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Kale and Quinoa Salad
A quick and healthy lunch, side or dinner that is sure to impress.
Course Main
Cuisine American
Prep Time 15 minutes minutes
Total Time 15 minutes minutes
Servings 3
Author Claudine
- 1/2 c cooked quinoa
- 1/2 c kale small handful
- 1/2 c mixture of herb leaves mint, basil, parsley and microgreens
- 1/8 cucumber brunoise
- 1/8 apple brunoise
- 1/4 cooked beet brunoise
- 1/3 rib celery brunoise
- 1/2 green onion curls with green parts, sliced white
- 1/2 segmented orange cut in thirds
- 1/4 c crumbled feta
- 6 to asted pecans broken in halves
- 2 T olive oil
- 1 t dijon mustard
- Juice of 2 lemon cheeks about 2 T
- 3 eggs poached (optional)
- salt & pepper to taste
To make vinaigrette, combine oil, dijon and lemon in a jar and shake well.
Mix 1/3 of vinaigrette into quinoa to season.
Combine cucumber, apple, celery, orange segments, feta and pecans and add 1/3 of the vinaigrette.
Add the greens, herbs and quinoa to the salad and toss with remaining vinaigrette. Add beets and lightly toss.
Garnish with green onions and serve.
If using, top served salad with poached egg.