Description
This Protein Kale and Quinoa Salad is a nutritious powerhouse.
Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1 bunch kale, destemmed and finely chopped
- 1 cup edamame, shelled and cooked
- 1/2 cup almonds, lightly toasted and roughly chopped
- 1/2 cup feta cheese, cubed or crumbled
- 2 green onions, thinly sliced
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Start by rinsing the uncooked quinoa underwater to wash away the saponins, which can give a bitter taste. Once cleaned, place the quinoa in a medium saucepan along with the water or vegetable broth. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pan, and let it simmer for about 15 minutes. After it finishes cooking, remove it from the heat and let it sit for an additional 5 minutes, still covered. Finally, fluff your quinoa with a fork to achieve a light, fluffy texture.
- While your quinoa is cooking, take time to prepare the kale. Rinse it thoroughly to remove any dirt or grit, then remove the tough stems and chop the remaining leaves finely. To enhance the texture and flavor of your kale, drizzle a bit of olive oil over it and sprinkle with a pinch of salt. Massage the kale with your hands for a few minutes until it wilts slightly; this makes it easier to digest and creates a more enjoyable texture in your salad.
- In a large mixing bowl, gather your prepared quinoa, massaged kale, shelled edamame, toasted almonds, feta cheese, sliced green onions, and chopped parsley. Gently toss these ingredients together, ensuring they are well mixed, creating a colorful medley of textures and flavors. The combination of these ingredients not only adds nutritional benefits but also makes for a beautiful presentation.
- In a separate small bowl, whisk together the lemon juice, remaining olive oil, salt, and pepper to create a zesty dressing. This dressing will add brightness and enhance the flavor of your salad. Once combined, pour the dressing over the salad mixture and toss everything to ensure all components are coated well with the dressing.
- Finally, you can serve your Protein Kale and Quinoa Salad immediately for an energizing meal or refrigerate it for later. If storing, it tends to taste even better the next day as the flavors meld together. Before serving, taste one last time to adjust the seasoning if necessary.
Notes
Refrigerate for up to 3-4 days; tastes best within two days for optimal crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
Nutrition
- Calories: 350 kcal
- Sodium: Varies based on added salt
- Protein: 15 g