addicted. [kale & quinoa salad w. dried cranberries, walnuts & feta]
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.
kale & quinoa salad w. dried cranberries, walnuts & feta
Prep time:
Cook time:
Total time:
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
Instructions
- 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.
Notes
Recipe adapted from All Recipes.
sounds so yummy and healthy! I love to make quinoa and stir some chopped up kale in while it’s still hot so it wilts the kale. Mmm mm!
Ooh that does look good. I have just got into quinoa and can understand your passion for it! Love that combination of flavours, could just eat a plate of it now ;)
Ha ha, I do believe you Caroline! I’ve beed addicted to foods where I must have it over and over! So because I’m familiar with your recipes and always trust your good taste, I have a feeling I will get addicted to this too! I make a kale salad with a ceasr dressing and see that this takes it a whole step further with the quinoa, nutes and dried cranberries!
I am not surprised that you are addicted! It looks beautiful and delicious indeed.
Are we going to have to hold an intervention?? Haha. I’m pretty sure this is one thing that more people should be addicted to. Looks great!
Katherine (and I) would love this!
i think the lemon mustard vinaigrette is my favorite about this salad- that and the walnuts. I can see why you have eaten it for 4 days now!
I’ve yet to try kale raw but, I must admit, this salad is probably the most tempting of any I’ve seen that use it. Yum!
I love all the flavors here… I can see why you’ve been eating this for days.
The title alone was brilliant, Caroline!
Well how lucky for me…all the ingredients just waiting to come together in this! :)
Made this tonight and it was EXCELLENT! Loved it :)
Healthy & Beautifully- Colorfully Presented, Caroline. Xx
Reblogged this on Chef Simondsjr.
I am totally addicted to a very similar salad right now. Mine has red grapes instead of raisins and toasted pepitas instead of walnuts. Yours definitely looks like a nice variety. Have you been to Le Grande Orange in Pasadena? They have amazing short rib tacos that get served with this type of salad and home made tortillas. You must go! Just make sure to take home a half dozen of their home made English Muffins. They are incredible.
I’ve made this salad twice and really like it. Also passed it along to my daughter who also likes it. We have had it with and without the feta cheese. Even though we both like feta, we prefer this salad without the feta. My daughter adds the dressing only as she eats it. I put the dressing on when I make it and find that acceptable over several days. It makes a light, but filling lunch. Thanks for posting.