Lemony Kale and Quinoa Salad
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 1 cup each
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Calories
27223 kcal
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Cuisine
Vegetarian, gluten-free
Lemony Kale and Quinoa Salad
Description
Lemony Kale and Quinoa Salad features kale gently sautéed with garlic in olive oil until it softens and becomes glossy. Quinoa is cooked right in the same pot with vegetable broth, allowing it to absorb savory flavor. The combination yields a salad with tender greens and fluffy grains. Fresh lemon juice brightens the dish with a citrusy note, while toasted walnuts introduce a crunchy texture contrast. Feta cheese provides a creamy and slightly salty element that complements the lemon and greens.
The preparation method ensures the kale isn't tough or overly bitter by softening it before mixing. The salad comes together with simple ingredients and layering of fresh, cooked, and crunchy components, making it versatile for serving as a main or alongside grilled meats or fish.
Adjust the amount of kale based on the bunch size to maintain the balance, and consider toasting the walnuts to deepen their flavor before incorporating. This salad can be served warm or at room temperature, pairing well with various mains or enjoyed on its own.
Ingredients
- 1 Tbsp olive oil $0.16
- 2 cloves garlic $0.16
- 1/2 kale $0.49, Dinosaur/Lacinato variety, bunch
- 1 1/2 cups vegetable broth $0.23
- 1 cup quinoa $2.09, uncooked
- 1 lemon $0.69, fresh
- 1/4 cup walnuts $0.59, chopped
- 1 oz feta cheese $0.56, crumbled
Instructions
- Rinse the quinoa well with cool water to remove the saponins, a natural coating that can taste bitter. Remove the stems of the kale leaves by running a sharp knife along both sides of each stem. Cut each leaf in half lengthwise, then across into 1/2 inch strips. Rinse the kale well in a colander.
- Mince the garlic and add it to a large pot with the olive oil. Sauté over medium-low heat for one minute, or until the garlic is slightly softened. Add the rinsed kale and sauté for 2-3 minutes more, or just until the kale has wilted and looks dark green and glossy.
- Add the rinsed quinoa to the pot along with vegetable broth. Stir the contents of the pot, place a lid on top, and turn the heat up to medium-high. Let the pot come to a boil. As soon as it does, reduce the heat to low and let it simmer for 15 minutes. Make sure the pot is simmering the whole time.
- After 15 minutes, check the quinoa to see if it is done. Each granule should look slightly transparent with a white outer rim. If there is still a considerable amount of broth left in the bottom of the pot, replace the lid and let simmer for a few minutes more. If there is a small amount of liquid, simply remove the lid and sauté for a couple of minutes, or until the excess liquid evaporates.
- While the pot is simmering, zest half of the lemon. Chop the walnuts and crumble the feta.
- Once the quinoa is cooked and any excess moisture has evaporated, remove the pot from the heat. Sprinkle the lemon zest over the kale and quinoa. Squeeze the juice from half of the lemon over the pot as well. Finally, sprinkle the chopped nuts and crumbled feta on top and serve.**
Notes
- The quantity of kale can be adjusted depending on the size of your bunch as the salad is flexible in greens amount.
- To deepen the flavor, toast walnuts briefly in a dry skillet before adding to the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 41 cup each
Amount Per Serving
Calories 27223 kcal
% Daily Value*
| Serving | 1Cup | |
| Calories | 272.23kcal | 14% |
| Carbohydrates | 33.23g | 11% |
| Protein | 9g | 18% |
| Fat | 12.58g | 19% |
| Sodium | 388.9mg | 16% |
| Fiber | 4.55g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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