Description
This vibrant Kale and Quinoa Salad combines nutrient-rich kale marinated to soften its texture, fluffy cooked quinoa, and a zesty lemon-Dijon dressing. Enhanced with fresh dill and coriander, crunchy roasted almonds, and tangy crumbled feta, this salad is both hearty and refreshing, perfect for a nutritious meal or side dish.
Ingredients
Scale
For the Marinated Kale
- 8 cups (packed) kale leaves
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
For the Quinoa
- 1 cup quinoa (any color)
- 2 cups water
For the Dressing
- Zest of 1 large lemon
- 2 1/2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard (or American mustard)
- 1 garlic clove, minced
- 1 tsp sugar (optional)
- 1/2 tsp salt
- 1/2 tsp pepper
For the Salad Assembly
- 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 to 1/2 cup chopped roasted almonds
- 100 g (3.5 oz) crumbled feta cheese
Instructions
- Marinate the Kale: Scrunch the kale leaves then slice them into approximately 1cm (2/5 inch) thick strips. Transfer the kale into a large bowl. Drizzle with 1 tablespoon of extra virgin olive oil and season with 1/4 teaspoon each of salt and pepper. Using your hands, scrunch the kale leaves vigorously for about 1 minute, which will shrink their volume by about half. Set aside for 30 minutes to allow the leaves to soften and become suitable for eating raw.
- Cook the Quinoa: Rinse the quinoa in a fine mesh colander under running water for about 30 seconds to remove any bitterness. Drain well. Place the rinsed quinoa in a saucepan with 2 cups of water. Cover with a lid and bring to a simmer over medium heat. Let it cook for 12 to 15 minutes, or until all the water is absorbed. Remove from heat and leave the lid on to rest for 5 to 10 minutes. Fluff the quinoa with a fork and allow it to cool completely—spreading it on a tray and refrigerating can speed this up.
- Prepare the Dressing: In a jar or small container, combine the lemon zest, lemon juice, 3 tablespoons of extra virgin olive oil, Dijon mustard, minced garlic, sugar (if using), and 1/2 teaspoon each of salt and pepper. Screw the lid on tightly and shake well to emulsify the dressing. Set aside for at least 10 minutes to develop flavors.
- Assemble the Salad: Add the cooled quinoa to the bowl containing the marinated kale. Mix in the chopped dill and coriander/cilantro, half of the roasted almonds, crumbled feta, and about two-thirds of the dressing. Toss the salad thoroughly to ensure everything is evenly coated.
- Serve: Transfer the salad to a serving platter or individual bowls. Drizzle with the remaining dressing and garnish with the remaining feta and chopped almonds. Optional: add the finely sliced red onion for an extra flavor dimension. Enjoy this salad on its own as a satisfying meal or alongside your favorite dishes.
Notes
- Massaging the kale is essential to soften the tough leaves and make them more palatable when raw.
- Rinsing quinoa removes its natural saponins, which can taste bitter.
- This salad can be served as a standalone meal or as a side dish to grilled meats or roasted vegetables.
- You can substitute the almonds with walnuts or pecans for a different flavor and texture.
- Adjust the amount of dressing to taste, adding more lemon juice if you prefer a tangier salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Kale salad, Quinoa salad, Healthy salad, Mediterranean salad, Vegetarian recipe, Lemon dressing
