Ingredients
6
6 servings
- •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
- •½ teaspoon ground sea salt
- •1 cup pecans
- •1 cup currants
- •¾ cup crumbled feta cheese
Instructions
- Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
- Put kale in a large mixing bowl.
- Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.
Nutritional Facts
Per 6 servings
- Calories: 439
- Carbohydrate: 44g
- Fat: 27g
- Fiber: 6g
- Protein: 11g
- Sugar: 18g
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