Kale and Quinoa Power-Up Salad
with Toasted Almonds
Quinoa kale salad: three words that never fail to capture our attention. This dish isn’t just loaded with the good stuff, it also has plenty of other delicious toppings that make it impossible to resist: a honey Dijon dressing, cranberries, almonds, and feta cheese. In other words, it’s pure and powerful awesomeness in a bowl.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Quinoa
1 unit
Veggie Stock Concentrate
4 ounce
Tuscan Kale
2 tablespoon
Red Wine Vinegar
½ ounce
Honey
1 ounce
Almonds
(Contains Tree Nuts)
¼ ounce
Dill
½ cup
Feta Cheese
(Contains Milk)
1 ounce
Dried Cranberries
1 unit
Dijon Mustard
Not included in your delivery
2 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Combine 2 cups water, stock concentrate, quinoa, and a pinch of salt in a small pot. Bring to boil, then reduce to a simmer and cover. Cook until tender, about 15 minutes. Remove from heat and let stand 5 minutes. Pour quinoa onto a plate to cool.
Remove ribs and stems from kale and discard. Slice kale leaves as thinly as possible. Finely chop dill.
Stir together red wine vinegar, honey, and mustard in a large bowl. Whisk in 2 TBSP olive oil and season with salt and pepper. Add kale and toss to coat. Place in fridge until ready to use.
Stir together red wine vinegar, honey, and mustard in a large bowl. Whisk in 2 TBSP olive oil and season with salt and pepper. Add kale and toss to coat. Place in fridge until ready to use.
Fluff quinoa with a fork. Season to taste with salt and pepper. Add cooked quinoa to kale and dressing. Add dill, half the cranberries, and half the feta. Toss and season to taste with salt and pepper.
Divide salad between plates and top with almonds, remaining cranberries, and remaining feta.
