Kale and Quinoa Salad

Serve this warm or cold - it's delicious either way!

Course Main Course, Salad

Cuisine American

Keyword 4th of July, gluten free, Memorial Day, picnic

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 396kcal

Author Marissa Stevens

Ingredients

1 ½ cups quinoa thoroughly rinsed
1 bunch Italian kale sliced crosswise into thin ribbons
large pinch fine sea salt
¼ cup extra virgin olive oil
1 lemon juiced
salt and freshly ground pepper to taste
1 avocado peel and seed removed, cut into bite size pieces
2 ounces feta crumbled
2 ounces slivered almonds
½ teaspoon crushed red pepper optional

Instructions

Heat rinsed quinoa and 3 cups water in a saucepan; bring to boil. Reduce heat to low; cover and simmer 15 minutes. Remove from heat and let stand 5 minutes more.
Meanwhile, place kale ribbons into a large bowl. Sprinkle with a generous pinch of fine sea salt. Massage salt into kale by squeezing it in fistfuls and then rubbing it between your fingers, until it turns a darker shade of green and has a softer texture – just a minute or two.
Fluff quinoa with a fork and add to kale in serving bowl; gently stir to combine. Drizzle olive oil and lemon juice over the top; gently toss to coat. Season to taste with salt and freshly ground black pepper.
Top salad with remaining ingredients and serve. (see recipe note)

Video

Notes

This salad is great warm or cold. To serve it cold, refrigerate kale and quinoa after you've tossed it with olive oil, lemon juice, salt and pepper. Top with remaining ingredients when you're ready to serve.

Nutrition