Kale Salad – Sheila

2 cups water
1 cup quinoa
1 bunch kale, chopped
1 cup currants
1 cup pecans
3/4 cup feta cheese, crumbled
2 T lemon juice
1 tsp spicy mustard
1 clove minced minced
3 T olive oil
1 tsp black pepper
1/2 tsp salt

Bring water to a boil, stir quinoa into the boiling water, cover, reduce heat, and cook until the water is absorbed. Remove from heat and let rest covered for 5 minutes. Then allow to cool.

Whisk together olive oil, mustard, lemon juice, garlic, salt, and pepper. Place Kale in a large bowl. Mix Kale and dressing. Add quinoa, currants, pecans and cheese to kale mixture. Toss and serve.

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