Greek Kale Quinoa Salad

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cups Water
• 1 cup Quinoa
• 1 cup Baby Kale, Stems Removed
• ½ cups Cherry Tomatoes, Quartered
• ¼ cups Red Onion, Minced
• 2 Tablespoons Chopped Kalamata Olives
• 1 Tablespoon Feta Cheese, As Desired For Crumbling
• 2 Tablespoons Fresh Parsley, Chopped
• 2 Tablespoons Extra Virgin Olive Oil
• ⅛ teaspoons Lemon Juice
• ⅛ teaspoons Salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the quinoa in a fine-mesh strainer under cold water, then drain well.

2. Bring the water and salt to a boil in a medium saucepan, stir in the quinoa, reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed.

3. Remove the pan from the heat, keep it covered for 5 minutes, then fluff the quinoa with a fork and spread it on a baking sheet to cool.

4. While the quinoa cools, chop the baby kale into small, thin pieces.

5. In a small bowl, whisk the olive oil and lemon juice together.

6. In a large bowl, combine the cooled quinoa, kale, cherry tomatoes, red onion, Kalamata olives, and parsley.

7. Pour the olive oil and lemon dressing over the salad and toss until everything is evenly coated.

8. Sprinkle the feta cheese over the top and serve.