Inactive marinating time: 30 minutes. Recipe video above.A seriously tasty kale salad that also happens to incorporate quinoa, another superfood! Marinating is the secret to tasty raw kale salads. Keeps for days! Makes 3 as a light meal, or serves 6 - 8 as a side.
Prep time: PT45M
Cook time: PT15M
Total time: PT60M
4.99 stars (68 reviews)
kale and quinoa salad, kale salad
- Scrunch up the kale leaves then slice to about 1cm / 2/5" thickness.
- Transfer to large bowl.
- Drizzle over oil, scatter with salt and pepper. Use your hands to scrunch the kale leaves for 1 minute (see video). It should shrink to about half the size.
- Set aside for 30 minutes. The leaves will soften, making them suitable for eating raw.
- Place quinoa in a fine mesh colander, then rinse under running water for 30 seconds. Drain excess water well. (Or do this in a big bowl)
- Place in a saucepan with water. Cover with lid, bring to simmer over medium heat then leave for 12 - 15 minutes until all water is absorbed.
- Remove from heat, leave lid on, and rest for 5 - 10 minutes. Fluff with fork then cool (spread on tray and refrigerate to speed up).
- Place ingredients in a jar, screw lid on and shake well. Set aside for 10 minutes.
- Add the quinoa into the bowl with the kale. Add all the dill and coriander/cilantro, half the nuts, feta, and 2/3 of dressing.
- Toss well.
- Transfer into serving platter or bowls. Drizzle with remaining dressing, garnish with remaining feta and nuts.
- See Note 3 for serving suggestions - I've been having this as a meal, just plain.