Ingredients
Main Ingredients
- 2 cups (370g) cooked quinoa (cooled)
- 2 cups shredded kale
- ¾ cup (84g) crumbled feta cheese
- 1 and ½ cups fresh blueberries
- ½ cup (70g) whole raw almonds (coarsely chopped)
Dressing
- Juice of 1 lemon
- 2 Tablespoons (30mL) olive oil
- Salt and pepper (to taste)
Instructions
- Combine Ingredients: In a large bowl, mix the cooled cooked quinoa, shredded kale, crumbled feta cheese, fresh blueberries, and coarsely chopped almonds until thoroughly combined, ensuring even distribution of flavors and textures.
- Dress the Salad: Drizzle the freshly squeezed lemon juice and olive oil over the salad mixture. Toss gently to coat all ingredients evenly. Taste the salad and season with salt and pepper as desired to enhance the flavors.
- Serve or Store: Serve the salad immediately either warm or cold, based on your preference. Any leftovers should be stored in an airtight container and will remain fresh in the refrigerator for up to 4 days.
Notes
- This salad can be served warm by gently heating the quinoa before mixing.
- For extra crunch, toast the almonds lightly before adding.
- Substitute kale with spinach or arugula for a different leafy green option.
- Adding a teaspoon of honey or maple syrup to the dressing can create a sweeter balance against the tangy feta and lemon.
- Perfect as a light lunch, side dish, or potluck contribution.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian