Kale and Quinoa Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 184
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 3
- Sodium
- 265
- Total: 55 min (includes marinating time)
- Active: 35 min
Ingredients
1/2 to 1 bunch lacinato kale (also called Tuscan kale), washed, stems removed and leaves cut into 1-inch strips
3 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
3 to 4 tablespoons extra-virgin olive oil
1 cup cooked white quinoa
1 cup cherry tomatoes, halved
1/4 cup crumbled goat cheese
1/4 cup toasted pine nuts
Directions
- Steep the kale in hot water in a large bowl until it turns slightly brighter, 1 to 2 minutes. Remove and pat dry.
- In a small bowl, combine the vinegar and a pinch of salt and freshly ground pepper. While whisking, slowly drizzle in the olive oil.
- Pour half the dressing over the kale in a large bowl. Massage the kale leaves with your hands. Add the quinoa, tomatoes and more dressing and toss together with 2 spoons. Mix in the goat cheese and pine nuts. Transfer the salad to a serving dish. Allow to sit for 20 minutes before serving.