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Kale & Quinoa Salad with Lemon Dressing
Lacinato kale softens under a bright lemon-honey dressing that clings to every leaf, while quinoa, halved tomatoes, crisp cucumber, and sweet bell peppers tumble together in a refreshing, hearty bite.
- Total
- 15 min
- Prep
- 15 min
- Serves
- 6
Nutrition per Serving
- Calories
- 400
- Protein
- 14g
- Carbs
- 37g
- Fat
- 23g
- Fiber
- 8g
- Sugar
- 6g
- Sodium
- 406mg
Ingredients
- 1 bunch lacinato kale, stemmed and chopped
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 2 tablespoons chopped shallot
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 cups grape or cherry tomatoes, halved
- 2 cups cooked quinoa
- 1 English cucumber, thinly sliced
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 (15 ounce) can unsalted chickpeas, rinsed
- 3/4 cup feta cheese, crumbled
- 1/2 cup sliced almonds, toasted
Instructions
- 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. Additional reporting by Carrie Myers and Jan Valdez