I don’t know about you, but there’s something about a zesty, refreshing salad that just feels like a burst of sunshine on a plate. This Lemony Kale Quinoa Salad—oh, it’s like a little garden party in your mouth. Kale’s hearty texture mixed with fluffy quinoa and a tangy lemon dressing makes it not just a salad but an experience, really. I remember the first time I made it, the kitchen was filled with the smell of lemons, and it felt like spring, even though it was the dead of winter outside.
Steps
- Rinse the quinoa thoroughly with cold water to eliminate any bitterness from its natural coating. Use a fine mesh strainer or a bowl to rinse and drain the water effectively.
- Prepare the kale by removing the stems with a sharp knife, slicing the leaves lengthwise, and then into thin strips. Rinse the kale well in a colander to ensure it is clean.
- Mince the garlic and sauté it with olive oil in a large pot over medium-low heat for about one minute until softened. Add the rinsed kale and continue to sauté for 2-3 minutes until it wilts and becomes glossy.
- Introduce the rinsed quinoa and vegetable broth to the pot. Stir everything together, cover with a lid, and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 15 minutes.
- After 15 minutes, check the quinoa for doneness. It should appear translucent with a white rim. If excess liquid remains, continue simmering with the lid on, or sauté without the lid to evaporate any remaining liquid.
- While the quinoa simmers, zest half of the lemon and prepare the toppings by chopping the walnuts and crumbling the feta cheese.
- Once the quinoa is cooked, remove the pot from heat. Sprinkle the lemon zest over the mixture, squeeze the juice from half of the lemon, and finish by adding the chopped walnuts and crumbled feta on top. Serve warm or cold as desired.
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 bunch Dinosaur/Lacinato kale, cleaned and cut into strips
- 1 1/2 cups vegetable broth
- 1 cup uncooked quinoa, rinsed
- 1 fresh lemon, zested and juiced
- 1/4 cup walnuts, chopped
- 1 ounce feta cheese, crumbled
Nutritional Values
Calories: 1088.92 kcal | Carbohydrates: 132.92 g | Protein: 36 g | Fat: 50.32 g | Sodium: 1555.6 mg | Fiber: 18.2 g
FAQ
- Can I use a different type of kale for this salad?
- Absolutely! While the recipe uses Dinosaur/Lacinato kale, you can substitute with curly kale or any other variety you prefer. Just keep in mind that some types may have tougher stems, which you might want to remove entirely.
- How can I make this recipe more budget-friendly?
- If quinoa is too pricey, consider swapping it with couscous or orzo. Both are less expensive and cook faster, making them a great alternative for this dish.
- Can I prepare this salad ahead of time?
- Yes, this salad can be made in advance and stored in the refrigerator. It tastes delicious both warm and cold, so you can enjoy it straight from the fridge without reheating.
- What other toppings can I add to this salad?
- Feel free to customize the salad with different nuts like almonds or pecans, or replace the feta with goat cheese or another cheese of your choice. You can also add grilled chicken or fish for a heartier meal.
- Is it necessary to rinse the quinoa before cooking?
- Yes, rinsing quinoa is important to remove the saponins, which can give it a bitter taste. Use a fine mesh strainer or rinse in a bowl, discarding the rinse water afterward.
Tips
- Thoroughly rinse the quinoa before cooking to eliminate the natural coating called saponins, which can impart a bitter taste to the dish.
- If you’re looking to enhance the flavor, consider toasting the walnuts in a dry skillet before adding them to the salad.
- Feel free to adjust the amount of kale used in the recipe based on your preference or the size of the kale bunch; the recipe is quite flexible.
- For a more budget-friendly option or if quinoa is unavailable, substitute it with couscous or orzo, which cook faster and are typically less expensive.
Equipment
- Fine mesh strainer (for rinsing quinoa)
- Zester or microplane (for lemon zesting)
- Chef’s knife (for chopping kale and walnuts, if not already owned)
- Large pot with lid (for cooking quinoa and kale together, if not already owned)
