with Toasted Almonds
Quinoa kale salad: three words that never fail to capture our attention. This dish isn’t just loaded with the good stuff, it also has plenty of other delicious toppings that make it impossible to resist: a honey Dijon dressing, cranberries, almonds, and feta cheese. In other words, it’s pure and powerful awesomeness in a bowl.
Allergens
Utensils
Tags
Quinoa
0.75 cup
Veggie Stock Concentrate
1 unit
Tuscan Kale
4 ounce
Red Wine Vinegar
2 tablespoon
Honey
0.5 ounce
Almonds
1 ounce
Dill
0.25 ounce
Feta Cheese
0.5 cup
Dried Cranberries
1 ounce
Dijon Mustard
1 unit
Olive Oil
2 tablespoon
Salt
unit
Pepper
unit
Wash and dry all produce. Combine 2 cups water, stock concentrate, quinoa, and a pinch of salt in a small pot. Bring to boil, then reduce to a simmer and cover. Cook until tender, about 15 minutes. Remove from heat and let stand 5 minutes. Pour quinoa onto a plate to cool.
Remove ribs and stems from kale and discard. Slice kale leaves as thinly as possible. Finely chop dill.
Stir together red wine vinegar, honey, and mustard in a large bowl. Whisk in 2 TBSP olive oil and season with salt and pepper. Add kale and toss to coat. Place in fridge until ready to use.
Stir together red wine vinegar, honey, and mustard in a large bowl. Whisk in 2 TBSP olive oil and season with salt and pepper. Add kale and toss to coat. Place in fridge until ready to use.
Fluff quinoa with a fork. Season to taste with salt and pepper. Add cooked quinoa to kale and dressing. Add dill, half the cranberries, and half the feta. Toss and season to taste with salt and pepper.
Divide salad between plates and top with almonds, remaining cranberries, and remaining feta.
0
kJ
Energy (kJ)
653
kcal
Calories
29
g
Fat
6
g
Saturated Fat
79
g
Carbohydrate
21
g
Sugar
10
g
Dietary Fiber
20
g
Protein
17
mg
Cholesterol
654
mg
Sodium
