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Kale Quinoa Salad with Pecans

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PREP TIME
5 min
COOKING TIME
15 min
TOTAL TIME
55 min
SERVINGS
6 servings
Lunch Dinner Salad
Kale Quinoa Salad with Pecans
Ingredients
  • 2 cups water
  • 1 cup quinoa
  • 10 leaves kale, cut into small pieces
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 large garlic clove, minced
  • 1 teaspoon fresh cracked black pepper
  • 1/2 teaspoon ground sea salt
  • 1 cup pecans
  • 1 cup currants
  • 3/4 cup crumbled feta cheese
Instructions
1
Heat water in a saucepan over high heat until it reaches its boiling point; then add quinoa and stir well to combine.
2
Reduce the heat to a lower setting, about medium-low, cover the saucepan with a lid, and let it cook for approximately 12 minutes or until all the water has been absorbed.
3
Take the saucepan off the heat source and let it sit, still covered, for about 5 minutes to allow the quinoa to rest.
4
After the waiting period, remove the lid from the saucepan and let it cool down completely to room temperature.
5
In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, black pepper, and salt until they form a smooth emulsion.
6
Pour the emulsified dressing over a large mixing bowl containing chopped kale, making sure to coat it evenly.
7
Once the quinoa has cooled down, add it to the bowl with the kale and dressing.
8
Combine all the ingredients - including cooled quinoa, chopped pecans, dried currants, and crumbled feta cheese - in a single bowl and gently toss everything together.