Kale & Quinoa Salad with Lemon Dressing

• porciones: 6 servings
• tiempo total: 25 minutes

Ingredientes

1 bunch lacinato kale, stemmed and chopped

6 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

2 tablespoons chopped shallot

1 teaspoon honey

½ teaspoon salt

¼ teaspoon ground pepper

2 cups grape or cherry tomatoes, halved

2 cups cooked quinoa

1 English cucumber, thinly sliced

1 medium red bell pepper, sliced

1 medium yellow bell pepper, sliced

1 (15 ounce) can unsalted chickpeas, rinsed

¾ cup feta cheese, crumbled

½ cup sliced almonds, toasted

Instrucciones

Place kale in a large serving bowl. Whisk together oil, lemon juice, shallot, honey, salt and pepper in a small bowl. Pour 2 to 3 tablespoons of the dressing over the kale; lightly massage until slightly wilted, 1 to 2 minutes.

Top the kale with tomatoes, quinoa, cucumber, peppers, chickpeas, feta and almonds. Drizzle with the remaining dressing and toss before serving. Additional reporting by Carrie Myers and Jan Valdez

Notas

One reviewer said dressing was too oily so keep that in mind

Nutrición

• Calorías: 400 kcal
• Grasa Total: 23 g
• Grasa Saturada: 4 g
• Grasa No Saturada: 0 g
• Colesterol: 5 mg
• Sodio: 406 mg
• Carbohidratos Totales: 37 g
• Fibra Dietética: 8 g
• Azúcares Totales: 6 g
• Proteína: 14 g