Ingredients
- 1 bunch of kale - de-stemmed and chopped (approx. 8 cups)
- ½ tablespoon olive oil
- 1 cup cooked quinoa - cooled
- 1 cup canned chickpeas - drained and rinsed
- 1 cup canned lentils - drained and rinsed
- ½ cup diced cucumber
- ½ cup carrots
- ½ cup crumbled feta cheese
- ⅓ cup diced red onion
- ¼ cup roasted pepitas
- ¼ cup chopped parsley
- 2 tablespoon chopped dill
Honey Mustard Dressing:
- 1 cup olive oil
- ½ cup lemon juice
- 2 tablespoon dijon mustard
- 2 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
To Make Quinoa:
- Add 1 cup uncooked quinoa and 2 cups water to a pot over medium-high heat. Cover the pot and bring to a boil, then reduce heat to let it simmer until the quinoa has soaked up all the water. Do not stir during this time.
- Remove the pot from the heat, and let it sit covered for 10 minutes. Then fluff with a fork. Let the quinoa cool completely before adding to the salad. You’ll need 1 cup cooked quinoa for the salad recipe.
To Make Honey Mustard Dressing:
- In a mason jar or medium bowl, mix together 1 cup olive oil, ½ cup lemon juice, 2 tablespoon dijon mustard, 2 tablespoon honey, ½ teaspoon salt and ¼ teaspoon ground black pepper.
Assemble The Salad:
- Rip 1 bunch of kale leaves from the stems. Rip them into smaller bite-size pieces. Wash the kale leaves using a salad spinner or by rinsing in a strainer and wrapping in a kitchen towel to dry. Add them to a large bowl.
- Add ½ tablespoon olive oil plus a pinch of salt to the bowl. Use your hands to squeeze and massage the kale for 3-5 minutes. This will break down the kale leaves and make it much easier to chew!
- Now add 1 cup cooked quinoa, 1 cup canned chickpeas, 1 cup canned lentils, ½ cup diced cucumber, ½ cup chopped carrots, ½ cup crumbled feta cheese, ⅓ cup diced red onion, ¼ cup roasted pepitas, ¼ cup chopped parsley and 2 tablespoon chopped dill to the large bowl. Toss everything together.
- Pour ½ cup honey mustard dressing over the salad and toss together until evenly mixed. Taste and add more salad dressing if needed. Salad is now ready to serve!
Recipe Notes:
Nutrition info does not include salad dressing as it will vary depending on how much or how little dressing you add.
Nutrition Info
Calories: 149kcal | Carbohydrates: 17g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 380mg | Potassium: 349mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3656IU | Vitamin C: 30mg | Calcium: 129mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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