Bring water to a boil in a saucepan. Stir
quinoa into the boiling water, reduce heat to
medium-low, place cover on the saucepan, and
cook until water absorbs into the quinoa, about
12 minutes. Remove saucepan from heat and let
rest covered for 5 minutes. Remove cover and
allow quinoa to cool completely.
Put kale in a large mixing bowl. (Wash first)
Whisk olive oil, lemon juice, Dijon mustard,
garlic, pepper, and salt together in a bowl
until oil emulsifies into the mixture; drizzle
over kale. Add cooled quinoa, pecans, currants,
and feta cheese to the dressed kale and toss to
incorporate.
Originally Submitted
4/9/2018
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