Ingredients: |
Ingredients: 4 cups curly green kale, shredded with a knife
¼ teaspoon salt
¼ teaspoon freshly cracked pepper
1 ½ cups cooked, shredded chicken
1/2 cup cooked quinoa (I love the tricolor quinoa from Trader Joes!)
1 cup cherry tomatoes, halved
½ cup diced roasted red peppers
½ cup thinly sliced cucumber
1/3 cup chopped Kalamata olives
¼ cup sliced almonds
¼ cup crumbled feta cheese
2 tablespoons diced shallot
lemon wedges, for spritzing
LEMON VINAIGRETTE
1/4 cup red wine vinegar
3 tablespoons lemon juice
1 1/2 tablespoons honey
2 garlic cloves, finely minced or pressed
1/2 teaspoon dill weed
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup extra virgin olive oil
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Directions: |
Directions:
INSTRUCTIONS
If needed, cook your quinoa according to package directions. It should on take 15 minutes!
Place the kale in a bowl and massage the leaves with 1 teaspoon of olive oil. Set it aside for 10 minutes. I usually chop up the vegetables while I want! After 1 minutes, season it with salt and pepper and toss once more.
To assemble the salad, add the chicken and quinoa into the bowl of the kale and toss again. Add on the tomatoes, peppers, cucumber, olives, almonds, feta and shallot. Drizzle on some of the dressing and toss. Serve with additional dressing and a lemon wedge.
LEMON VINAIGRETTE
In a bowl, whisk together the vinegar, lemon juice, honey, garlic, dill, oregano, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!
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This recipe for Mediterranean Kale Salad with Quinoa is from