When I was asked to cater the bridal shower, I was told that the bride loooved kale and quinoa. This salad was the direct inspiration of that. Well, and of Smitten Kitchen. Ha. But anyways, this kale quinoa salad is just SO good, you guys. It’s so fresh and delightful, I could seriously eat it for breakfast and be happy. With a fried egg on top? Oh goodness, I think I’m going to try that really soon.
Like any kale or quinoa salad, the sky’s the limit on mix ins. I just used some basic, affordable pantry staples: dried cranberries, almonds, and feta, but feel free to adjust based on your preferences. I’m a huge pistachio fan myself and think think that would be yummy. Oh, and don’t skip the dressing! Sometimes I just wanna do a basic olive oil rub on kale or quinoa but taking a couple minutes to mix up this vinaigrette-eqse dressing is totally worth it. Enjoy!
- 1 1/2 cups cooked quinoa, cooled
- 8 ounces kale, stems removed and thinly chopped
- 1/3 cup dried cranberries [or cherries]
- 3 scallions, chopped
- 1/2 cup toasted slivered almonds
- 1/4 cup crumbled feta cheese
- 3 tablespoons olive oil
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon dried dill
- salt and freshly ground black pepper, as desired
In a large bowl, toss together quinoa, kale, cranberries, and scallions. In a small bowl, whisk together the dressing ingredients: olive oil, viengar,lemon juice, mustard, honey, and dill. Taste and add salt and pepper as desired. Pour dressing over salad and toss well. Refrigerate for at least 30 minutes before serving to set. Top with almonds and feta just before eating.
Time: 40 minutes [10 minutes active].
Yield: 6-8 servings.