This flavor-packed, extremely healthy salad will keep them coming back for more. You’ll love it so much you might not want to share! The curly kale, red bell pepper and red onion give it a nice crunch while the quinoa, chick peas and feta add quality protein. The lemon juice, zest and ground red pepper give it a nice fresh punch.
Most of the ingredients are super foods! Since conventional kale and red bell peppers are high in pesticides, organic would be a good choice. If you use olive oil, use one that’s light in flavor.
1 cup uncooked quinoa
1 cup broth, vegetable or chicken
1/2 cup orange juice or water
1/2 cup water
1 can chick peas, drained
1 cup curly kale, packed, coarsely chopped
1/2 cup cilantro, chopped
1/2 cup feta cheese, crumbled
1/3 cup red bell pepper, diced
1/3 cup red onion, diced
2 Tbsp currants
1/4 cup vegetable oil (safflower, grape seed, etc)
1/4 cup fresh lemon juice
3 garlic cloves, minced
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp lemon zest
1/4 – 1/2 tsp ground red pepper
Rinse and drain the uncooked quinoa with water to remove the natural coating that will make it bitter. In a medium saucepan, add the quinoa, broth, water and orange juice. Cover, bring to a boil and simmer for 15 minutes. Set aside to cool and then chill. Can be made in advance.
For the dressing, in a medium sized bowl, whisk together the ingredients; and set aside.
In a large bowl, add the cooked quinoa and the remaining ingredients. Top with the dressing and gently combine. The salad can be made up to two days in advance.
Makes 10, 4 oz servings
Nutritional Information*: Calories 180.3, Total Fat 8.7 g, Saturated Fat 1.5 g, Polyunsaturated Fat 4.2 g, Monounsaturated Fat 1.1 g, Cholesterol 6.7 mg, Total Charbohydrate 22.0 g, Dietary Fiber 3.3 g, Protein 5.3 g
*SparkPeople Recipe Calculator