Kale & quinoa salad
Discover the delightful blend of nutrient-packed kale and protein-rich quinoa in this refreshing salad. Packed with vibrant flavors and wholesome goodness.
Ingredients:
- 2 handfuls baby Kale (or 1/2 of 7 oz package)
- 1 cup dry Quinoa, cooked (approx 2 cups cooked)
- 2 tablespoons extra virgin Olive Oil
- 1/2 Cucumber, peeled, seeded and chopped (approx 1/2 cup)
- juice and zest of one Lemon (wash and rinse lemon well), approx 4 tablespoons of juice and 1 teaspoons of zest
- 1/2 cup dried currants
- 1/2 cup shelled pistachios
- sea salt & freshly ground pepper to taste
Instructions:
- Once the quinoa is done cooking, let it cool inside the pot with the lid on for about 20-30 minutes. Afterwards, use a fork to separate the grains.
- Gather the kale leaves together and roll them up tightly before thinly slicing them with a sharp knife in a technique known as a 'chiffonade'.
- Start by peeling the cucumber and getting rid of the seeds. Proceed to dice it into small cubes measuring about 1/8 inch each.
- In a spacious mixing bowl that does not react with acidic ingredients, combine the kale, quinoa, cucumber, and currants. Mix the ingredients thoroughly.
- Drizzle some olive oil, grate the lemon zest directly over the bowl to capture the essential oils, and squeeze in the lemon juice. Season with a generous pinch of salt and freshly ground pepper.
- Thoroughly mix all the ingredients together. The residual warmth of the quinoa will absorb the flavors, while the heat and acidity from the lemon juice will gently soften the kale. To adjust for a larger group, simply double or triple the quantities.
- NOTE: I didn't adhere to strict measurements while preparing this dish. The provided measurements are estimates; feel free to adjust quantities based on your preferences.
- Sprinkle the pistachios over the dish right before serving. Enjoy your meal!
Summary:
- Calories: 1061 kcal
- Fat: 59 g
- Protein: 25 g
- Carbs: 125 g
- Potassium: 1849 mg
- Magnesium: 246 mg