Kale and quinoa salad

Indulge in the wholesome goodness of a kale and quinoa salad bursting with flavors of fresh veggies, nuts, and zesty dressings. A culinary delight for your taste buds.

Ingredients:

• 1 cup Quinoa
• 1 bunch Curly kale
• 1/2 Red capsicum
• 1 Small lebanese cucumber
• 1 Small fennel bulb
• 1 Lemon, juiced
• 6 tablespoons Extra virgin olive oil
• 1 teaspoon Nutritional yeast (optional)
• Salt & pepper
• 1/4 cup Slivered almonds, toasted

Instructions:

1. Rinse and massage the quinoa grains with your fingers under flowing water. Drain and transfer to a medium saucepan. Pour in 1 and 3/4 cups of water and bring to a boil. Once boiling, sprinkle in 1/2 tsp of salt, lower the heat to a gentle simmer, and cover the pot. Cook for approximately 15 minutes or until all the liquid is absorbed and the tiny spirals wrap around the seed. Take off the heat, cover the pot with a clean dishcloth and put the lid back on. Let it sit for 10 minutes before transferring to a deep serving bowl.
2. Clean the kale by removing the stems, tearing it into bite-sized pieces, and setting it aside. Deseed the capsicum and slice into thin strips, cutting them in half if they are too long. Cut the cucumbers lengthwise into quarters and remove the seeds and membranes. Similarly, slice them into thin strips at an angle. Trim the fennel and slice into strips at an angle as well.
3. Extract the juice from the lemon and pour it into a glass jar with a lid. Add the extra virgin olive oil, nutritional yeast, and a pinch of salt and pepper. Shake well until the mixture is homogeneous, ensuring it has a slight tangy taste. Adjust seasonings as needed.
4. Combine the vegetables with the cooled quinoa, pour in 4 tbsp of the dressing, mix thoroughly, and then sprinkle with the toasted almonds. Serve with the remaining dressing on the side.

Summary:

• Calories: 1722 kcal
• Fat: 109 g
• Protein: 44 g
• Carbs: 161 g
• Potassium: 3266 mg
• Magnesium: 565 mg