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Kale Quinoa Salad with Edamame, Feta, and Lemon-Dill Dressing Recipe

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4 from 63 reviews

A vibrant and nutritious Kale Quinoa Salad combining tender quinoa, massaged kale, crunchy almonds, fresh herbs, and tangy feta, tossed in a zesty lemon-mustard dressing. Perfect as a wholesome lunch or light dinner, this salad is both refreshing and satisfying.

Ingredients

Quinoa

  • 1 cup quinoa (any color)
  • 1½ cups water (to cook the quinoa)

Greens

  • 5 ounces kale (about 5 cups chopped, stems removed)
  • ½ lemon (juice only)
  • ½ teaspoon salt (for massaging kale)

Add-Ins

  • 1 cup edamame beans (frozen)
  • ½ cup spring onions (thinly sliced)
  • ⅓ cup almonds (toasted and chopped)
  • ½ cup feta cheese (diced or crumbled, or more to taste)
  • ¼ cup fresh dill (chopped)

Dressing

  • ¼ cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1½ tablespoon mustard (Dijon or American)
  • 1½ tablespoon maple syrup (or honey)
  • 1 teaspoon dried dill
  • 1 teaspoon salt (or more to taste)
  • ⅛ teaspoon black pepper

Instructions

  1. Cook Quinoa: Rinse 1 cup of quinoa under cold water thoroughly to remove its natural coating. Either boil it in plenty of salted water for 10–12 minutes until tender, then drain and let cool, or simmer the quinoa in 1½ cups of water on low heat until the water is absorbed. Set aside to cool completely.
  2. Prep Kale: Remove kale stems and wash the leaves well. Chop about 5 ounces (roughly 5 cups) of kale leaves. Add the juice from ½ a lemon and ½ teaspoon of salt, then massage the kale with your hands for about 1 minute until the leaves soften and become tender.
  3. Make Dressing: In a bowl or jar, whisk together ¼ cup extra virgin olive oil, 3 tablespoons lemon juice, 1½ tablespoons mustard (either Dijon or American), 1½ tablespoons maple syrup or honey, 1 teaspoon dried dill, 1 teaspoon salt, and ⅛ teaspoon black pepper until smooth and emulsified.
  4. Prep Add-Ins: Boil 1 cup of frozen edamame beans for 5 minutes, then drain and cool. Toast ⅓ cup almonds in a dry pan until golden and fragrant, then chop coarsely. Thinly slice ½ cup spring onions and finely chop ¼ cup fresh dill. Add the edamame, almonds, spring onions, and fresh dill to the bowl with the massaged kale.
  5. Mix & Rest: Add ½ cup feta cheese (crumbled or diced) and pour the dressing over the ingredients. Toss everything together until well combined. Let the salad sit for 15 to 60 minutes to allow the flavors to meld before serving.

Notes

  • Rinsing quinoa well prevents bitterness from its natural coating called saponin.
  • Massaging kale softens its texture and reduces bitterness, making it more palatable.
  • Letting the salad rest allows the flavors to fully develop and the kale to absorb the dressing.
  • You can substitute feta with a vegan cheese alternative to make the salad vegan-friendly.
  • Maple syrup can be swapped with honey, but not suitable for strict vegans.
  • Almonds can be replaced with walnuts or pecans for a different nutty flavor.
  • Use freshly squeezed lemon juice for best flavor in the dressing.
  • This salad can be served chilled or at room temperature.

Find it online: https://justsosavory.com/kale-quinoa-salad-with-edamame-feta-and-lemon-dill-dressing-recipe/