Kale & Quinoa Salad with Lemon Dressing
Here’s a fresh and nutritious salad that’s light yet satisfying and packed with flavour. It combines the earthy goodness of nutrient-rich kale and protein-packed quinoa, brought together with a zesty lemon dressing. It’s a perfect choice for lunch, as a side dish, or even as the main event for dinner. A bonus is that you can make it in advance and it will keep for up to 3 days!
Ingredients
8 cups packed kale leaves, washed and stems removed
1 cup cooked quinoa (any variety)
1 tablespoon olive oil
¼ teaspoon salt
Optional add-ons:
½ cup finely chopped red onion
½ cup crumbled feta cheese (skip if vegan)
1 can chickpeas, rinsed and drained
¼ cup crumbled walnuts or sliced almonds
¼ cup dried cranberries
Dressing:
2 lemons, juiced
4 tablespoons extra virgin olive oil
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and pepper to taste
Directions
Prepare quinoa according to instructions and set aside until cool.
Slice or tear kale into bite sized pieces and place in a large salad bowl. Using your hands, massage 1 tablespoon olive oil and ¼ teaspoon salt into the leaves until reduced in size and tender (about 1 minute).
Prepare dressing by whisking together all ingredients.
Combine kale with any desired toppings, add quinoa, then drizzle with dressing and toss together.
You can eat it right away or chill before serving. Salad keeps for up to 3 days in the fridge.
