Description
A simple, nutritious salad featuring kale and quinoa with a light lemon dressing.
Ingredients
Scale
- 2 cups cooked quinoa
- 4 cups chopped kale, stems removed
- 1/2 cup chopped red onion
- 1/4 cup toasted pumpkin seeds
- 1/4 cup dried cranberries
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
- Place the chopped kale in a large bowl.
- Pour one tablespoon of the olive oil over the kale. Massage the kale with your hands for two minutes until it softens slightly.
- Add the cooked quinoa, red onion, pumpkin seeds, and dried cranberries to the bowl.
- In a small bowl, whisk together the remaining two tablespoons of olive oil, lemon juice, and Dijon mustard. Season with salt and pepper.
- Pour the dressing over the salad ingredients. Toss everything together until well combined.
- Serve immediately or chill before serving.
Notes
- To toast pumpkin seeds, place them in a dry skillet over medium heat for 3-5 minutes, stirring often until fragrant.
- You can substitute feta cheese for the pumpkin seeds for a different flavor profile.
- The salad keeps well in the refrigerator for up to three days.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Lunch
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7
- Sodium: 150
- Fat: 18
- Saturated Fat: 2
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 7
- Protein: 12
- Cholesterol: 0
Keywords: kale, quinoa, salad, healthy, vegetarian, light dressing, side dish