Ingredients:
1 cup of quinoa
2 cups of water or vegetable broth
4 cups of kale, stems removed and leaves chopped
1 cup of cherry tomatoes, halved
1/2 cup of diced cucumber
1/4 cup of sliced red onion
1/4 cup of dried cranberries or raisins
1/4 cup of crumbled feta cheese or goat cheese (optional)
1/4 cup of chopped walnuts or almonds
2 tablespoons of extra virgin olive oil
2 tablespoons of fresh lemon juice
1 clove of garlic, minced
Salt and pepper to taste
Instructions:
Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and water or vegetable broth.
Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
Remove from heat and let it cool. In a large mixing bowl, combine the chopped kale, cherry tomatoes, diced cucumber, sliced red onion, dried cranberries or raisins, crumbled feta cheese or goat cheese (if using), and chopped walnuts or almonds.
In a separate small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, salt, and pepper to make the dressing. Pour the dressing over the salad ingredients.
Using your hands or tongs, massage the dressing into the kale leaves for a few minutes to soften them. Add the cooked and cooled quinoa to the salad bowl and toss gently to combine all the ingredients.
Taste and adjust the seasoning if needed. Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve the Kale and Quinoa Salad as a nutritious and satisfying main course or as a side dish. Feel free to add other ingredients such as roasted vegetables, avocado slices, or fresh herbs like parsley or basil for additional flavor and texture. Enjoy the healthy and delicious Kale and Quinoa Salad!