Description
A vibrant and nutritious Kale Quinoa Salad tossed with a zesty lemon dressing, packed with wholesome ingredients like chickpeas, pepitas, and golden raisins. This refreshing salad is perfect for a quick, healthy meal or side dish, offering a delightful combination of textures and flavors with tenderized kale, fluffy quinoa, and tangy feta cheese.
Ingredients
Salad Base
- 6 cups chopped kale
- 1 teaspoon olive oil (for massaging the kale)
- 1 cup cooked quinoa, cooled
- 1 cup canned chickpeas, drained and rinsed
- 1/3 cup diced red onion
- 1/3 cup diced cucumber
- 1/3 cup pepitas
- 1/3 cup golden raisins
- 1/3 cup crumbled feta cheese
- 1/8 cup fresh chopped dill
- 1/8 cup fresh chopped parsley
Kale Salad Dressing
- Juice of 1 lemon (about 2 tablespoons)
- 2 tablespoons olive oil
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- Prepare the kale: Rinse the kale thoroughly under cold water and dry it well using a clean towel or salad spinner. Chop the kale into bite-sized pieces using a sharp knife and place it into a large bowl. Drizzle with 1 teaspoon of olive oil and sprinkle a pinch of salt. Massage the kale with your hands for 1-2 minutes until tenderized and softened. Let the kale rest for 10 minutes to further tenderize.
- Assemble the salad: Add the cooled cooked quinoa, drained chickpeas, diced red onion, diced cucumber, pepitas, golden raisins, crumbled feta cheese, chopped dill, and chopped parsley into the bowl with the softened kale. Gently toss to combine all the ingredients evenly.
- Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, honey (or maple syrup), minced garlic, salt, and pepper until well combined.
- Dress and serve: Pour the prepared lemon dressing over the salad and toss thoroughly to coat all the ingredients. Serve immediately or refrigerate for up to a few hours to allow flavors to meld.
Notes
- Massaging kale helps break down its tough fibers, making it more tender and easier to digest.
- Cook quinoa ahead of time and cool it before adding to the salad to prevent sogginess.
- Feel free to substitute feta with a vegan cheese option to make the salad vegan-friendly.
- This salad keeps well for up to 2 days refrigerated but is best enjoyed fresh.
- You can add nuts like almonds or walnuts for extra crunch and protein.
