Ingredients
Equipment
Method
- Rinse quinoa under cold water and cook according to package instructions using a 2:1 ratio of water to quinoa.
- While the quinoa cooks, remove the tough stems from kale and shred the leaves into thin ribbons.
- Place shredded kale in a large bowl and drizzle with olive oil and a pinch of salt. Massage the kale for 2-3 minutes until tender.
- Allow the quinoa to cool, then fluff with a fork and add to the bowl with the massaged kale.
- Customize your salad by adding desired toppings and dressing, starting with less dressing than you think you need.
- Toss everything together gently, taste, and adjust seasoning as needed.
- Serve immediately or store in an airtight container in the fridge for up to three days.
Nutrition
Calories: 300kcalCarbohydrates: 45gProtein: 8gFat: 10gSaturated Fat: 2gCholesterol: 5mgSodium: 200mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 300IUVitamin C: 150mgCalcium: 10mgIron: 15mg
Notes
This salad is highly versatile; add any vegetables, nuts, or proteins you prefer.
For a vegan option, skip the cheese and use maple syrup in the dressing.
Leftovers can be stored up to three days in the fridge; the kale continues to absorb flavors.
Consider making a large batch of quinoa and kale as a base for multiple meals during the week.
Massage the kale well to make it tender and palatable.
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