Recipe by Estee Kafra

Quinoa Kale Salad

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Quinoa Kale Salad
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

3 Hours, 30 Minutes
Diets
- Vegetarian - Gluten Free - Low Carb - No Refined Sugar - Pescatarian

Quinoa is a great side dish or salad for any meal. I sometimes substitute the corn here for a firm mango, finely diced.

Ingredients

Salad

  • 1 cup raw quinoa

  • 1 and 1/2 cups frozen green peas

  • 1 red onion, finely diced

  • 1 cup canned corn

  • 2 scallions, thinly sliced

  • 1 cup kale, cut into pieces (optional)

Dressing

  • 1/2 cup oil

  • 1/4 cup vinegar (gluten-free, if needed)

  • 1 tablespoon + 1 teaspoon Gefen Honey

Directions

For the Salad

1.

Rinse the quinoa well under cold running water and cook according to package directions. Let cool and fluff with a fork.

2.

Heat a pot of water to a low boil and blanch frozen peas for a few minutes, just until they turn brighter in color. Strain. Add to cooked quinoa along with the remaining salad ingredients.

For the Dressing

1.

Mix all dressing ingredients and pour over quinoa.

2.

Toss to mix and let marinate in the refrigerator for a minimum of 3 hours.

Recipe tags

complex carbs corn Estee Kafra gluten free healthy peas quinoa salad sugar free
Quinoa Kale Salad

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