes until all the water is absorbed. Remove from heat, keep the lid on, and let it rest for 5 to 10 minutes. Fluff with a fork and cool completely.

Step 5: Prepare the dressing by combining lemon zest, lemon juice, 3 tablespoons olive oil, Dijon mustard, minced garlic, sugar (if using), and 1/2 teaspoon each salt and pepper in a jar. Screw on the lid and shake well. Let it sit for 10 minutes.

Step 6: In the large bowl with kale, add the cooled quinoa, chopped dill, coriander/cilantro, half of the chopped almonds, crumbled feta, and about two-thirds of the dressing.

Step 7: Toss everything well to combine. Transfer the salad to a serving platter or individual bowls.

Step 8: Drizzle the remaining dressing over the salad and garnish with the remaining feta and almonds. Serve immediately.

Tips & Variations

For a nut-free version, substitute almonds with toasted pumpkin seeds or sunflower seeds.

Add sliced avocado for extra creaminess and healthy fats.

The salad tastes great after resting for an hour, allowing flavors to meld well.

Use a mix of red and white quinoa for added color and texture contrast.

FAQs

Can I use pre-washed kale to save time?

Yes, pre-washed kale works well. Just be sure to thoroughly massage the leaves with oil, salt, and pepper to soften them before assembling the salad.

Is this salad suitable for meal prep?

Absolutely. Store components separately if you want the kale and dressing to stay fresh longer. Assemble just before eating for the best texture and flavor.