Kale and Quinoa Salad
It is ideal to dress this salad and let it sit at room temperature for about 30 minutes to let the kale wilt a bit and absorb the dressing. Toss again just before serving.
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- Prep time
- 15 min
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- Cook time
- 20 min
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- Servings
- 10 Servings
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- Serving size
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1/2 cup
Ingredients
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quinoa
- 1 cup
- 1 cup
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water
- 1 1/2 cup
- 1 1/2 cup
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white balsamic or white raspberry balsamic vinegar
- 1/4 cup
- 1/4 cup
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garlic (grated or minced)
- 1 clove
- 1 clove
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Dijon Mustard
- 1 tbsp
- 1 tbsp
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honey or 2 packets artificial sweetener
- 1 tbsp
- 1 tbsp
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chopped fresh parsley
- 1 tbsp
- 1 tbsp
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salt
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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Extra Virgin Olive Oil
- 1/4 cup
- 1/4 cup
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fresh kale leaves (chopped)
- 4 cup
- 4 cup
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dried cranberries
- 1/4 cup
- 1/4 cup
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sunflower seeds
- 2 tbsp
- 2 tbsp
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reduced fat feta cheese (crumbled)
- 3 oz
- 85 g
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Directions
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Rinse the dry quinoa in a strainer under cold running water. Combine the rinsed quinoa and water in a medium sauce pan and bring to a boil. Reduce to a simmer and cover. Cook the quinoa for 12-15 minutes until all the liquid is absorbed. Turn off the heat and leave the lid on for 10 minutes to steam. Spread the quinoa on a sheet pan to cool.
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In a large salad bowl, whisk together the vinegar, garlic, mustard, honey, parsley, salt (optional), and pepper. Add the olive oil and whisk until emulsified.
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In the same bowl, toss together the kale, cranberries, sunflower seeds, feta cheese and cooled quinoa until coated with dressing.