Enjoy this bright and healthy Kale & Quinoa Power Salad with a zesty Citrus Dressing. It offers the deep satisfaction of tradition with a fresh, sun-reaching flavor.
Author:Mei Sprout
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings
Category:Salad
Method:Tossing and Massaging
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 bunch kale, stems removed, chopped
1/2 cup toasted pecans or walnuts
1/4 cup dried cranberries or chopped dried apricots
1/4 cup crumbled feta or goat cheese (optional)
For the Citrus Dressing:
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/4 cup olive oil
1 teaspoon honey or maple syrup
Salt and pepper to taste
Instructions
Cook the quinoa: Combine rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid absorbs. Fluff with a fork and let cool slightly.
Prepare the kale: Place chopped kale in a large bowl. Pour a small amount of the prepared citrus dressing over the kale. Massage the dressing into the kale leaves for 1-2 minutes until the kale softens slightly.
Whisk the dressing: In a small jar or bowl, combine orange juice, lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper. Slowly whisk in the olive oil until the dressing emulsifies.
Assemble the salad: Add the cooked quinoa, toasted nuts, dried fruit, and cheese (if using) to the bowl with the massaged kale.
Dress and serve: Pour the remaining citrus dressing over the salad. Toss gently to coat all ingredients evenly. Serve immediately or chill for later.
Notes
Massaging the kale helps break down its tough texture, making the salad more pleasant to eat.
Toasting the nuts brings out their flavor; do this in a dry skillet over medium heat until fragrant.
You can substitute spinach or mixed greens for kale if you prefer a milder green.
This salad keeps well in the refrigerator for up to three days.
Nutrition
Serving Size:1/4 of recipe
Calories:Estimate 350-450 (varies with cheese/nuts)