Author Notes
A delicious light and healthy salad made with gluten free quinoa, vegetables and kale. It's topped with a light lemon dressing. —Karen Kelly
Ingredients
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1 cup
rinsed quinoa
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4 tablespoons
fresh lemon juice
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2 teaspoons
lemon zest
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1 teaspoon
garlic chopped
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1/2 cup
olive oil
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1 cup
Persian cucumbers thinly sliced
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1 pint
Komato, cherry or grape tomatoes, cut in half
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1 cup
flat leaf parsley, chopped small
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1 cup
kale, chopped small
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1/2 cup
basil and tomato flavored feta
Directions
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Cook quinoa according to package directions adding salt to water. Do not forget to fluff with a fork after the quinoa rests for five minutes. This will prevent it from getting sticky.
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Make the dressing by whisking the juice, zests and olive oil. Salt and pepper to taste.
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After quinoa has cooled add the dressing, cucumbers, tomatoes, parsley, kale and feta. Add salt and pepper to taste.
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