Ingredients
- 8 cups packed kale leaves
- 1 Tbsp olive oil
- 1/4 tsp salt and pepper
- 1 cup quinoa, any color
- 2 cups water
- zest of 1 large lemon
- 2 1/2 Tbsp lemon juice
- 3 Tbsp olive oil
- 1 tsp dijon mustard
- 1 garlic clove, minced
- 1 tsp sugar (optional)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup dill leaves, roughly chopped
- 1/4 cup cilantro leaves, roughly chopped
- 1 red onion, quartered and finely sliced
- 1/3 - 1/2 cup roasted almonds
- 3.5 oz crumbled feta
Instructions
Scrunch up the kale leaves then slice to about 1cm / 2/5" thickness. Transfer to large bowl.
Drizzle over oil, scatter with salt and pepper. Use your hands to scrunch the kale leaves for 1 minute (see video). It should shrink to about half the size.
Set aside for 30 minutes. The leaves will soften, making them suitable for eating raw.
Place quinoa in a fine mesh colander, then rinse under running water for 30 seconds. Drain excess water well. (Or do this in a big bowl)
Place in a saucepan with water. Cover with lid, bring to simmer over medium heat then leave for 12 - 15 minutes until all water is absorbed.
Remove from heat, leave lid on, and rest for 5 - 10 minutes. Fluff with fork then cool (spread on tray and refrigerate to speed up).
Place ingredients in a jar, screw lid on and shake well. Set aside for 10 minutes.
Add the quinoa into the bowl with the kale. Add all the dill and coriander/cilantro, half the nuts, feta, and 2/3 of dressing.
Toss well.
Transfer into serving platter or bowls. Drizzle with remaining dressing, garnish with remaining feta and nuts.
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