I have officially jumped on the kale bandwagon and the reason is this salad. It is a cinch to make, it is incredibly delicious and it actually tastes better when the dressing just sits on the leaves for a couple of hours. I made this batch in the morning and had some at lunch and dinner. It’s a total make-ahead and bring to work sorta salad.
And the great thing about kale is that it is a leafy green with substance. It’s good for you and you really have to chew it, making a kale salad a satisfying light lunch instead of simple a starter or side dish.
Marinated Kale and Quinoa Salad
- 1-2 handfuls of chopped kale (I remove the bitter stems, roll a couple of leaves up together, and slice them into long strips)
- a couple of leaves of basil, chopped
- Juice of 1 lemon
- 1-2 tsp olive oil
- 1 tsp dijon mustard
- 1/4 cup grated parmesan cheese
- 1/4 cup cooked quinoa
- salt and pepper
- sunflower seeds (optional)
Throw the chopped kale, basil, parmesan, sunflower seeds and quinoa in a bowl. In a separate container mix lemon juice, olive oil, mustard, salt, and pepper. Pour dressing over leaves and toss. Enjoy right away or throw into the refrigerator and enjoy whenever you please.