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Greek Kale Quinoa Salad

Loaded with tons of vegetables and tossed with lemon and olive oil
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 135
Ingredients Equipment Method

Ingredients
  

  • 2 cups water
  • 1 cup quinoa
  • 1 cup baby kale stems removed
  • 1/2 cup cucumber diced
  • 1/4 cup red onion minced
  • 2 tbsp kalamata olives
  • 1 tbsp fresh parsley chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • feta cheese for topping

Equipment

  • Saucepan
  • Medium bowl

Method
 

  1. Add water and quinoa to a medium saucepan. Bring to a boil and reduce the heat to a
    simmer. Cook until all of the liquid is absorbed, about 15 minutes.
  2. Meanwhile add the rest of the ingredients to a medium bowl. Toss in cooked quinoa.
  3. Serve immediately with a sprinkle of feta cheese or refrigerate until ready to serve.