Quinoa Kale Salad with Blueberries and Feta
Ingredients
The salad
-
½
cup
uncooked quinoa
-
1
cup
water
-
2
cups
packed, chopped curly kale
-
1
pinch
salt
-
1
cup
fresh blueberries
-
⅓
cup
diced red onion
-
4
oz
feta cheese, crumbled
-
⅓
cup
roasted shelled pistachios
-
2
tablespoons
chopped fresh basil
The vinaigrette
-
3
tablespoons
avocado oil or olive oil
-
3
tablespoons
lemon juice
-
2
tablespoons
finely diced shallots
-
2
teaspoons
Dijon mustard
-
1
teaspoon
honey or maple syrup
-
¼
teaspoon
fine salt
Instructions
- Rinse the quinoa under cold water, then boil it with water in a saucepan, simmer until absorbed, and let it cool.
- Combine the vinaigrette ingredients in a bowl or jar, mix well, and set aside.
- Massage the chopped kale with salt until wilted, then mix in the cooled quinoa, blueberries, red onion, feta, pistachios, and basil. Drizzle with vinaigrette and toss to combine.
Nutrition Facts (estimated)
Servings
8 servings
Calories
176
Total fat
11g
Total carbohydrates
15g
Total protein
6g
Sodium
404mg
Cholesterol
13mg
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