This kale-quinoa salad pops with different flavors and textures. Massaging the kale helps break down its fibrous nature, while add-ins like toasted almonds, feta and cucumber add crunch and saltiness.
Ingredients:
1 bunch lacinato kale, stemmed and chopped
6 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
2 tablespoons chopped shallot
1 teaspoon honey
½ teaspoon salt
¼ teaspoon ground pepper
2 cups grape or cherry tomatoes, halved
2 cups cooked quinoa
1 english cucumber, thinly sliced
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
1 (15 ounce) can unsalted chickpeas, rinsed
¾ cup feta cheese, crumbled
½ cup sliced almonds, toasted
Directions:
Place kale in a large serving bowl. Whisk together oil, lemon juice, shallot, honey, salt and pepper in a small bowl. Pour 2 to 3 tablespoons of the dressing over the kale; lightly massage until slightly wilted, 1 to 2 minutes.
Top the kale with tomatoes, quinoa, cucumber, peppers, chickpeas, feta and almonds. Drizzle with the remaining dressing and toss before serving.
