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.
-
- Prep time
- 15 min
-
- Cook time
- 20 min
-
- Servings
- 10 Servings
-
- Serving size
-
1/2 cup
Ingredients
-
quinoa
- 1 cup
- 1 cup
-
-
water
- 1 1/2 cup
- 1 1/2 cup
-
-
white balsamic or white raspberry balsamic vinegar
- 1/4 cup
- 1/4 cup
-
-
garlic (grated or minced)
- 1 clove
- 1 clove
-
-
Dijon Mustard
- 1 tbsp
- 1 tbsp
-
-
honey or 2 packets artificial sweetener
- 1 tbsp
- 1 tbsp
-
-
chopped fresh parsley
- 1 tbsp
- 1 tbsp
-
-
salt
- 1/2 tsp
- 1/2 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
-
Extra Virgin Olive Oil
- 1/4 cup
- 1/4 cup
-
-
fresh kale leaves (chopped)
- 4 cup
- 4 cup
-
-
dried cranberries
- 1/4 cup
- 1/4 cup
-
-
sunflower seeds
- 2 tbsp
- 2 tbsp
-
-
reduced fat feta cheese (crumbled)
- 3 oz
- 85 g
-
Directions
-
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.
-
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.
-
In the same bowl, toss together the kale, cranberries, sunflower seeds, feta cheese and cooled quinoa until coated with dressing.