Kale and Quinoa Superfood Salad

• 1 cup uncooked quinoa
• 2 cups water
• 4 cups kale, stems removed and chopped
• 1 red bell pepper, diced
• 1/2 cup dried cranberries
• 1/4 cup sunflower seeds
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Steps

1. 1 Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let cool.
2. 2 In a large bowl, massage kale with a pinch of salt for 2 minutes until tender.
3. 3 Add diced red bell pepper, dried cranberries, and sunflower seeds to the kale.
4. 4 Whisk together olive oil, apple cider vinegar, Dijon mustard, and minced garlic. Season with salt and pepper.
5. 5 Pour the dressing over the kale mixture and toss to combine.
6. 6 Add cooled quinoa to the salad and toss gently. Top with feta if using before serving.

Equipment

• Medium saucepan
• Large bowl
• Whisk

Variations

• Add roasted chickpeas for extra protein.
• Include avocado slices for creaminess.

Substitutions

• Use tahini instead of olive oil in the dressing for a nutty flavor.
• Substitute feta with vegan cheese if desired.

Pairings

• Warm pita bread
• A simple lemon herb dressing

Nutrition

Tips

• For an extra boost of flavor, toast the sunflower seeds in a dry skillet before adding them to the salad.
• Massaging the kale really helps to soften it up and makes the salad more enjoyable.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Toss gently before serving again.

Freezing: This salad does not freeze well due to the texture of the kale and quinoa.

Serving Suggestions

• Serve with grilled chicken for a heartier meal.
• Pair with a light vinaigrette dressing on the side.

FAQ