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Photo: Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee
Active Time:25 minsTotal Time:25 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1bunchlacinato kale, stemmed and chopped6tablespoonsextra-virgin olive oil3tablespoonslemon juice2tablespoonschopped shallot1teaspoonhoney½teaspoonsalt¼teaspoonground pepper2cupsgrape or cherry tomatoes, halved2cupscooked quinoa1English cucumber, thinly sliced1mediumred bell pepper, sliced1mediumyellow bell pepper, sliced1(15 ounce) canunsalted chickpeas, rinsed¾cupfeta cheese, crumbled½cupsliced almonds, toasted
Cook Mode(Keep screen awake)
Ingredients
1bunchlacinato kale, stemmed and chopped
6tablespoonsextra-virgin olive oil
3tablespoonslemon juice
2tablespoonschopped shallot
1teaspoonhoney
½teaspoonsalt
¼teaspoonground pepper
2cupsgrape or cherry tomatoes, halved
2cupscooked quinoa
1English cucumber, thinly sliced
1mediumred bell pepper, sliced
1mediumyellow bell pepper, sliced
1(15 ounce) canunsalted chickpeas, rinsed
¾cupfeta cheese, crumbled
½cupsliced almonds, toasted
Directions
Place kale in a large serving bowl. Whisk together oil, lemon juice, shallot, honey, salt and pepper in a small bowl. Pour 2 to 3 tablespoons of the dressing over the kale; lightly massage until slightly wilted, 1 to 2 minutes.
Top the kale with tomatoes, quinoa, cucumber, peppers, chickpeas, feta and almonds. Drizzle with the remaining dressing and toss before serving.
Frequently Asked QuestionsQuinoa is a whole grainthat, unlike most other whole grains, contains complete protein. It’s also high in fiber and is a good source of magnesium, phosphorus, manganese, zinc, iron, thiamine and folate. Quinoa is also a gluten-free grain.Yes, this recipe does not include any ingredients containing gluten.Because this recipe has honey and feta cheese in it, it is not vegan, but it is vegetarian. You could leave the feta cheese out and replace the honey withagave nectarto make this recipe vegan-friendly.Yes, you can substitute with curly kale. Lacinato kale, also called Tuscan kale or dinosaur kale, is a variety of kale with flat dark blue-green leaves that have an embossed texture. The flavor is slightly more delicate than curly kale, but lacinato and curly kale can be used interchangeably in most recipes.Massaging kale helps break down the vegetable’s fibrous texture. This makes it easier to chew and decreases the volume of the leaves. Massage the kale with 2 to 3 tablespoons of the dressing until slightly wilted. The kale should be softer in texture, with a darker and shiny appearance.You’ll need 2 cups of cooked quinoa for the salad, which can easily be made ahead. You cancook quinoaon the stovetop, in a rice cooker or in an Instant Pot. Make sure to give the quinoa a quick rinse in a fine-mesh strainer under cold running water to remove some of its bitterness (from a protective coating called saponin) before cooking.Yes, you can refrigerate it in an airtight container for up to three days but note that the tomatoes and cucumber will release more moisture into the salad the longer it’s stored in the refrigerator. To prevent the salad from getting too soggy, you can store the vegetables separately in airtight containers and then toss them right before serving.
Frequently Asked Questions
Quinoa is a whole grainthat, unlike most other whole grains, contains complete protein. It’s also high in fiber and is a good source of magnesium, phosphorus, manganese, zinc, iron, thiamine and folate. Quinoa is also a gluten-free grain.
Yes, this recipe does not include any ingredients containing gluten.
Because this recipe has honey and feta cheese in it, it is not vegan, but it is vegetarian. You could leave the feta cheese out and replace the honey withagave nectarto make this recipe vegan-friendly.
Yes, you can substitute with curly kale. Lacinato kale, also called Tuscan kale or dinosaur kale, is a variety of kale with flat dark blue-green leaves that have an embossed texture. The flavor is slightly more delicate than curly kale, but lacinato and curly kale can be used interchangeably in most recipes.
Massaging kale helps break down the vegetable’s fibrous texture. This makes it easier to chew and decreases the volume of the leaves. Massage the kale with 2 to 3 tablespoons of the dressing until slightly wilted. The kale should be softer in texture, with a darker and shiny appearance.
You’ll need 2 cups of cooked quinoa for the salad, which can easily be made ahead. You cancook quinoaon the stovetop, in a rice cooker or in an Instant Pot. Make sure to give the quinoa a quick rinse in a fine-mesh strainer under cold running water to remove some of its bitterness (from a protective coating called saponin) before cooking.
Yes, you can refrigerate it in an airtight container for up to three days but note that the tomatoes and cucumber will release more moisture into the salad the longer it’s stored in the refrigerator. To prevent the salad from getting too soggy, you can store the vegetables separately in airtight containers and then toss them right before serving.
Originally appeared: EatingWell.com, October 2021
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Nutrition Facts(per serving)400Calories23gFat37gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
