Kale Quinoa Salad with Apple Cider Dressing
This KALE QUINOA SALAD is tossed with a crowd-pleasing apple cider dressing, along with carrots, red onion, and bell peppers.
Ingredients
Main ingredients
- 1/2 cup dry quinoa rinsed
- 1 cup water
- 8 ounces Lacinato kale stems removed and chopped
- 1 tablespoon extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey or maple syrup for vegans
- 1 teaspoon spicy brown mustard
- 1/2 red onion chopped (about 3/4 cup)
- 1 red bell pepper chopped (about 3/4 cup)
- 1 large carrot shredded (about 1 cup)
- 1/4 teaspoon fine sea salt
- several grinds freshly ground black pepper
Instructions
Instructions
- Combine the dry quinoa and water in a small saucepan and bring it to a boil over high heat.
- Lower the heat, cover, and let the quinoa gently simmer until tender, about 15 minutes. Remove from the heat and set aside.
- Remove the kale stems and chop the leaves.
- In a large bowl, combine olive oil, vinegar, honey, mustard, salt, and black pepper. Stir to mix well.
- When the quinoa has cooled slightly, stir it into the dressing, along with the red onion, bell pepper, and carrot.
- Add in the kale and toss well to make sure everything is coated in the dressing.
- Serve the salad right away, or let it marinate in the fridge before serving.
Notes
This kale quinoa salad should keep well for up to 3 days in an airtight container in the fridge.