Kale and Quinoa Salad
Ingredients
The salad
-
½
cup
quinoa
-
1
cup
water
-
⅓
cup
dried cranberries
-
1
bunch
curly kale (8 oz)
-
2
ribs
celery
-
½
cup
sliced almonds
-
⅓
cup
crumbled goat cheese (2 oz)
The dressing
-
¼
cup
olive oil
-
2
tablespoons
fresh lemon juice
-
2
teaspoons
Dijon mustard
-
2
teaspoons
maple syrup or honey
-
1
clove
garlic, minced
-
½
teaspoon
sea salt or kosher salt
-
to taste
fresh cracked pepper
-
½
teaspoon
olive oil (for almonds)
Instructions
- Cook quinoa with water until absorbed, about 11 to 14 minutes, then steam with cranberries for 10 minutes.
- Make the dressing by whisking together olive oil, lemon juice, mustard, maple syrup, garlic, salt, and pepper.
- Massage chopped kale with a pinch of salt until it darkens and reduces in volume.
- Toast almonds in olive oil until golden, then add to the salad bowl.
- Combine warm quinoa mixture with the salad, add dressing, and toss to coat.
- Let cool before adding goat cheese, then serve or refrigerate.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
200mg
Cholesterol
10mg
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