Kale Quinoa Salad with Feta
Kale Quinoa Salad with Feta
1 cup red quinoa, rinsed
2 cups water
3 tablespoons extra virgin olive oil, divided
½ red onion, diced
2 Roma plum tomatoes, diced
2 cloves garlic, chopped
2 cups finely chopped fresh kale leaves
2 tablespoons chopped fresh cilantro or parsley
2 ounces crumbled feta cheese
Sea salt and fresh cracked pepper to taste
Bring water and quinoa to a boil. Cover and turn down to simmer for
12-15 minutes, until water is absorbed.
In large sauté pan, warm 2 tablespoons extra virgin olive oil on medium high. Add diced onions cook for 2-3 minutes until starting to look translucent. Add diced tomatoes and garlic and stir. Add finely chopped kale and cook for 1 minute until kale turns brighter green. Remove from heat.
Transfer cooked quinoa to large bowl. Drizzle quinoa with 1 tablespoon extra virgin olive oi and season with sea salt and fresh cracked pepper. Add kale mixture to quinoa and gently toss together. Sprinkle with chopped cilantro and feta cheese to serve.
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Another sunny summer day to reach for a quick and delicious light meal idea that will help keep us on the go! Quinoa is one of my favorite superfoods and has been since way before the new millennium! Try this delicious red quinoa for a wonderful addition to your non gluten repertoire and fill the bowl with fresh vegetables from the garden, just like we did this weekend at the Atlanta Botanical Garden. Simple, elegant and full of unexpected protein with superstars like kale, tomato and garlic all riding along for a great dish to keep you slim, trim and full of energy! Easy enough to keep it vegan by just leaving off the feta cheese. Serve it with your favorite protein and pair it with a refreshing Grapefruit Shandy from our good friends at Leinenkugel! See you at the pool! Cheers, Megan
