Meet my new favorite salad. I made it for the first time a few weeks ago, and I’ve made it about three times since then. It’s delicious and very easy to throw together. The only thing you have to cook is the quinoa; everything else just gets chopped and thrown into the bowl. Mix up a super simple honey-dijon dressing and that’s it! Lunch is ready.
This is one of my new favorite ways to eat kale, too. I’ve tried a few raw kale salad recipes before, but this is by far my favorite. For this salad, make sure to use flat-leaf kale (not the curly kind). One of my grocery stores calls it lacinato kale, and the other calls it dinosaur kale. The name dinosaur kale is appropriate because its leaves are bumpy, like what I imagine petting a dinosaur would feel like.
I find that it’s a great variety of kale to eat raw in a salad because the leaves seem more tender and don’t require any massaging to break down. I never have any trouble finding it in my various grocery stores, so keep an eye out for it!
I hope you give this salad a try. It’s so good!
Kale and quinoa salad with feta
Adapted from Smitten Kitchen
This salad makes a super satisfying lunch, especially on a work day. The nuts and berries can be easily substituted with whatever variety you have on hand. I used feta, but the original recipe calls for ricotta salata. The lemon zest really adds some flavor, so be sure to include it.
½ cup quinoa, rinsed well (or 1.5 cups cooked leftover quinoa)
1 bunch of Lacinato kale, very thinly sliced (see directions below)
½ cup sliced almonds, toasted
1/3 cup dried cranberries, roughly chopped
3 scallions, thinly sliced
zest of 1 lemon
1/2 cup crumbled feta (or more, to taste)
For the dressing:
3 tablespoons olive oil
1.5 tablespoons champagne vinegar (or white/red wine vinegar)
2 teaspoons smooth Dijon mustard
1 teaspoon grainy Dijon mustard
Scant 1 teaspoon honey
Salt + freshly ground black pepper, to taste
1. To make the quinoa, combine the rinsed quinoa with 1.5 cups water in a medium saucepan. Add a few pinches of salt. Bring to a boil, then lower the heat and simmer (covered) for about 15 minutes, or until the water has been absorbed and the quinoa is tender. Set aside to cool, then fluff with a fork.
2. Rinse and dry the kale leaves. Remove the tough stems and ribs from the leaves. You should end up with long, thin leaves. To slice them, stack a few of the leaves into a small pile. Then, roll up the stacked leaves (the long way) as tightly as you can. Using a sharp knife, very thinly slice the rolled-up stack of leaves. You should end up with thin ribbons of kale that resemble the fake green grass people put in Easter baskets.
3. Combine the kale ribbons and cooked quinoa in a large salad bowl. Add the remaining salad ingredients (almonds, cranberries, scallions, lemon zest, and feta).Toss to combine.
4. To make the dressing, whisk together all the ingredients in a small bowl. Alternatively, you could add all the ingredients in a small jar with a lid and shake to combine. Pour the dressing on the salad and toss to combine. I find that tongs work best for this job.