This light and refreshing salad is perfect in the summer for lunch, as a side dish, or even as an easy meatless dinner.
Quinoa and Kale Salad
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Ingredients
- 1 3/4 cup water
- 1 cup quinoa
- 1 15 oz. can garbanzo beans drained and rinsed
- 2 cups cherry tomatoes halved
- 2 cups cucumber diced
- 1 cup feta cheese crumbled
- 1/4 cup shallots finely chopped
- 2 tablespoons red wine vinegar
- 1/4 cup fresh lemon juice
- 2 teaspoons honey
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup olive oil
- 1 5 oz. package baby kale mix roughly chopped
- 1/4 cup pine nuts toasted
Instructions
-
Bring water to a boil in a small sauepan. Add quinoa, cover and reduce to low. Cook for 15 minutes or until liquid is absorbed.
-
In a large bowl, put cooked quinoa, garbanzo beans, tomates, cucumbers, feta and shallots.
-
In a seperate bowl, whisk together red wine vinegar, lemon juice, honey, salt and pepper. Slowly whisk in olive oil. Pour over the quinoa mixture.
-
Add the chopped kale and toss to combine. Top with the toasted pine nuts. Serve immediately and refrigerate any leftovers.
