Kale and Quinoa Salad

Nutrition Notes

Ingredients

• 8 cups (packed) kale leaves (Note 1)
• 1 tbsp extra virgin olive oil
• 1/4 tsp each salt and 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)
• 1 garlic clove (, minced)
• 1 tsp sugar (optional, I add it)
• 1/2 tsp each salt and 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/3.5oz crumbled feta

Preparation

1. 1

   Step 1

   Marinated Kale:
2. 2

   Step 2

   Scrunch up the kale leaves then slice to about 1cm / 2/5" thickness.
3. 3

   Step 3

   Transfer to large bowl.
4. 4

   Step 4

   Drizzle over oil, scatter with salt and pepper. Use your hands to scrunch the kale leaves for 1 minute (see video). It should shrink to about half the size.
5. 5

   Step 5

   Set aside for 30 minutes. The leaves will soften, making them suitable for eating raw.
6. 6

   Step 6

   Quinoa:
7. 7

   Step 7

   Place quinoa in a fine mesh colander, then rinse under running water for 30 seconds. Drain excess water well. (Or do this in a big bowl)
8. 8

   Step 8

   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.
9. 9

   Step 9

   Remove from heat, leave lid on, and rest for 5 - 10 minutes. Fluff with fork then cool (spread on tray and refrigerate to speed up).
10. 10

    Step 10

    Dressing:
11. 11

    Step 11

    Place ingredients in a jar, screw lid on and shake well. Set aside for 10 minutes.
12. 12

    Step 12

    Salad:
13. 13

    Step 13

    Add the quinoa into the bowl with the kale. Add all the dill and coriander/cilantro, half the nuts, feta, and 2/3 of dressing.
14. 14

    Step 14

    Toss well.
15. 15

    Step 15

    Transfer into serving platter or bowls. Drizzle with remaining dressing, garnish with remaining feta and nuts.
16. 16

    Step 16

    See Note 3 for serving suggestions - I've been having this as a meal, just plain.

17. Bon appetit!