This lemony kale salad is so refreshing and the simple dressing is made with olive oil, fresh lemon, and honey. Enjoy!
Ingredients
2 cups water
1 1/4 cups uncooked quinoa
1 large bunch of kale
1/2 cup roughly chopped parsley
3/4 cup roughly chopped walnuts or sliced almonds
3/4 cup dried cranberries
1/3 cup extra virgin olive oil
Juice from 2 medium lemons
Juice from 1 medium lime
1 tbsp honey
1 tbsp white balsamic vinegar
Salt to taste
3 pitas
Directions
- Put the water in a pot and bring to a boil.
- Add in the quinoa and stir.
- Cover the pot and reduce the heat to low.
- Cook for 15 minutes then remove from the heat and cook for an additional 7 minutes.
- Place the quinoa in a bowl and cool completely.
- Remove the kale leaves from the stems and place in a food processor. Roughly chop.
- Place the quinoa, kale, parsley, walnuts or almonds, and cranberries in a large bowl.
- In a separate bowl, mix together the oil, lemon juice, lime juice, honey, balsamic vinegar, and salt.
- Add the dressing to the salad and mix well.
- Cover and place in the fridge.
- Preheat the oven to 350 degrees F.
- Line a cookie sheet with tin foil.
- Slice the pitas into thin strips and place them on the cookie sheet.
- Bake for 5 minutes then flip the pitas and bake for another 3 minutes.
- Cool completely.
- Break the pitas into smaller pieces and add them to the kale salad before serving. Either mix the pita into the salad or serve on top.
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