Meet your new go-to salad for any season: Kale and Quinoa Salad. It's a delightful mix of crunchy, sweet, and tangy flavors that will make your taste buds dance. Perfect for a quick lunch or a refreshing side dish, this salad is as versatile as it is delicious.
Quinoa serves as the hearty base, offering a protein-packed punch that keeps you full longer. Kale brings a lovely crunch and a dose of vitamins. Almonds add a satisfying nutty flavor and texture contrast. Dried cranberries provide a sweet counterpoint to the earthy kale. The olive oil and lemon juice in the dressing bring everything together with a zesty brightness, while honey adds a touch of sweetness and the Dijon mustard offers a subtle tang. Finally, season with salt and pepper to taste, enhancing all the flavors.
This salad pairs wonderfully with grilled chicken or fish for a more substantial meal. For a vegetarian option, add some crumbled feta or goat cheese for extra creaminess and flavor. It's also a fantastic side for a barbecue or potluck, offering a fresh and healthy counterpoint to heavier dishes.
First, you'll want to rinse the quinoa under cold water to remove any bitterness. Then, in a medium saucepan, combine it with 2 cups of water. Bring it to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for about 15 minutes. You'll know it's done when the quinoa is fluffy and all the water has been absorbed.
While the quinoa is doing its thing, let's make the dressing. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, and a generous pinch of salt and pepper. This vinaigrette is light but packs a punch with its tangy and sweet notes.
Now, grab a large bowl and combine your chopped kale, cooked quinoa, sliced almonds, and dried cranberries. Drizzle the dressing over the top, then toss everything together until it's beautifully mixed. Make sure the dressing coats every bit of kale and quinoa so each bite is flavorful.
You can serve this delightful salad immediately, or if you have the time, chill it in the refrigerator for about 30 minutes. This allows the flavors to really meld together and intensify.
Share