Quinoa & Kale Salad

Original Version found here


  • 2 cups water
  • 1 cup quinoa
  • 10 leaves kale, cut into small pieces
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 large garlic clove, minced
  • 1 teaspoon fresh cracked black pepper
  • 1/2 teaspoon ground (sea) salt
  • 1 cup pecans (or your choice of nut)
  • 1 cup currants
  • 3/4 cup crumbled feta cheese


  • 1 Avocado, peeled and diced
  • 1 tomato, diced
  • 1/2 cucumber, sliced
  • INSTEAD of currants, use cranberries (dried)
  • INSTEAD of pecans, use sunflower seeds


  1. 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 (12 min). Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
  2. Put kale in a large mixing bowl.
  3. 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.


  1. Allow kale to cook with quinoa (prior to cooling).
  2. Add avocado, tomato, and cucumbers to the mixture.
  3. Omit feta cheese if desired.

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