Lemony Kale and Quinoa Salad

Lemony Kale and Quinoa Salad is a gluten free and lacto ovo vegetarian recipe with 4 servings. One portion of this dish contains approximately 10g of protein, 13g of fat, and a total of 285 calories. For $1.44 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe is liked by 394 foodies and cooks. It is brought to you by Budget Bytes. If you have quinoa, garlic, lacinato kale, and a few other ingredients on hand, you can make it. It works best as a side dish, and is done in about 40 minutes. Overall, this recipe earns an outstanding spoonacular score of 100%. Similar recipes include Lemony Kale Quinoa, Lemony Asparagus & Kale Quinoa, and Lemony Kale Salad.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Rinse the quinoa well with cool water to remove the saponins, a natural coating that can taste bitter. Remove the stems of the kale leaves by running a sharp knife along both sides of each stem. Cut each leaf in half lengthwise, then across into inch strips. Rinse the kale well in a colander.Mince the garlic and add it to a large pot with the olive oil. Saut over medium-low heat for one minute, or until the garlic is slightly softened. Add the rinsed kale and saut for 2-3 minutes more, or just until the kale has wilted and looks dark green and glossy.Add the rinsed quinoa to the pot along with vegetable broth. Stir the contents of the pot, place a lid on top, and turn the heat up to medium-high. Let the pot come to a boil. As soon as it does, reduce the heat to low and let it simmer for 15 minutes. Make sure the pot is simmering the whole time.After 15 minutes, check the quinoa to see if it is done. Each granule should look slightly transparent with a white outer rim. If there is still a considerable amount of broth left in the bottom of the pot, replace the lid and let simmer for a few minutes more. If there is a small amount of liquid, simply remove the lid and saut for a couple of minutes, or until the excess liquid evaporates.While the pot is simmering, zest half of the lemon. Chop the walnuts and crumble the feta.Once the quinoa is cooked and any excess moisture has evaporated, remove the pot from the heat. Sprinkle the lemon zest over the kale and quinoa. Squeeze the juice from half of the lemon over the pot as well. Finally, sprinkle the chopped nuts and crumbled feta on top and serve.**

 

Step by step:

1. Rinse the quinoa well with cool water to remove the saponins, a natural coating that can taste bitter.

2. Remove the stems of the kale leaves by running a sharp knife along both sides of each stem.

3. Cut each leaf in half lengthwise, then across into inch strips. Rinse the kale well in a colander.Mince the garlic and add it to a large pot with the olive oil. Saut over medium-low heat for one minute, or until the garlic is slightly softened.

4. Add the rinsed kale and saut for 2-3 minutes more, or just until the kale has wilted and looks dark green and glossy.

5. Add the rinsed quinoa to the pot along with vegetable broth. Stir the contents of the pot, place a lid on top, and turn the heat up to medium-high.

6. Let the pot come to a boil. As soon as it does, reduce the heat to low and let it simmer for 15 minutes. Make sure the pot is simmering the whole time.After 15 minutes, check the quinoa to see if it is done. Each granule should look slightly transparent with a white outer rim. If there is still a considerable amount of broth left in the bottom of the pot, replace the lid and let simmer for a few minutes more. If there is a small amount of liquid, simply remove the lid and saut for a couple of minutes, or until the excess liquid evaporates.While the pot is simmering, zest half of the lemon. Chop the walnuts and crumble the feta.Once the quinoa is cooked and any excess moisture has evaporated, remove the pot from the heat. Sprinkle the lemon zest over the kale and quinoa. Squeeze the juice from half of the lemon over the pot as well. Finally, sprinkle the chopped nuts and crumbled feta on top and serve.**

Nutrition Information:

covered percent of daily need