In the Kitchen on the Weekend: Kale-Quinoa Salad - WCAX.COM Local Vermont News, Weather and Sports-

In the Kitchen on the Weekend: Kale-Quinoa Salad

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1 large bunch of kale
2 carrots, peeled
Juice of 1 and a half to 2 lemons 
2-3 tablespoons olive oil
~3/4 cup quinoa, already cooked in vegetable or chicken stock, fully cooled
4 ounces feta cheese
1/4 cup sliced almonds (or chopped walnuts)
1/4 cup dried cranberries, chopped


Remove large stems from kale. Then chop the leaves and add to a large bowl. Using a knife or julienne peeler, julienne the carrots and add to the bowl.         Add the rest of the ingredients and toss together until well mixed. Finish with salt and pepper to taste. Keep refrigerated.

Notes: If you like a creamier salad, you can add about 1/4 cup greek yogurt. The salad will keep in the refrigerator for at least 3 days. Don't be afraid to change the proportions of the ingredients to your liking- experiment!

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