Kale and Quinoa Salad with Creamy Lemon Dressing
An easy to make kale and quinoa salad that's perfect for lunch or a light dinner.
Ingredients
- 1 large or 2 small Bunches of Kale, chopped or sliced into bite size pieces 10 -12oz
- 4 cups Cooked Quinoa
- 1/2 cups Walnuts, chopped
- 1 cup Raisins Can use black or golden raisins or currants
- 2 tbsp Pecorino Cheese Shredded is preferred but you can use grated
For The Dressing
- 1 cup Greek Yogurt, plain Can sub in plain coconut yogurt
- 1/2 cup Lemon Juice
- 6 tbsp Olive Oil
- 4 tbsp Honey
- 2 small Garlic Clove
- 2 tsp Salt
- Fresh Ground Black Pepper
Instructions
- Rinse and dry the kale and chop into small bite size pieces.
- Rinse and cook the quinoa according to package directions.
Make the Creamy Lemon Dressing
- In a bowl combine the greek yogurt, lemon juice, olive oil, honey, grated garlic cloves, salt, & pepper. Whisk until creamy, it may seem clumpy at first but it will smooth out.
Assemble The Salad
- Add the kale to a large bowl and drizzle 3 tbsp of the dressing on top of the kale.
- Using clean hands, gently massage the kale and coat with the salad. Let sit for 10 min so the kale becomes soft and tender.
- Add the quinoa (it can be warm), walnuts, raisins and cheese to the kale. Mix then drizzle with 1/2 of the dressing. You will have extra dressing for serving if needed. Serve warm or at room temperature.
Notes
You can substitute curly kale.
You will have extra salad dressing to drizzle over if needed.
Leftovers can be stored in the refrigerator and eaten within 2 days. Gently microwave for a few minutes, so it's slightly warm.
Add grilled steak or chicken to make it more of a hearty meal if desired.
Nutrition
Serving: 2cupsCalories: 724kcalCarbohydrates: 92gProtein: 17gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 18gTrans Fat: 0.003gCholesterol: 5mgSodium: 1236mgPotassium: 804mgFiber: 9gSugar: 22gVitamin A: 51IUVitamin C: 15mgCalcium: 145mgIron: 4mg
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