Are you ready to elevate your salad game with a dish that’s not only vibrant and delicious but also packed with nutrients? Introducing the Kale and Quinoa Salad with Smoked Feta – a Mediterranean masterpiece that will tantalize your taste buds and leave you feeling satisfied! With its colorful array of fresh ingredients and the rich, smoky flavor of feta, this salad is perfect for a quick lunch or a stunning side dish at your next gathering. Dive into this recipe and discover how to create a wholesome meal that’s as easy to prepare as it is delightful to eat!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- Kale, chopped
- Quinoa, rinsed
- Smoked feta cheese, crumbled
- Cherry tomatoes, halved
- Cucumber, diced
- Olive oil
- Lemon juice
- Salt
- Pepper
Instructions
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, wash the kale leaves thoroughly and remove the tough stems. Chop the kale into bite-sized pieces.
- Massage the chopped kale with a drizzle of olive oil and a squeeze of lemon juice to soften the leaves and reduce their toughness.
- Dice the cucumber into small, uniform cubes and halve the cherry tomatoes.
- Once quinoa is cooked, remove from heat and let it cool for 5-10 minutes, fluffing with a fork occasionally.
- In a large mixing bowl, combine the cooled quinoa, massaged kale, diced cucumber, and halved cherry tomatoes.
- Create a simple dressing by whisking together olive oil, lemon juice, salt, and freshly ground black pepper.
- Pour the dressing over the salad and toss gently to combine all ingredients evenly.
- Crumble the smoked feta cheese over the top of the salad just before serving.
- Serve chilled or at room temperature as a refreshing and nutritious meal.
Tips
- Rinse the Quinoa: Always rinse your quinoa thoroughly to remove its natural coating, called saponin, which can taste bitter. A fine-mesh strainer works best for this task.
- Perfectly Cooked Quinoa: To achieve fluffy quinoa, use a 2:1 water-to-quinoa ratio. Once it’s cooked, let it sit covered for a few minutes before fluffing with a fork to separate the grains.
- Massage the Kale: Don’t skip the step of massaging the kale! This simple technique helps to soften the leaves and makes them more palatable, enhancing the overall texture of your salad.
- Customize Your Veggies: Feel free to get creative with your vegetables! Adding ingredients like bell peppers, radishes, or even avocado can add more flavor and texture.
- Dressing Variations: While the olive oil and lemon dressing is delicious, you can experiment with different dressings, such as balsamic vinaigrette or tahini dressing, to give your salad a unique twist.
- Serving Suggestions: This salad can be served chilled or at room temperature, making it a versatile option for meal prep or potlucks. Enjoy it as a main dish or pair it with grilled chicken or fish for a complete meal.
Nutrition Facts
Calories: 311kcal
Carbohydrates: 24g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 25mg
