Looking for a vibrant and nutritious dish that’s as delightful to eat as it is to behold? Say hello to our Kale Quinoa and Blueberry Salad! This American-inspired recipe combines the earthy richness of kale, the nutty goodness of quinoa, and the sweet burst of fresh blueberries, making it the perfect choice for a light lunch or a refreshing side dish. Packed with vitamins, minerals, and antioxidants, this salad not only tantalizes your taste buds but also fuels your body with wholesome ingredients. Ready to elevate your salad game? Dive into this recipe and discover how easy it is to create a colorful, healthy masterpiece that will impress your friends and family!
Ingredients
- 2 cups kale, chopped
- 1 cup cooked quinoa
- 1 cup blueberries
- 1/4 cup feta cheese, crumbled
- 1/4 cup almonds, sliced
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Begin by washing the kale thoroughly under cold running water. Remove the tough stems and chop the leaves into bite-sized pieces. Place the chopped kale in a large mixing bowl.
- Next, prepare the quinoa if it's not already cooked. Rinse 1/2 cup of dry quinoa under cold water to remove any bitterness. In a small pot, combine the rinsed quinoa with 1 cup of water. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Once cooked, fluff the quinoa with a fork and let it cool slightly before adding it to the salad.
- While the quinoa is cooking, rinse the blueberries under cold water and gently pat them dry with a paper towel. Set aside.
- Once the quinoa has cooled, add it to the bowl with the chopped kale. Then, add the blueberries, crumbled feta cheese, and sliced almonds to the bowl.
- In a small bowl, whisk together the lemon juice, salt, and pepper to create a simple dressing. You can adjust the salt and pepper to your taste preference.
- Drizzle the dressing over the salad and toss everything gently to combine, ensuring that the kale, quinoa, blueberries, feta, and almonds are evenly coated with the dressing.
- Let the salad sit for about 5 minutes to allow the flavors to meld together. This will also help soften the kale slightly.
- Before serving, give the salad another light toss and adjust the seasoning if necessary. Serve chilled or at room temperature, and enjoy your nutritious Kale Quinoa and Blueberry Salad!
Tips
- Kale Preparation: Ensure you massage the chopped kale with a little olive oil or lemon juice for a couple of minutes. This will help soften the leaves and enhance their flavor, making them more enjoyable to eat.
- Quinoa Cooking: Rinse your quinoa thoroughly before cooking to remove any bitterness. For added flavor, consider cooking it in vegetable broth instead of water.
- Berry Selection: Use fresh blueberries for the best flavor and texture. If they’re out of season, frozen blueberries can be a great alternative—just thaw them before adding to the salad.
- Cheese Options: If you're not a fan of feta cheese, feel free to substitute it with goat cheese or even a dairy-free alternative for a vegan version.
- Dressing Variations: Experiment with the dressing by adding a touch of honey or maple syrup for sweetness, or a pinch of garlic powder for an extra kick.
- Make Ahead: This salad can be prepared in advance! Just keep the dressing separate until you're ready to serve to prevent the kale from wilting.
- Serving Suggestions: Serve this salad chilled or at room temperature, and consider pairing it with grilled chicken or fish for a complete meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 10g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 10mg
