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Kale and Quinoa Salad
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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
Total Time 15 minutes
Servings 3
Author Claudine

Ingredients

  • 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

Instructions

  • 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.