Ingredients
Quinoa and Salad Base
- ½ cup dry quinoa
- ¾ cup water
- ½ bunch kale (approximately 2-3 cups chopped kale)
- ⅓-½ cup dried cranberries
Dressing
- 1.5 lemons, juiced
- 3-4 tablespoons avocado oil or light olive oil
- 1 clove garlic, peeled and minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
Candied Pecans
- 1 cup chopped pecans (smaller pieces preferred)
- 1 tablespoon unsalted butter
- 2 tablespoons brown sugar
- ⅛ teaspoon salt
Optional Toppings
- Crumbled feta cheese (regular or vegan)
- Chopped broccoli florets
- Crispy roasted chickpeas
- Roasted sunflower seeds
- Sliced almonds
Instructions
- Rinse Quinoa: Thoroughly rinse and drain the dry quinoa using a fine mesh strainer to remove any bitterness or impurities.
- Toast Quinoa: Heat a medium saucepan over medium heat, add the rinsed quinoa, and lightly toast it while stirring for a few minutes to enhance its nuttiness—this step is optional but recommended for better flavor and fluffiness.
- Add Water and Boil: Pour in ¾ cup water, increase the heat to high, and bring the mixture to a boil.
- Simmer Quinoa: Once boiling, reduce heat to low, cover the pot with the lid slightly ajar, and let the quinoa simmer gently for 12-13 minutes or until all liquid is absorbed and quinoa is fluffy.
- Prep Ingredients and Dressing: While quinoa cooks, remove kale leaves from stems, wash and dry them, then chop into bite-sized pieces. Prepare the lemon dressing by whisking avocado oil or olive oil, lemon juice, garlic, salt, and pepper together. Optionally sweeten with honey or maple syrup to taste.
- Massage Kale: Drizzle the chopped kale with a little olive oil and gently massage it with your hands until the leaves become tender and silky, improving texture and nutrient absorption.
- Finish Quinoa: Remove the cooked quinoa from heat and fluff it gently with a fork. Let it cool slightly or refrigerate briefly if you prefer a chilled salad.
- Make Candied Pecans: Heat a skillet or saucepan over medium heat, melt butter, then add chopped pecans, brown sugar, and salt. Sauté for 5-6 minutes, stirring frequently until the pecans are coated and caramelized. Transfer to parchment paper to cool and separate the nuts before they harden.
- Assemble Salad: In a large bowl, combine massaged kale, quinoa, and dried cranberries. Add desired optional toppings such as crumbled feta, chopped broccoli, roasted chickpeas, sunflower seeds, and sliced almonds.
- Toss with Dressing: Just before serving, lightly drizzle the salad with the lemon dressing and toss gently to coat. Serve the remaining dressing on the side for additional flavor adjustment.
Notes
- To enhance quinoa flavor and texture, toast it before cooking.
- Massaging kale breaks down tough fibers, making it more tender and easier to digest.
- Candied pecans can be prepared ahead and stored in an airtight container.
- Adjust sweetness in dressing with honey or maple syrup as preferred.
- Use regular or vegan feta cheese depending on dietary preferences.
- This salad can be served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
