Inactive marinating time: 30 minutes. Recipe video above.A seriously tasty kale salad that also happens to incorporate quinoa, another superfood! Marinating is the secret to tasty raw kale salads. Keeps for days! Makes 3 as a light meal, or serves 6 - 8 as a side.
Keyword: kale and quinoa salad, kale salad
Servings: 3- 6 people
8cups(packed) kale leaves (Note 1)
1tbspextra virgin olive oil
1/4tspeach salt and pepper
1cupquinoa, any colour
Zest of 1 large lemon
2 1/2tbsplemon juice
3tbspextra virgin olive oil
1tspDijon mustard(or American)
1garlic clove, minced
1tspsugar(optional, I add it)
1/2tspeach salt and pepper
1/4cupdill leaves, roughly chopped
1/4cupcoriander/cilantro leaves, roughly chopped
1red onion, quartered and finely sliced (optional)
1/3 - 1/2cupchopped roasted almonds
100g/3.5oz crumbled feta
Scrunch up the kale leaves then slice to about 1cm / 2/5" thickness.
Transfer to large bowl.
Drizzle over oil, scatter with salt and pepper. Use your hands to scrunch the kale leaves for 1 minute (see video). It should shrink to about half the size.
Set aside for 30 minutes. The leaves will soften, making them suitable for eating raw.
Place quinoa in a fine mesh colander, then rinse under running water for 30 seconds. Drain excess water well. (Or do this in a big bowl)
Place in a saucepan with water. Cover with lid, bring to simmer over medium heat then leave for 12 - 15 minutes until all water is absorbed.
Remove from heat, leave lid on, and rest for 5 - 10 minutes. Fluff with fork then cool (spread on tray and refrigerate to speed up).
Place ingredients in a jar, screw lid on and shake well. Set aside for 10 minutes.
Add the quinoa into the bowl with the kale. Add all the dill and coriander/cilantro, half the nuts, feta, and 2/3 of dressing.
Transfer into serving platter or bowls. Drizzle with remaining dressing, garnish with remaining feta and nuts.
See Note 3 for serving suggestions - I've been having this as a meal, just plain.
1. TO REMOVE KALE LEAVES - see video, it's helpful. Hold the kale by the stem them grasp the base of the leafy part then run your hand up the stem to remove the leaves.AMOUNT TO USE: No need for 100% accuracy here because the kale wilts so much with marinating. Use 8 cups jam packed with the kale leaves (before chopping).TYPE OF KALE: Tuscan or curly kale is fine to use for this technique. I use curly kale because it's the more common one here in Australia and it's cheaper.2. STORAGE: This is a great salad to keep for a few days - kale is quite hardy (unlike normal salad leaves which wilt quickly on contact with dressing). It's great for 2 days, still good on Day 3. I like to hold back some of the Dressing (see recipe steps) for this reason - because it freshens up the salad to add dressing if serving after the day of making it.3. HOW TO SERVE: I've been obsessively eating this as a meal. The quinoa makes this filling so you're not craving ice cream 30 minutes after dinner. Try adding shredded chicken or even canned tuna for more protein. It's also terrific served as a side for any cooked protein because it's veg + filling carb in one.4. This is the nutrition assuming this is served as a meal (3 servings from recipe). I honestly find this filling as a meal (thank you Mr Quinoa), and I don't even have the urge for ice cream! If used as a side for 6, it is 289 calories per person and I consider this to be a good veg + filling carby side for a meal.