Kale & Quinoa Salad with Feta, Raisins & Walnuts

Today I want to share with you my take on a kale salad. It's delicious, easy to make and very healthy.
This salad got me hooked so much on kale and quinoa, that I have not eaten anything else this past week. I cooked different grains before, but had a tendency to rely on dried pasta, which was faster to cook and, will not lie, thought was much tastier than healthy grains. Discovering quinoa once again, opened a completely new universe for easy and delicious dinners and picnic snacks, so I hope once you try this, you will be hooked too!

Ingredients (2 main servings or 4 sides):
  • 1 cup quinoa
  • 1/3 cup dried raisins or cranberries
  • half of small red onion
  • 1/2 big bunch of kale
  • 1/2 cup crumbled feta
  • 1/2 cup toasted chopped walnuts 
  • salt and pepper to taste
  • pinch dried chilli flakes 
  • dash of lemon juice
  • olive oil for cooking 
Cook the quinoa according to packaging (do not overcook like I did for the first time, cook just until tender and separates creating little curly Q). Drain well and then return to the pot (off the heat). Add the raisins and cover with a tea towel and then the lid, and set aside to cool (raisins and the tea towel will absorb the moisture and make quinoa very fluffy).

Toast the walnuts in a dry frying pan over medium heat for a couple of minutes. Put them aside. Warm up some olive oil in the pan and sauté finely chopped onion for a couple minutes until soft.
Remove the tough ribs from the kale, stack the leaves and thinly slice them or tear them into small pieces. Add to the pan and cook for about 5 minutes until wilted. You can add a small splash of water to the pan to create steam and cook until the moisture evaporates. Season with salt, pepper and a pinch of chilli flakes to taste.

Add the kale to the quinoa, along with the feta and toasted walnuts. Drizzle with oil and a squeeze of lemon. Toss again, add more spices if you want and serve.


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