A Happy, Healthy Family


Mediterranean Kale and Quinoa Salad

Summer is synonymous with salad season, and here's a recipe that is so fresh and satisfying yet packed with protein and vegetables.

Make this ahead of time to give the flavors a little time to marry together in the fridge, but, as with most salads, it will be best within the first day or two.

It's great as a side or a main dish, especially served with pita wedges!

Mediterranean Kale and Quinoa Salad Print Friendly and PDF
Serves 4-6


1 c cooked quinoa (I like to cook big batches of quinoa in vegetable broth then freeze them in 1-cup portions so that I can easily grab them for recipes like this).
1 1/2 c kale, chopped
10 cherry tomatoes, quartered
1 cucumber, peeled and diced
1 red bell pepper, diced
10 kalamata olives, pitted and halved
1 T red onion, finely diced
1 c cooked chickpeas
3 T lemon juice
2 T red wine vinegar
1/2 T extra-virgin olive oil
pinch of oregano
dash of black pepper
1/4 c feta cheese


1. In large bowl, combine kale, tomatoes, cucumber, red pepper, olives, red onion, and chickpeas.
2. In small bowl, whisk together lemon juice, red wine vinegar, EVOO, oregano, and black pepper. Pour dressing over vegetable mixture and stir.

3. Stir quinoa into vegetable mixture. Fold in feta.
4. Store in refrigerator for up to 2 days.

Sources: Inspired by POPSUGAR and ifoodreal


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