No joke, my roommate and I have eaten this salad four days in a row–it’s that good. It’s also one of the easiest and quickest recipes, aside from the time it takes to cook the quinoa, which is all of 10-15 minutes. The lemon-mustard vinaigrette compliments the salad wonderfully, and tames the bitterness of the kale. Considering how much salad we made, I’ll be eating this for another few days.
2 cups water
1 cup Trader Joe’s quinoa
5 oz. (1/2 bag) chopped kale
3 1/2 tbsp. olive oil
3 tbsp. freshly squeezed lemon juice
2 tsp. Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste
4 oz. (1/2 bag) dried cranberries
1/2 – 1 cup chopped walnuts
1/4 cup crumbled feta cheese, plus more or less to taste
Bring a large pot of water to a boil. Stir quinoa into the boiling water, then reduce heat to a simmer and cover. Cook 10-15 minutes, until all water absorbs into the quinoa. Remove pot from heat and allow quinoa to cool completely, uncovered.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt and pepper until combined.
Put kale in a large mixing bowl, then incorporate dressing. Add cooled quinoa, walnuts, cranberries and feta and toss to incorporate. Refrigerate for 1-2 hours, if desired. Serve.
Recipe adapted from All Recipes.