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Quinoa and Kale Salad

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

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

  1. 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.

  2. In a large bowl, put cooked quinoa, garbanzo beans, tomates, cucumbers, feta and shallots.

  3. 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.

  4. Add the chopped kale and toss to combine. Top with the toasted pine nuts. Serve immediately and refrigerate any leftovers.