If you know anything about me, you know that I love a good salad. The recipe below is a current favorite of mine. Healthy kale gets dressed in a slightly sweet, tangy lemon vinaigrette. A bit of quinoa gives the salad extra texture, along with feta cheese and pecans.
I sometimes turn this salad into a main dish — it makes a filling lunch — by topping it with cooked chicken, canned tuna or another protein. The kale holds up better than lettuce would, so this salad can be kept in the fridge and stay fresh when packed for a school or office lunch.
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Cooktop Cove
Low-Carb Kale and Quinoa Salad
4
15 minutes
0 minutes
15 minutes
6 cups chopped kale
1/2 cup uncooked quinoa, cooked according to package directions
3 tablespoons white wine vinegar
1 teaspoon lemon juice
1 teaspoon lemon zest
2 teaspoons honey
3 tablespoons olive oil
1 cup crumbled feta cheese
1/4 cup chopped pecans
In a large bowl, toss together the kale and cooked quinoa.
In a small bowl, whisk together the vinegar, lemon juice, lemon zest and honey.
While whisking continuously, add the olive oil in a thin stream. Continue whisking until the mixture emulsifies.
Pour the dressing over the kale and quinoa and toss to mix well.
Put salad into individual serving bowls. Sprinkle the feta cheese and nuts over the top of each serving.
