Quinoa Salad with Chick Peas, Kale, & Feta

Preperation time
30 m
Skills level

Serving size
4-6
Country of origin

Preparation time: 30 m
Cooking time: 15+ m
Servings: 4-6

Ingredients

  • 1 cup dry organic tricolor quinoa
  • 1/2 large leek
  • 1/2 (5-ounce bag) baby kale, chopped
  • 1 small can chick peas, rinsed and drained
  • 1/2 block feta, low fat or feta cheese alternative
  • 4 scallion stalks, diced
  • fresh parsley
  • optional,1 large beefsteak tomato & chicken stock
  • seasonings: salt, pepper, & garlic salt
  • Lemon-Garlic Dressing
  • 1 fresh lemon squeezed
  • 4 fresh garlic cloves, saute
  • 1/4 cup extra virgin olive oil
  • 1/2 cup aged sherry vinegar
  • high-speed blender
  • large platter to serve
    • N/A
Recipe Type: ,
Course:

Hands-down one of my favorite Mediterranean-inspired salads! This salad has everything from crisp, fresh vegetables, whole grains, and healthy proteins and fats. Feel free to adapt the ingredients and seasonings to your liking. For instance, adding diced green peppers, omitting the cheese, or using a plain quinoa versus the multi-color one all work fine. In this photo, I omitted the tomato and it is still delicious. Tomatoes are the best in the summer, and this salad was developed in the winter. Loading up on more lemon in the dressing or adding extra parsley are all great ideas. Let your palate be your guide. This will not disappoint. Here are the simple directions.

Cook the quinoa according to box directions. I like to cook it in 2 cups of chicken stock (or vegetable stock) for added flavor. Dice the leeks, and soak them in a bowl of cold water for a few minutes to release any dirt. Sauté the leeks in a little drizzle of olive oil on low heat for roughly 5 minutes, until tender. Add the leeks to the quinoa while it’s simmering. Be sure to add a secure lid. Allow the quinoa to cook, roughly 15 minutes. Once it’s tender, and you can see the outer ring on the quinoa, add the seasonings to your liking. I like to add salt, pepper, and garlic salt. If you like it spicy, add red chili flakes. Set this aside and allow it to cool.

Chop the scallions (discard the dark green ends), parsley, tomato, and kale. Dice the feta. Rinse and drain the can of chick peas.( I really love Goya Beans.) Set this aside and prep your dressing.

Making the Lemon-Garlic Dressing:

This is the best part of the salad. Start by sautéing the garlic in a small pan. Add a tiny drizzle of olive oil and remember to keep the heat on low. Once the garlic is translucent it is done, roughly 4 minutes. Do not brown. Add the garlic to the blender along with the juice of one lemon, olive oil, and sherry vinegar and blend until completely smooth.

Assembling the Quinoa Salad:

Spread the quinoa onto the platter. Mix in the scallions and a small handful of the parsley (about 5 tablespoons). Add the Kale and tomatoes to the top of the quinoa. Top with chick peas and cheese chunks or crumbles. Drizzle on the dressing. Garnish with lemon wedges. Enjoy!