Salads
addicted.kale & quinoa salad w. dried cranberries, walnuts & feta
Jump To Recipe
eat
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.
from Caroline’s kitchen
kale & quinoa salad w. dried cranberries, walnuts & feta
- prep
- 10m
- total
- 25m
- serves
ingredients
- 2 cups water
- 1 cup Trader Joe's quinoa
- 5 oz. (1/2 bag) chopped kale
- 3½ 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
- ½ - 1 cup chopped walnuts
- ¼ cup crumbled feta cheese, plus more or less to taste
directions
- 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.
