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–+ servings
Stephanie

Kale and Quinoa Salad with Lemon Vinaigrette: A Refreshing Twist!

A refreshing and nutritious Kale and Quinoa Salad with a zesty lemon vinaigrette.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 bunch kale chopped
  • 1 cup cooked quinoa
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1/4 cup feta cheese crumbled
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Method
 

  1. In a large bowl, combine the chopped kale, cooked quinoa, cherry tomatoes, red onion, and feta cheese.
  2. In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the vinaigrette.
  3. Pour the vinaigrette over the salad and toss to combine.
  4. Let the salad sit for about 10 minutes to allow the flavors to meld.
  5. Serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 25gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 13gCholesterol: 5mgSodium: 200mgFiber: 5gSugar: 2g

Notes

  • For added protein, consider adding chickpeas or grilled chicken.
  • This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

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