Quinoa and Kale Salad

Kale has gotten such a bad rap for years.  The most neglected cabbage cousin until now!  Pair it with the heart-healthy benefits of quinoa and your family will beg for seconds and thirds!  Tasty and healthy in one shot!  This is a beautiful colorful salad whether served in a wooden or china bowls.  Dress it up or keep it casual.

Quinoa and Kale Salad

Course: Side Dish, Main Dish
Cuisine: American

Ingredients

  • 2 bunches curly Kale de-stemmed and finely chopped
  • 1 1/2 cups Quinoa, cooked
  • 1 lentils, cooked (You can use lentils in a drained from a can)
  • 1/2 cup craisins or golden raisins
  • 1/2 cup roasted almonds chopped
  • 1 large bell pepper chopped
  • For dressing
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon honey
  • salt and pepper to taste

Instructions

  • Place Quinoa in a small saucepan with 1 1/2 cups salted water and bring to a simmer. Cook on low for 15-20 minutes, or until tender. Drain excess liquid and transfer Quinoa to plate to cool.
  • In a medium pan, toast your almonds over low heat for 2-3 minutes, or until fragrant.
  • Move them around the pan so they don’t burn. Remove from heat and set aside.
  • After rinsing your kale and removing the stems, roughly chop the leaves and place in a large salad bowl.
  • Add Quinoa, lentils, red pepper, almonds and craisins to Kale. Toss well to combine and season with salt and pepper.

Dressing

  • Combine olive oil, white wine vinegar, and lemon juice and whisk together. Continuing to whisk, slowly drizzle in your honey and season with salt and pepper.
  • Pour dressing over salad, toss well. Garnish with lemon (optional) Enjoy!

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