Quinoa Kale Salad

I’m on a quinoa kick right now

Which is probably a good thing since it’s considered a superfood. Quinoa is loaded with fiber, minerals and antioxidants which are all great for your health

I’m also really digging kale right now which is also, you’ve guessed it, another superfood. Again with the fiber and minerals but it also just tastes great and add a beautiful dark green color to recipes

So this is a recipe you can feel good about serving your family!

I’m using 2 cups of mixed color grape tomatoes, sliced in half. I also have 2 cups of chopped kale, 1 cup of cooked quinoa, 1 cup of corn kernels and a small bunch of fresh chives snipped into 1/2 inch pieces

You can use either fresh corn or frozen. Fresh is always better, but we’re at the mercy of our weather here in Upstate NY, so frozen it is. Just make sure to thaw it out

Here’s a link to our easy cooked quinoa

Toss all of the ingredients into a bowl and mix well

Let’s shake up a quick lemony vinaigrette to dress this salad with

Juice and zest one lemon and measure out 3 tablespoons of olive oil, 1 tablespoon of water and one teaspoon each of honey, kosher salt & black pepper

Add all of the ingredients to a small jar and shake well

This vinaigrette adds such a fresh taste to the salad

Drizzle about a third of the vinaigrette over the salad and toss lightly

Taste and add more dressing if needed

Serve as a side or perfect as a lunch salad

Enjoy!!!

Simply Sundays ~ Quinoa Kale Salad

Servings: 6 cups
Time: 20 minutes
Difficulty: Easy
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Ingredients

2 cups of mixed color grape tomatoes, sliced in half

2 cups of chopped kale

1 cup of cooked quinoa

1 cup of corn kernels (thawed if frozen)

1 small bunch of fresh chives snipped into 1/2 inch pieces

For the lemon vinaigrette

Juice and zest of one lemon

3 tablespoons of olive oil

1 tablespoon of water

1 teaspoon of honey

1 teaspoon of kosher salt

1 teaspoon of black pepper

Directions

Toss all of the salad ingredients into a bowl and mix well

For the vinaigrette:

Juice and zest one lemon and measure out 3 tablespoons of olive oil, 1 tablespoon of water and one teaspoon each of honey, kosher salt & black pepper; add all of the ingredients to a small jar and shake well

Drizzle about a third of the vinaigrette over the salad and toss lightly

Taste and add more dressing if needed

Tools used to make this recipe

Lemon Lime Squeezer

Mini Prep Glass Bowl

Stainless Steel Grater/zester