Kale and Quinoa Salad

Name: Kale and Quinoa Salad
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 3 porsi
Cuisine: Indonesian
Ingredients: 8 cups (packed) kale leaves (Note 1); 1 tbsp extra virgin olive oil; 1/4 tsp each salt and pepper; 1 cup quinoa, any colour; 2 cups water; Zest of 1 large lemon; 2 1/2 tbsp lemon juice; 3 tbsp extra virgin olive oil; 1 tsp Dijon mustard ((or American)); 1 g arlic clove (, minced); 1 tsp sugar ((optional, I add it)); 1/2 tsp each salt and pepper; 1/4 cup dill leaves (, roughly chopped); 1/4 cup coriander/cilantro leaves (, roughly chopped); 1 red onion (, quartered and finely sliced (optional)); 1/3 - 1/2 cup chopped roasted almonds; 100 g /3.5oz crumbled feta

Inactive marinating time: 30 minutes. Recipe video above.A seriously tasty kale salad that also happens to incorporate quinoa, another superfood! Marinating is the secret to tasty raw kale salads. Keeps for days! Makes 3 as a light meal, or serves 6 - 8 as a side. 

⏱️ 60 menit 🔪 Persiapan: 45 menit 🔥 Masak: 15 menit 📊 Sedang ⭐ 5.0 (66) 👁️ 3 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeTin Eats

Bahan-bahan

3 porsi

8 cups (packed) kale leaves (Note 1)
1 tbsp extra virgin olive oil
1/4 tsp each salt and pepper
1 cup quinoa, any colour
2 cups water
Zest of 1 large lemon
2 1/2 tbsp lemon juice
3 tbsp extra virgin olive oil
1 tsp Dijon mustard ((or American))
1 g arlic clove (, minced)
1 tsp sugar ((optional, I add it))
1/2 tsp each salt and pepper
1/4 cup dill leaves (, roughly chopped)
1/4 cup coriander/cilantro leaves (, roughly chopped)
1 red onion (, quartered and finely sliced (optional))
1/3 - 1/2 cup chopped roasted almonds
100 g /3.5oz crumbled feta

Langkah-langkah

Scrunch up the kale leaves then slice to about 1cm / 2/5" thickness.
Transfer to large bowl.
Drizzle over oil, scatter with salt and pepper. Use your hands to scrunch the kale leaves for 1 minute (see video). It should shrink to about half the size.
Set aside for 30 minutes. The leaves will soften, making them suitable for eating raw.
Place quinoa in a fine mesh colander, then rinse under running water for 30 seconds. Drain excess water well. (Or do this in a big bowl)
Place in a saucepan with water. Cover with lid, bring to simmer over medium heat then leave for 12 - 15 minutes until all water is absorbed.
Remove from heat, leave lid on, and rest for 5 - 10 minutes. Fluff with fork then cool (spread on tray and refrigerate to speed up).
Place ingredients in a jar, screw lid on and shake well. Set aside for 10 minutes.
Add the quinoa into the bowl with the kale. Add all the dill and coriander/cilantro, half the nuts, feta, and 2/3 of dressing.
Toss well.
Transfer into serving platter or bowls. Drizzle with remaining dressing, garnish with remaining feta and nuts. 
See Note 3 for serving suggestions - I've been having this as a meal, just plain.

Estimasi Nutrisi (per porsi)

Makronutrien

Kalori57929% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 132

Per Porsi Rp 44/porsi

🏠 Lebih hemat ~Rp 264 dari beli jadi!

📋 Rincian Harga Bahan (12% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
	8 cups	-	-
extra virgin olive oil	1 tbsp	-	-
each salt and pepper	0.25 tsp	Rp 35.000/kg	Rp 44
quinoa	1 cup	-	-
water	2 cups	-	-
Zest of 1 large lemon	1 l	-	-
lemon juice	1 tbsp	-	-
extra virgin olive oil	3 tbsp	-	-
Dijon mustard	1 tsp	-	-
arlic clove	1 g	-	-
sugar	1 tsp	-	-
each salt and pepper	0.5 tsp	Rp 35.000/kg	Rp 88
dill leaves	0.25 cup	-	-
coriander/cilantro leaves	0.25 cup	-	-
red onion	1	-	-
- 1/2 cup chopped roasted almonds	0.3333333333333333	-	-
/3.5oz crumbled feta	100 g	-	-