I recently made this beautiful salad for Easter and it didn't disappoint! This is a great healthy side option to take to any party! The lemon dressing adds a fresh burst of freshness to this dish! Give it a try!
Lemon Kale Quinoa Salad
Prep 45 min
Cook 15 min
Total 1 hr
Serving: 3-6 (depending if you are serving as a meal or a side)
1 bunch curly kale
1 cup quinoa
2 cups vegetable or chicken stock
4 oz feta crumbles
1⁄4 cup raisins add more for extra sweetness
1⁄4 cup toasted pine nuts
1⁄3 cup extra virgin olive oil
4 Tbs Lemon juice or juice of 2 lemons
1-2 Tbs lemon zest
1 tsp dijon mustard
1⁄2 tsp raw honey
1⁄2-1 tsp minced garlic
salt & pepper to taste
For the Kale: Remove stems of kale. Cut kale into bite sized pieces. Massage the kale with 1Tbs of olive oil and 1/4 tsp of salt for about 3-5 minutes. Set aside.
For the Quinoa: Rinse your quinoa in a fine mesh strainer under cool water until water runs clear (30 seconds). Add rinsed quinoa and your stock of choice to pan. Cover with a lid and bring to a simmer under medium heat. Simmer for 15 minutes. Remove from heat and let sit (with lid still on) for at least 5 minutes. Fluff with a fork.
Salad Dressing: Combine the olive oil, lemon juice, dijon mustard, honey, garlic, salt, and pepper in a glass jar. Shake to combine or pulse with an immersion blender.
Mix it all Together: Combine the cooked quinoa, feta, raisins, salad dressing, lemon zest, and kale. Mix well to combine. Top with pine nuts and serve!