Kale Quinoa Salad with Walnuts, Cranberries and Feta

By Rachel Cooks
Total Time
1 Hr
Serves
6
Serving Size
1-1/2 cups salad
Course
Main Side

DESCRIPTION

Prep Time
30 Mins
Cook Time
30 Mins
Total Time
1 Hr
Calories
578
Total Fat
29
Polyunsaturated Fat
13
Cholesterol
17
Sodium
342
Carbohydrates
70
Dietary Fiber
8
Protein
15

Ingredients

POPPY SEED DRESSING:

  • 1/3 cup granulated sugar
  • 1/2 cup white wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground dry mustard
  • 1 teaspoon freshly grated onion
  • 3/4 cup vegetable oil
  • 1 tablespoon poppy seeds

KALE QUINOA SALAD:

  • 2 cups uncooked quinoa
  • 4 cups water
  • 4 cups shredded kale, loosely packed
  • 10 brussels sprouts (1/2 pound), shredded
  • 1 cup dried cranberries
  • 1 cup (4 ounces) crumbled feta cheese
  • 1 cup California walnuts
  • 1/2 cup poppy seed dressing

Preparation

POPPY SEED DRESSING:

1.  In a jar or small bowl, whisk together all ingredients until well combined.

2.  Refrigerate for a minimum of 30 minutes while you make the salad. 

KALE QUINOA SALAD:

1.  Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well.

2.  Combine the rinsed quinoa and 4 cups water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. 

3.  Cook until the quinoa has absorbed all the water, about 12 minutes. 

4.  Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork.

5.  In a large bowl, combine quinoa with the remaining salad ingredients and 1/2 cup dressing; toss well. Keep remaining dressing in refrigerator for up to one week