Name: Kale & Quinoa Salad with Lemon Dressing
Total time: 25 min
Ingredients: 1 bunch lacinato kale, stemmed and chopped; 6 tablespoons extra-virgin olive oil; 3 tablespoons lemon juice; 2 tablespoons chopped shallot; 1 teaspoon honey; ½ teaspoon salt; ¼ teaspoon ground pepper; 2 cups grape or cherry tomatoes, halved; 2 cups cooked quinoa; 1 English cucumber, thinly sliced; 1 medium red bell pepper, sliced; 1 medium yellow bell pepper, sliced; 1 (15 ounce) can unsalted chickpeas, rinsed; ¾ cup feta cheese, crumbled; ½ cup sliced almonds, toasted

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Directions

Step 1
Place kale in a large serving bowl. Whisk together oil, lemon juice, shallot, honey, salt and pepper in a small bowl. Pour 2 to 3 tablespoons of the dressing over the kale; lightly massage until slightly wilted, 1 to 2 minutes.

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Step 2
Top the kale with tomatoes, quinoa, cucumber, peppers, chickpeas, feta and almonds. Drizzle with the remaining dressing and toss before serving.

To make ahead

Refrigerate in an airtight container for up to 3 days.

Nutrition Facts

Serving Size:

1 3/4 cups

Per Serving:

400 calories; fat 23g; cholesterol 5mg; sodium 406mg; carbohydrates 37g; dietary fiber 8g; protein 14g; sugars 6g; niacin equivalents 1mg; saturated fat 4g; vitamin a iu 3984IU; potassium 594mg.

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To make ahead

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Kale & Quinoa Salad with Lemon Dressing

Print Options

Ingredients

Directions

To make ahead

Nutrition Facts