Kale Quinoa Salad

Kale Quinoa Salad must sound like the healthiest dish ever. And it might be, but that doesn’t mean it’s skimping out on the flavor! The kale is cooked in vegetable broth to ensure that no bite is bland or boring, allowing the subtle nuttiness to be infused with even more flavor. The kale is tender, the red onion is sharp, the cranberries are tart, and the feta is creamy and tangy. On top is a lemon dressing that brings a touch of acidity and brightness to balance all of these wonderful flavors. Sure, this Kale Quinoa Salad is helpful if you’re watching your waistline, but mostly it’s known for giving your tastebuds a powerful jolt!

Ingredients

For the lemon dressing:

• 1/3 cup olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

For the salad:

• 2/3 cup quinoa, uncooked
• 1 1/3 cups vegetable broth or water
• 3 cups kale, chopped and lightly packed
• 1 teaspoon olive oil
• 1/4 teaspoon kosher salt
• 1/2 cup pecans, chopped
• 1/2 cup carrots, cut into matchsticks or shredded
• 1/2 cup feta cheese
• 1/4 cup red onion, diced
• 1/4 cup dried cranberries

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Directions

Step 1 –In a jar, combine 1/3 cup of the olive oil, the lemon juice, the red wine vinegar, the Dijon mustard, the honey, the garlic, 1/4 teaspoon the salt, and the black pepper. Cover the jar and shake well to combine.

Step 2 –Rinse the quinoa in a fine mesh strainer and drain well.

Step 3 –Place the quinoa in a medium saucepan with the vegetable broth.

Step 4 –Bring the mixture to a boil.

Step 5 –Reduce the heat to medium-low and simmer until the liquid has been absorbed, about 15 minutes.

Step 6 –Cover and let the quinoa rest for 5 minutes.

Step 7 –Allow the quinoa to cool completely.

Step 8 –Place the cooled quinoa in a large bowl.

Step 9 –Place the kale in the bottom of a medium bowl.

Step 10 –Add the remaining olive oil and the remaining salt to the kale and massage until the leaves become tender and dark green.

Step 11 –Add the quinoa, the pecans, the carrots, the feta cheese, the red onion, and the dried cranberries to the bowl.

Step 12 –Pour the dressing over the ingredients and toss well to combine.

Step 13 –Refrigerate the salad for at least 1 hour before serving.

Step 14 –Serve.