- 2 cups water
- 1 cup quinoa
- 10 leaves kale, cut into small pieces
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 large garlic clove, minced
- 1 teaspoon fresh cracked black pepper
- 1/2 teaspoon ground sea salt
- 1 cup pecans
- 1 cup currants
- 3/4 cup crumbled feta cheese
- 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.
- Put kale in a large mixing bowl.
- 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.
05/24/2018
recipepes.com
Kale and Quinoa Salad, recipe
PT15M
PT1H
5
455 calories
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