Kale and Quinoa Salad
sidedinnerdressing/saucelunch

Kale and Quinoa Salad

For Back Pain
Balanced
579 kcal
0 gfat
0 gcarbs
0 gprotein

Nutrition Notes

Balanced *

This recipe is appropriate for a balanced diet. It includes nutrient-rich ingredients like kale, qui... 

For Back Pain *

This recipe is appropriate for someone with back pain. Kale and quinoa are nutritious ingredients th... 

Balanced *

This recipe for a Kale and Quinoa Salad is appropriate for a balanced diet. It includes lean protein... 

* Gluten is an early-stage product and can make mistakes. Verify its outputs.

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!

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