This restaurant-style Mediterranean Kale Salad is fast and full of flavor! It features a medley of kale, quinoa, tomato, bell pepper, cucumber, feta, with the most delicious Greek lemon dressing.
Prepping your veggies and dressing while the quinoa cooks will have this tasty salad ready in 20 minutes or less!
First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a plate and spread it out to allow to cool.
While the quinoa cooks, wash and dry your chopped kale (I use my trusty salad spinner) and massage with a teeny drizzle of olive oil for tender kale that tastes GREAT! Finely chop.
Finely chop your cucumber and bell pepper - the smaller the better. Slice or dice tomato. If adding sliced almonds, finely chop for a little almond goodness in every bite.
To make the dressing, peel, smash, and finely mince garlic. Add to a small bowl with remaining dressing ingredients and whisk well. If you like the tartness of the lemon juice (I love it!) keep it as is or feel free to add a little extra oil or sweeten a tad if preferred (sugar, honey, or maple syrup are common dressing sweeteners).
Combine cooled quinoa with kale and veggies.
Pour dressing over salad and mix well. Top with crumbled feta and optional sliced almonds and enjoy!
Notes
Nutrition Facts below are estimated for salad and dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!optional extras: