Kale Quinoa Salad

tahini

🥗Healthier: Greek yogurt

💰Cheaper: peanut butter

Greek yogurt adds creaminess with fewer calories.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey is often less expensive and provides sweetness.

Scrunch up the kale leaves then slice to about 1cm / 2/5" thickness.

Transfer to large bowl.

Drizzle over oil, scatter with salt and pepper. Use your hands to scrunch the kale leaves for 1 minute. It should shrink to about half the size.

Set aside for 30 minutes. The leaves will soften, making them suitable for eating raw.

Place quinoa in a fine mesh colander, then rinse under running water for 30 seconds. Drain excess water well.

Place in a saucepan with water. Cover with lid, bring to simmer over medium heat then leave for 12 - 15 minutes until all water is absorbed.

Remove from heat, leave lid on, and rest for 5 - 10 minutes. Fluff with fork then cool (spread on tray and refrigerate to speed up).

Place ingredients for dressing in a jar, screw lid on and shake well. Set aside for 10 minutes.

Add the quinoa into the bowl with the kale. Add all the dill and coriander/cilantro, half the nuts, feta, and 2/3 of dressing.

Toss well.

Transfer into serving platter or bowls. Drizzle with remaining dressing, garnish with remaining feta and nuts.

Cooking Techniques

Spice Level:

Dietary

Allergens