Are you tired of boring salads that leave you unsatisfied and hungry? Get ready to revolutionize your meal prep with this incredible Kale Quinoa Salad that's not just a dish, but a flavor explosion! Packed with nutrient-dense ingredients and a perfect balance of textures, this recipe will turn even the most skeptical salad-avoider into a healthy eating enthusiast. Imagine a vibrant, delicious meal that takes just 35 minutes to prepare and will have everyone asking for your secret recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Kale, chopped
- Quinoa, cooked
- Walnuts, chopped
- Cranberries, dried
- Olive oil
- Lemon juice
- Salt
- Pepper
Instructions
- Begin by preparing the quinoa. Rinse 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Once cooked, remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- While the quinoa is cooking, prepare the kale. Take 4 cups of fresh kale leaves, remove the tough stems, and chop the leaves into bite-sized pieces. Rinse the chopped kale under cold water and spin dry in a salad spinner or pat dry with a clean kitchen towel.
- In a large mixing bowl, combine the chopped kale with 1 tablespoon of olive oil, a pinch of salt, and a squeeze of lemon juice. Massage the kale gently with your hands for about 2-3 minutes until it softens and reduces in volume. This step helps to break down the fibrous texture of the kale, making it more palatable.
- Once the quinoa has cooled slightly, add it to the bowl with the massaged kale. Stir to combine, ensuring the quinoa is evenly distributed throughout the kale.
- Next, incorporate 1 cup of chopped walnuts and 1 cup of dried cranberries into the salad mixture. Toss everything together gently to combine all the ingredients.
- In a small bowl, whisk together 3 tablespoons of olive oil, the juice of 1 lemon, and salt and pepper to taste. Adjust the seasoning according to your preference.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Ensure that the walnuts and cranberries are well distributed throughout the salad.
- Let the salad sit for about 5 minutes before serving. This allows the flavors to meld together. Serve the Kale Quinoa Salad with Walnuts and Cranberries chilled or at room temperature.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy your nutritious and delicious meal!
Tips
- Massage Your Kale: The key to a tender, delicious kale salad is massaging the leaves. This breaks down the tough fibers and makes the kale more palatable and easier to digest.
- Toast Your Walnuts: For an extra layer of flavor, consider lightly toasting the walnuts in a dry skillet for 2-3 minutes before adding them to the salad. This will enhance their nutty flavor and add a delightful crunch.
- Meal Prep Friendly: This salad can be prepared in advance and stored in the refrigerator for up to 3 days, making it perfect for busy weekdays.
- Customize Your Dressing: Feel free to experiment with the dressing. Try adding a touch of honey for sweetness or some Dijon mustard for a tangy kick.
- Keep It Fresh: If you're planning to store the salad, keep the dressing separate and add it just before serving to maintain the perfect texture and prevent the kale from becoming soggy.
Nutrition Facts
Calories: 349kcal
Carbohydrates: 30g
Protein: 6g
Fat: 25g
Saturated Fat: 3g
Cholesterol: 0mg
