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+ servings

Greek Kale Quinoa Salad

Greek Kale Quinoa Salad with red onions, tomatoes, feta cheese, kalamata olives, banana peppers in a quick and easy vinaigrette that's full of flavor.
Yield 8 servings
Prep Time 15 minutes
Cook Time 25 minutes
Author Sabrina Snyder

Ingredients
 

  • 2/3 cup quinoa
  • 1 1/3 cups water
  • 1 head of kale leaves removed from the woodsy stems and shredded
  • 1/2 red onion thinly sliced
  • 1/3 cup chopped red bell pepper
  • 2 ounces feta cheese cubed
  • 16 kalamata olives
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dijon mustard
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Rinse the quinoa well with water then add to a saucepan with 1 1/3 cups water.
  • Bring to a boil, then cover and simmer on medium-low heat for 15-20 minutes.
  • In a small bowl whisk together olive oil, water, lemon juice, red wine vinegar, dijon mustard, kosher salt and black pepper.
  • In a large bowl add half the dressing to the kale and massage it for 3-4 minutes before slicing.
  • Add the quinoa, olives and bell pepper then toss with the salad ingredients.
  • Top with the feta and olives.

Nutrition

Serving: 1/8th recipe | Calories: 135kcal | Carbohydrates: 14.7g | Protein: 4.3g | Fat: 6.9g | Saturated Fat: 1.8g | Cholesterol: 6mg | Sodium: 412mg | Fiber: 2.1g | Sugar: 0.9g