Kale and Quinoa Salad with Lemon Vinaigrette, folks! A beautiful, healthy salad busting with flavour and packed with wholesome goodies. It’s perfect for summer picnics, quick lunch breaks or as a colorful side dish for dinner. The fresh and tangy lemon vinaigrette adds that extra ‘oomph’ to every mouthful. This is one of those salads where you can’t help but go “mmmmm” with every bite. Can���t wait for ya’ll to try it!
With a prep time of 10 minutes, cook time of 15 minutes, and 5 minutes to marry all the flavors together. This means you���re only 30 minutes away from this fantastic bite of heaven. Trust me, it’s a total hit at backyard parties! Plus, the recipe yields 4 servings, perfect for a small get-together.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Yield: 4 servings
Alright! Let’s get to it, shall we?
Ingredients & Equipment You’ll Need
- 1 cup Quinoa
- 2 cups Water
- 4 cups chopped Kale
- 1 cup chopped cucumber
- 1/4 cup Lemon juice
- 1/4 cup Olive oil
- Salt and Pepper to taste
In this recipe, quinoa is our main source of protein, while kale provides vitamins and minerals. Lemon juice and olive oil together form a tangy vinaigrette that beautifully complements the salad. Feel free to switch kale with spinach or quinoa with couscous, depending on your taste or what’s available in your pantry.
How To Make Kale and Quinoa Salad with Lemon Vinaigrette
- Start by rinsing the quinoa and adding it to a pot with water. Bring to a boil, reduce the heat and let it simmer until the quinoa is tender. Once cooked, let it cool before adding it to the salad.
- While quinoa is cooling, get your kale cleaned and chopped and in a big bowl. Don’t be afraid to really get in there and massage the kale with a little salt to reduce its bitterness.
- Prepare the vinaigrette by combining lemon juice, olive oil, salt, and pepper. Mix it well until fully combined.
- Add cooled quinoa, chopped cucumber to the kale.
Tips For The Best Results
- Massage the kale properly to reduce its bitterness.
- Allow the cooked quinoa to fully cool before adding it to the salad.
Storage Tips
- Store in an airtight container in the refrigerator.
- It’s best if enjoyed within 3 days.
Frequently Asked Questions
Q: Can I replace the quinoa with another grain?
A: Absolutely, couscous or even brown rice can be a good substitute.
Q: Can I prepare this salad in advance?
A: Yes! In fact, the flavors developed better when rested for a few hours.
Q: What else can I add to this salad?
A: You can feel free to add other veggies or even some grill chicken for extra protein.
Q: Is this salad Vegan?
A: Yes, this salad is vegan. Do check the labels of your ingredients to be sure.
Q: Can I use a different dressing?
A: Yes, a balsamic vinaigrette or a simple olive oil and vinegar mix also works great.
Nutritional Facts of Kale and Quinoa Salad with Lemon Vinaigrette
Each serving of this beautiful salad will provide about 220 calories, 7.5g fat, 35g carbs and around 8g protein. A well-balanced meal, isn’t it!?
There you have it, folks, the recipe for the colorful, delicious, and oh so healthy – Kale and Quinoa Salad with Lemon Vinaigrette. Our verdict? It’s an absolute winner! With its fresh flavors and healthy ingredients, it sure makes a great addition to your meals. Oh, and it pairs so well with a glass of white wine. Happy cooking!
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