When you’re craving rice, try opting for quinoa. Quinoa is full of fiber, amino acids, and protein. It is also gluten free, which makes it a vertical alternative to those with gluten allergies.
For this recipe, we are using red quinoa because of its texture that binds well with dressings. This salad is the perfect side when paired with your favorite grilled fish or chicken dish.
Going to a party? This one is sure to please the crowd!
3 cups water
2 cups kale, trimmed and thinly sliced
1 ½ cups red quinoa
1 large. Crisp apple, such as Fuji
½ large red onion, diced
3 oz. feta cheese, crumbled ( about ½ cup)
3 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
½ teaspoon salt
Freshly ground pepper
1. Place quinoa in a 3-quart pot. Add water and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, covered, about 15-20 minutes. Quinoa should be tender, but still have a crunch to it.
2. Drain the quinoa and return it to the pot. Cover and let the quinoa rest for 5 minutes; then fluff it with a fork. Let cool to room temperature.
3. When quinoa has cooled, in a large bowl, mix the quinoa, onions, kale, cheese, apple.
4. In a small bowl, whisk the olive oil with the white wine vinegar, Dijon mustard, 1/2 tsp. sea salt, and a few grinds of pepper. Add the dressing to the salad and gently mix it in. Feel free to add more dressing to the salad if it seems dry.