Delicious and nutritious! This salad is sure to please the crowd! And with so many options to mix and match to your tastes, you can't go wrong. You can play with the kale-to-quinoa ratio to make this your own. Use alternative nuts and dried fruit to customize to your own taste buds.
Ingredients
- water: 2 cups
- quinoa: 1 cup
- leaves kale: 10 piece (cut into small pieces)
- olive oil: 3 Tbsp
- lemon juice: 2 Tbsp
- Dijon mustard: 1 tsp
- garlic clove: 1 piece (minced)
- cracked black pepper: 1 tsp (fresh)
- ground sea salt: 0.5 tsp
- pecans: 1 cup
- currants: 1 cup
- crumbled feta cheese: 0.75 cup
Metric Conversion
Stages of cooking
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Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
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Put kale in a large mixing bowl.
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Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.
