Modern Greek Salad with Kale and Quinoa
User Reviews
5
-
Prep Time
18 mins
-
Cook Time
12 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
306 kcal
-
Course
Salad
-
Cuisine
Mediterranean
Modern Greek Salad with Kale and Quinoa
Description
Modern Greek Salad with Kale and Quinoa features a blend of fresh vegetables and grains that give it both texture and substance. The key ingredients — kale and romaine lettuce — create a sturdy base that holds up well to the lemony vinaigrette and savory feta. Roasted red pepper adds a mellow sweetness that complements the tang of pickled red onion, while sliced almonds provide a nutty crunch. Quinoa, toasted and simmered until fluffy, contributes an earthy nuttiness and protein-packed element.
The lemon Greek vinaigrette combines olive oil, fresh lemon juice, red wine vinegar, garlic, oregano, basil, and a hint of sweetener for balance. This dressing coats the salad evenly, enhancing each component without overpowering them. The preparation involves cooking and cooling the quinoa before mixing it with the other ingredients, maintaining a fresh, vibrant salad texture.
This salad yields two large servings or four side portions, making it practical for meals or gatherings. It can be made in advance; keeping romaine separate until serving preserves its crispness while kale provides sturdy texture if pre-mixed. The variety of optional additions allows customization to suit different tastes.
Overall, this salad offers a layered combination of flavors and textures that makes it a versatile and hearty dish.
Ingredients
- ½ cup quinoa or 1-1.5 cups cooked, dry
- ¾ cup water
- salt to taste
- black pepper to taste
- 2-3 cups kale leaves chopped
- 1-2 cups romaine lettuce chopped
- ¼-½ cup red pepper diced, roasted
- ½ cucumber English variety, chopped
- ¼-½ feta cheese crumbled
- ¼ cup almonds sliced
- ¼ cup Pickled red onion or thinly sliced raw red onion
LEMON GREEK VINAIGRETTE
- ⅓ cup olive oil
- 2 TBSP lemon juice fresh
- 2 TBSP red wine vinegar
- 1 clove garlic fresh is best here, peeled, smashed, and minced
- ¼ tsp dried oregano leaves
- ¼ tsp basil dried
- ⅛ tsp salt plus extra to taste
- ⅛ tsp black pepper or to taste
- 2-3 tsp sweetener sugar, honey, agave, etc, of choice
OPTIONAL EXTRAS
- green bell pepper diced
- chickpeas
- tomato fresh, diced
- banana peppers pickled
- kalamata olives
- Pepperoncini peppers
Instructions
FOR THE QUINOA
- First rinse and drain quinoa using a mesh strainer/sieve. If using leftover cooked quinoa, skip to step 4.
- Bring a medium/small saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
- Next add water, set burner to high heat, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- Season cooked quinoa with salt and pepper, to taste, and fluff with a fork. Transfer to a bowl with chopped roasted red pepper and mix. Place in fridge to cool before adding salad greens.
GREEK LEMON VINAIGRETTE
- Combine all the ingredients in a bowl and whisk to combine. Alternatively you can add the ingredients to a lidded mason jar and shake well to mix. The addition of a sweetener is 100% optional here, simply use it to help customize the tartness of the lemon dressing to your taste. Set aside to let the flavors mingle.
- To balance out the flavor and try to mimic the Panera dressing, I added 2 teaspoons of sugar. Feel free to use honey, pure maple syrup, or even agave to sweeten your dressing to taste.
- For a tart dressing, skip the sweetener. You can even serve with lemon wedges to add an extra burst of tartness. Sometimes I'll skip the sugar, add extra lemon, and then whisk in some crumbled feta to the dressing. It's super tasty!
LET'S MAKE A SALAD!
- Remove kale leaves from the stem. Wash and dry the leaves, then chop into bite sized pieces. Gently massage kale leaves with a drizzle of olive oil and a pinch of salt. This makes the leaves extra tender and silky, and also makes key nutrients even easier to absorb. Woot!
- Combine kale with chopped romaine lettuce, chopped cucumber, and cooled quinoa
- Mix up dressing once more and pour half into the salad mixture. Toss to coat.
- Divide salad into bowls and top with sliced almonds, crumbled feta, raw or pickled red onion, and choice of optional extras. I love loading mine up with extra feta and cucumber! Serve with remaining dressing on the side and add to taste. Enjoy!
Notes
- The recipe serves 2 large or 4 side salads, ideal for pairing with soups or sandwiches.
- For make-ahead meal prep, consider using only kale for sturdiness or keep romaine separate until serving to maintain crispness.
- Nutrition facts are estimated; adjust ingredients as needed for dietary preferences or portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 217mg | 9% |
| Potassium | 408mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 4462IU | 89% |
| Vitamin C | 41mg | 46% |
| Calcium | 134mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
