Discover the delightful crunch of our Kale and Quinoa Salad, a perfect balance of texture and flavor. Packed with nutrients, this dish is a fantastic option for meal prep or a refreshing side at your next gathering.
The star of this salad is the tangy citrus vinaigrette, made with fresh citrus juice that brings brightness to the hearty kale and protein-rich quinoa. Each bite offers a satisfying crunch, making it not only healthy but also irresistibly delicious.
Ingredients
INGREDIENTS
- 1 bunch kale, stems removed and leaves chopped
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/3 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 1/4 cup olive oil
- 1/4 cup fresh orange juice
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chopped kale, cooked quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and walnuts.
- In a separate small bowl, whisk together the olive oil, orange juice, lemon juice, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to combine, ensuring all the ingredients are well coated.
- Let the salad sit for about 5 minutes to allow the flavors to meld and the kale to soften slightly.
- Serve immediately, or refrigerate for up to 3 days, adding more dressing if needed before serving.
Notes
For a vegan option, omit the feta cheese or substitute with a plant-based cheese.
For added flavor, experiment with different nuts or seeds such as sunflower seeds or sliced almonds. If you prefer a sweeter vinaigrette, add a touch of honey or maple syrup to the dressing.
Make sure to massage the kale for a couple of minutes to soften it and help it absorb the vinaigrette. Store any leftovers in an airtight container in the fridge for up to 3 days. To keep the salad crisp, dress it just before serving.
