Kale Quinoa Greek Salad with Lemon Balsamic Vinaigrette
Author: Nancy Stanton
Recipe type: Lunch or Dinner
Cuisine: Greek
- For the Salad
- 1 Large Head of Kale, (or two small) stems removed and chopped
- 2 tbsp fresh Lemon Juice
- ½ -1 tbsp Oil, Olive or Grape Seed
- 2 cups Cooked Quinoa
- 1½ Bell Peppers, chopped
- 1 cup English or Persian Cucumbers, chopped
- ¾ - 1 cup Grape Tomatoes, sliced in half
- ½ cup Red Onion, diced
- ½ cup Kalamata Olives, sliced in half
- Optional:
- Pepperoncinis
- Feta
- For the Dressing:
- ¼ cup Balsamic Vinegar
- 1 tbsp Lemon Juice
- 2½ tbsp Oil, Olive or Grape Seed
- ¾ tsp Sea Salt
- ½ tsp Black Pepper
- ¼ tsp Dried Oregano
- ¼ tsp Garlic Powder
- Cook Quinoa if needed, according to package directions, let cool
- Remove Kale leaves from stems, wash, chop, pat dry and place in a large salad bowl
- Drizzle Lemon Juice and Oil over Kale
- Massage Kale, with clean hands, until the volume has reduced by ⅓-1/2 its size
- Set aside
- Chop Bell Peppers, Cucumber(s), Tomatoes, Onions and Olives, then add to salad bowl
- Add 2 cups Cooked and Cooled Quinoa
- Toss salad together to incorporate ingredients
- Set aside
- For the Dressing:
- Mix all ingredients in a jar with a lid and shake until well combined
- Transfer Salad to individual bowls and top with 1-2 tablespoons Lemon Balsamic Vinaigrette
- Enjoy!!!
Recipe by Dinners Swerved at https://dinnersswerved.com/kale-quinoa-greek-salad/
3.5.3226