Kale and Quinoa Salad Recipe
Discover the delightful blend of flavors and nutrients with our kale and quinoa salad recipe. This vibrant dish, combining fresh kale and hearty quinoa, is not only delicious but packed with wholesome goodness. With easy preparation and a myriad of health benefits, it’s no wonder this recipe is a favorite for both everyday meals and special occasions.
Growing up, our family gatherings were never complete without a hearty salad gracing the table. This kale and quinoa combination wasn’t just another side dish; it became a talking point for its vibrant colors and satisfying flavors. I remember my grandmother always saying, “A good meal brings people together,” and this salad certainly did that, sparking conversations and creating memories at every bite.
Why You’ll Love This Recipe
This salad stands out for its simplicity and versatility. Not only is it incredibly easy to prepare, but its health benefits are immense. Perfect as a meal prep option, it stays fresh for days and is packed with proteins, making it an excellent choice for a quick lunch or a light dinner. Plus, the fusion of lemon dressing with the earthy tones of quinoa and kale provides a refreshing taste that feels like a gourmet dish.
Ingredients Notes
For the freshest outcome, select kale that is crisp and deep green. If you prefer a milder taste, massaging the kale with a little olive oil helps reduce its bitterness. Quinoa provides a perfect contrasting texture; remember to rinse it first to remove any bitterness. You can swap almond slices for walnuts for a richer flavor. A fresh squeeze of lemon juice and a dash of salt define the salad’s refreshing edge.
Recipe Steps
Step 1
Rinse 1 cup of quinoa under cold water and cook it in 2 cups of water. Bring to a boil, then reduce the heat to simmer until the water is absorbed, usually about 15 minutes. Allow it to cool.
Step 2
While the quinoa is cooking, wash and strip the kale leaves from the stems. Tear the leaves into bite-sized pieces and place them in a large bowl. Drizzle with olive oil and massage the kale for a few minutes until it softens.
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Step 3
Mix the cooled quinoa with the kale. Add thinly sliced red onions, almonds or nut of choice, and cherry tomatoes halved for a burst of color.
Step 4
In a small bowl, whisk together fresh lemon juice, olive oil, salt, and pepper. Adjust the seasonings to taste, then pour over the salad, tossing gently to combine.
Step 5
Let the salad rest for about 10 minutes before serving, allowing the flavors to meld. Top with crumbled feta cheese or avocado for a creamy addition.
Storage Options
This salad keeps well covered in the refrigerator for up to 3 days. If you plan to store leftovers, add dressing and nuts right before serving to keep the ingredients fresh and crunchy. For freezing, store portions without dressing in airtight containers. Defrost in the fridge overnight and add fresh dressing before enjoying.
Variations & Substitutions
For a vegan version, swap out feta for nutritional yeast or your favorite vegan cheese. Enhance the protein content by adding chickpeas or grilled chicken. For different flavor profiles, try adding roasted sweet potatoes or sprinkle pomegranate seeds for a touch of sweetness.
Frequently Asked Questions
Can I use another grain besides quinoa?
Absolutely! Couscous, bulgur, or farro are great alternatives if quinoa is unavailable or if you’re looking for a change in texture.
How can I reduce the bitterness of kale?
To reduce the bitterness, ensure you massage the kale leaves with a bit of olive oil and a pinch of salt. This softens the leaves and significantly enhances their flavor, making them more palatable.
Is this salad suitable for a gluten-free diet?
Yes, this salad is naturally gluten-free when made with quinoa. Just ensure any added toppings or substitutions are also gluten-free to maintain the dish’s dietary integrity.
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Kale and Quinoa Salad Recipe
Ingredients
Main Ingredients
- 1 cup quinoa rinsed
- 2 cups kale chopped
- 1 cup cherry tomatoes halved
- 0.5 cup feta cheese crumbled
- 0.25 cup olive oil
- 1 tablespoon lemon juice freshly squeezed
- 1 clove garlic minced
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Cook the quinoa according to package instructions.
- In a large bowl, combine chopped kale, cherry tomatoes, and cooked quinoa.
- In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Sprinkle feta cheese over the salad before serving.
Notes
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