Quinoa Salad with Kale and Feta
Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber. It is one of the only a few plant foods that are considered a complete protein. This quinoa salad makes a great side or a light meal, just add leftover chicken or chickpeas for a delicious meal that stands alone. There are several layers to this simple and filling dish: cranberries add a sweet-chewy side, almonds add the crunch, Feta adds the salty taste, and lemon adds lots of freshness.
This dish is already light and filling but one way to help is to use fat -free Feta. Enjoy this already lightened-up version!
Eat This With That
This Quinoa Salad pairs well with baked or grilled chicken. Here, I served this dish with Baked Lemony Flounder for a light but very filling meal. Enjoy this pairing for lunch or dinner!
Prep Time: 10 mins
Cook Time: 20 mins
- 1 cup quinoa, rinsed and drained
- 1/3 cup dried cranberries
- olive oil, for cooking
- 1/8 of a red onion, thinly sliced
- salt and pepper to taste
- 1/2 cup crumbled Feta
- 1/4 cup sliced or slivered almonds, toasted
- A squeeze of lemon (optional)
- In a medium pot of boiling salted water, cook the quinoa for 12-14 minutes, until just tender. Drain well then return to the pot (off heat). Add the cranberries, cover and set aside to cool.
- In a medium skillet set over medium-high heat, heat a drizzle of oil and sauté the onion for 2 minutes, util soft. Add the kale to the pan and cook for about 5 minutes until wilted. If needed add a splash of water to the pan to create steam, and cover for 2 minutes. Season with salt. Remove the lid and cook until water has evaporated.
- Add the kale, feta, and almonds to the Quinoa. Add squeeze of lemon, to taste. Toss and serve immediately.