Description
A vibrant, nutrient-rich salad that combines hearty kale and protein-packed quinoa, perfect for meal prep or a satisfying lunch.
Ingredients
Scale
- 1 cup kale, chopped
- 1 cup quinoa
- 1 can chickpeas, rinsed
- 1 cup cherry tomatoes, diced
- 1 cucumber, diced
- 1/4 cup feta cheese (optional)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse 1 cup of quinoa under cold water. Cook it in 2 cups of water; bring to a boil, reduce heat, and let simmer for about 15 minutes.
- While quinoa cooks, remove stems from kale, chop into bite-sized pieces, and massage with a bit of olive oil.
- Dice cherry tomatoes and cucumber; rinse chickpeas if canned.
- Combine cooled quinoa with kale, tomatoes, cucumber, and chickpeas in a bowl. Crumble feta on top if using.
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl; pour over salad and toss gently.
- Taste and adjust seasoning as needed.
Notes
You can make this salad ahead of time! Keep the dressing separate until ready to eat. Feel free to mix in other veggies like bell peppers or carrots.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg