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Kale and Quinoa Salad with Lemon Vinaigrette Recipe

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This recipe for Kale and Quinoa Salad with Lemon Vinaigrette is from The Matthews Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad:

1/2 cup uncooked quinoa
1 cup water
5 cups baby kale, chopped very small
1/2 cup unsalted, toasted sunflower seeds
1/2 cup unsalted, toasted almonds, chopped
1/2 cup golden raisins
8 - 10 mint leaves, chopped
1/2 cup parmesan cheese, grated

Vinaigrette:

1/4 cup olive oil
1/4 cup lemon juice
zest from the lemon
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 tsp oregano, dried
1 tsp honey (spicy if you have it)
Directions:
Directions:
Combine quinoa and water in a pot and bring to a boil over medium/high heat. Cover the pot and reduce the heat to low. Let it simmer about 15 minutes until quinoa is tender. Drain any liquid that is left, away. Allow to cool completely.
In a large bowl, toss together all the salad ingredients, except the parmesan.
Whisk all the vinaigrette ingredients together. Adjust salt and pepper.
Pour the vinaigrette over the salad and toss reallly well.
Sprinkle with parmesan before serving.

 

 

 

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