Enjoy our refreshing Quinoa and Kale Salad with Lemon Vinaigrette – a nutritious side dish packed with quinoa, kale, and a zesty lemon dressing.
Quinoa and Kale Salad with Lemon Vinaigrette
Add a healthy and flavorful touch to your meals with our Quinoa and Kale Salad with Lemon Vinaigrette. This vibrant side dish combines protein-rich quinoa, nutrient-packed kale, and a tangy lemon dressing.
Perfect for a light lunch or as a side to accompany your main course, this salad is a delightful blend of textures and flavors that will leave you feeling satisfied and nourished.
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Quinoa and Kale Salad with Lemon Vinaigrette
Ingredients
- 1 cup quinoa
- 2 cups water
- 4 cups kale leaves, stems removed and chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
Nutritional Information (Per Serving)
- Calories: 250
- Protein: 9g
- Carbohydrates: 32g
- Fiber: 5g
- Fat: 10g
- Sugar: 3g
Instructions
- Rinse the quinoa under cold water to remove any bitterness.
- In a saucepan, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the quinoa is tender.
- In a large bowl, combine the cooked quinoa, chopped kale, cherry tomatoes, cucumber, red onion, and fresh parsley.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the lemon vinaigrette.
- Pour the lemon vinaigrette over the salad and toss to coat all the ingredients evenly.
- Sprinkle the crumbled feta cheese over the top of the salad.
- Let the salad sit for 10-15 minutes to allow the flavors to meld together.
- Serve the Quinoa and Kale Salad with Lemon Vinaigrette as a refreshing and nutritious side dish.
Service Suggestion
- Serve the salad chilled as a refreshing side dish for grilled chicken or fish.
- Pair it with a glass of crisp white wine for a well-rounded meal.
Notes
- Massage the kale leaves with a little olive oil before adding them to the salad to make them more tender.
- For a vegan version, omit the feta cheese or substitute it with a vegan cheese alternative.