Quinoa and Kale Salad
- š 1 cup quinoa
- š„¬ A bunch of kale, stems removed
- š„ 1 carrot, grated
- š„¬ 1/2 red cabbage, thinly sliced
- š§ 1/4 red onion, thinly sliced
- š„ 1 cucumber, diced
- š 1 tomato, chopped
- š 1/4 cup dried cranberries
- š« 1 tablespoon extra virgin olive oil
- š„ 1 teaspoon white vinegar
- š· 1 teaspoon red wine vinegar
- š Juice of one lemon
- š§ Salt and pepper to taste
The Quinoa and Kale Salad is a nutritious and delicious option for a light meal or refreshing side dish. Packed with vibrant vegetables such as kale, red cabbage, and carrots, along with the unique texture of quinoa, this salad offers a great balance of flavors. The dish is enhanced by a zesty homemade dressing made from olive oil, lemon, and vinegar, making it not only satisfying but a great choice for health-conscious eaters.
This Quinoa and Kale Salad is a nutritious and delicious option for a light meal or a refreshing side dish. Packed with vibrant vegetables and the unique texture of quinoa, this salad is not only satisfying but also offers a great balance of flavors, enhanced by a zesty homemade dressing.
Ingredients
Salad:
š 1 cup quinoa
š„¬ A bunch of kale, stems removed
š„ 1 carrot, grated
š„¬ 1/2 red cabbage, thinly sliced
š§
1/4 red onion, thinly sliced
š„ 1 cucumber, diced
š
1 tomato, chopped
š 1/4 cup dried cranberries
Dressing:
š« 1 tablespoon extra virgin olive oil
š„ 1 teaspoon white vinegar
š· 1 teaspoon red wine vinegar
š Juice of one lemon
š§ Salt and pepper to taste
Instructions
1- Cook the Quinoa:
- Rinse 1 cup of quinoa under cold water. Combine it with 2 cups of water or broth in a pot. Bring to a boil, then reduce heat to low and cover.
- Simmer until all the liquid is absorbed and the quinoa is tender, about 15-20 minutes. Once done, remove from heat and let it cool.
2- Prepare the Kale:
- After removing the stems, thoroughly wash the kale leaves.
- Chop the kale into bite-sized pieces, then massage it with a sprinkle of salt and a splash of olive oil until the leaves are softened.
3- Assemble the Salad:
- In a large bowl, combine the cooled quinoa with the prepared kale, grated carrot, sliced red cabbage, sliced red onion, diced cucumber, chopped tomato, and dried cranberries.
4- Make the Dressing:
- In a small bowl, whisk together the olive oil, white vinegar, red wine vinegar, lemon juice, salt, and pepper until emulsified.
5- Dress the Salad:
- Pour the dressing over the salad and toss well to coat all the ingredients evenly.
6- Serve:
- Serve immediately or refrigerate for up to 2 hours for a chilled option.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories per Serving: Approximately 220
Nutritional Information per Serving:
- Proteins: 8g
- Fats: 6g
- Carbohydrates: 36g
Equipment: Pot with lid, large salad bowl, small bowl for dressing, knife, and cutting board.
Cooking Tips
- You can use vegetable broth instead of water to cook quinoa for added flavor.
- Massaging the kale with oil and salt helps break down the fibers, making it more enjoyable to eat.
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