Kale and quinoa salad
Delight in the perfect harmony of kale's earthy crunch with quinoa's nutty bite in this vibrant, nutrient-packed salad. Savor every wholesome bite!
Ingredients:
- 1/2 to 1 bunch lacinato kale (also called Tuscan kale), washed, stems removed and leaves cut into 1-inch strips
- 3 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
- 3 to 4 tablespoons extra-virgin olive oil
- 1 cup cooked white quinoa
- 1 cup cherry tomatoes, halved
- 1/4 cup crumbled goat cheese
- 1/4 cup toasted pine nuts
Instructions:
- Soak the kale in hot water in a spacious bowl until it changes color slightly, for about 1 to 2 minutes. Drain and gently press to dry.
- In a tiny bowl, mix the vinegar with a bit of salt and freshly ground pepper. While stirring, gradually pour in the olive oil.
- Drizzle half of the dressing onto the kale in a big bowl. Knead the kale gently by hand. Combine the quinoa, tomatoes, and additional dressing, then mix using two spoons. Integrate the goat cheese and pine nuts. Transfer the salad to a serving dish. Let it sit for 20 minutes before serving.
Summary:
- Calories: 1083 kcal
- Fat: 86 g
- Protein: 27 g
- Carbs: 59 g
- Potassium: 1516 mg
- Magnesium: 285 mg