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Kale and Quinoa Salad with Cranberries and Feta

Yields1 Serving

Quinoa, Kale, Feta & Walnut Salad

 1 cup quinoa, rinsed and drained
 1/3 cup dried cranberries
 olive oil, for cooking
 1 medium shallot or a small chunk of purple onion, peeled and thinly sliced
 1 small bunch of kale
 salt and pepper
 pinch dried chili flakes (optional)
 1/2 cup crumbled feta
 1/4 cup pine nuts or 1/2 cup chopped walnuts, toasted
 a squeeze of lemon (optional)
1

In a medium pot of boiling salted water, cook the quinoa for 12-14 minutes, until just tender and the germ separates, making a little curly Q. Drain well in a fine sieve, then return to the pot (off the heat, but still warm), add the cranberries, cover with a tea towel and the lid, and set aside to cool.

2

In a medium skillet set over medium-high heat, heat a drizzle of oil and sauté the shallot or onion for a couple minutes, until soft. Remove the tough ribs from the kale, stack the leaves and thinly slice them. Add to the pan and cook for about 5 minutes until wilted. If you like, add a small splash of water to the pan to create steam, and cover for a few minutes. Season with salt and add a pinch of chili flakes, if you like. If you added water, remove the lid and cook until the moisture has cooked off.

3

Add the kale to the quinoa, along with the feta and pine nuts or walnuts. Drizzle with oil and season with salt and pepper. Add a squeeze of lemon, if you like. Toss again and serve immediately.