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Kale and Quinoa Salad

Kale and Quinoa Salad

A delicious kale and quinoa salad that marinated for optimal flavor. Perfect as a meal or side dish.
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Prep Time 45 minutes
Cook Time 15 minutes
Inactive marinating time 30 minutes
Total Time 1 hour
Course Side
Cuisine Western
Servings 6 people
Calories 579 kcal

Equipment

  • large bowl
  • saucepan
  • fine mesh colander
  • jar

Ingredients
  

Marinated Kale

  • 8 cups kale leaves (packed)
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Quinoa

  • 1 cup quinoa (any colour)
  • 2 cups water

Dressing

  • 1 large lemon zest
  • 2.5 tablespoon lemon juice
  • 3 tablespoon extra virgin olive oil
  • 1 teaspoon Dijon mustard (or American)
  • 1 clove garlic minced
  • 1 teaspoon sugar (optional)
  • ½ teaspoon salt
  • ½ teaspoon pepper

Salad

  • ¼ cup dill leaves roughly chopped
  • ¼ cup coriander/cilantro leaves roughly chopped
  • 1 each red onion quartered and finely sliced (optional)
  • ⅓ - ½ cup chopped roasted almonds
  • 100 g crumbled feta (3.5 oz)

Instructions
 

Marinated Kale

  • Scrunch up the kale leaves then slice to about 1cm / ⅖" thickness.
  • Transfer to large bowl.
  • Drizzle over oil, scatter with salt and pepper. Use your hands to scrunch the kale leaves for 1 minute. It should shrink to about half the size.
  • Set aside for 30 minutes. The leaves will soften, making them suitable for eating raw.

Quinoa

  • Place quinoa in a fine mesh colander, then rinse under running water for 30 seconds. Drain excess water well.
  • Place in a saucepan with water. Cover with lid, bring to simmer over medium heat then leave for 12 - 15 minutes until all water is absorbed.
  • Remove from heat, leave lid on, and rest for 5 - 10 minutes. Fluff with fork then cool.

Dressing

  • Place ingredients in a jar, screw lid on and shake well. Set aside for 10 minutes.

Salad

  • Add the quinoa into the bowl with the kale. Add all the dill and coriander/cilantro, half the nuts, feta, and ⅔ of dressing.
  • Toss well.
  • Transfer into serving platter or bowls. Drizzle with remaining dressing, garnish with remaining feta and nuts.

Notes

Kale can be kept for a few days and tastes even better after marinating. I often enjoy this as a meal.

Nutrition

Serving: 395gCalories: 579kcalCarbohydrates: 53gProtein: 14gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gCholesterol: 20mgSodium: 678mgPotassium: 423mgFiber: 9gSugar: 3gVitamin A: 6000IUVitamin C: 120mgCalcium: 270mgIron: 3mg
Keyword Healthy, kale and quinoa salad, kale salad, salad, superfood, Vegetarian
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