Kale Quinoa Greek Salad with Lemon Balsamic Vinaigrette
 
Prep time
Cook time
Total time
 
A healthy and hearty update to the classic Greek Salad
Author:
Recipe type: Lunch or Dinner
Cuisine: Greek
Ingredients
  • 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
Instructions
  1. Cook Quinoa if needed, according to package directions, let cool
  2. Remove Kale leaves from stems, wash, chop, pat dry and place in a large salad bowl
  3. Drizzle Lemon Juice and Oil over Kale
  4. Massage Kale, with clean hands, until the volume has reduced by ⅓-1/2 its size
  5. Set aside
  6. Chop Bell Peppers, Cucumber(s), Tomatoes, Onions and Olives, then add to salad bowl
  7. Add 2 cups Cooked and Cooled Quinoa
  8. Toss salad together to incorporate ingredients
  9. Set aside
  10. For the Dressing:
  11. Mix all ingredients in a jar with a lid and shake until well combined
  12. Transfer Salad to individual bowls and top with 1-2 tablespoons Lemon Balsamic Vinaigrette
  13. Enjoy!!!
Recipe by Dinners Swerved at https://dinnersswerved.com/kale-quinoa-greek-salad/