Kale and Quinoa Salad

• servings: 3 servings
• active time: 45 minutes
• total time: 1 hour

Ingredients

8 cups (packed) kale leaves (Note 1)

1 tbsp extra virgin olive oil

1/4 tsp each salt and pepper

1 cup quinoa, any colour

2 cups water

Zest of 1 large lemon

2 1/2 tbsp lemon juice

3 tbsp extra virgin olive oil

1 tsp Dijon mustard (or American)

1 garlic clove (, minced)

1 tsp sugar (optional, I add it)

1/2 tsp each salt and pepper

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 - 1/2 cup chopped roasted almonds

100 g/3.5oz crumbled feta

Directions

Marinated Kale:

Scrunch up the kale leaves then slice to about 1cm / 2/5" thickness.

Transfer to large bowl.

Drizzle over oil, scatter with salt and pepper. Use your hands to scrunch the kale leaves for 1 minute (see video). It should shrink to about half the size.

Set aside for 30 minutes. The leaves will soften, making them suitable for eating raw.

Quinoa:

Place quinoa in a fine mesh colander, then rinse under running water for 30 seconds. Drain excess water well. (Or do this in a big bowl)

Place in a saucepan with water. Cover with lid, bring to simmer over medium heat then leave for 12 - 15 minutes until all water is absorbed.

Remove from heat, leave lid on, and rest for 5 - 10 minutes. Fluff with fork then cool (spread on tray and refrigerate to speed up).

Dressing:

Place ingredients in a jar, screw lid on and shake well. Set aside for 10 minutes.

Salad:

Add the quinoa into the bowl with the kale. Add all the dill and coriander/cilantro, half the nuts, feta, and 2/3 of dressing.

Toss well.

Transfer into serving platter or bowls. Drizzle with remaining dressing, garnish with remaining feta and nuts.

See Note 3 for serving suggestions - I've been having this as a meal, just plain.

Nutrition

• Serving Size: 395 g
• Calories: 579 kcal