Ingredients with Measurements:
- 1 bunch of kale, stems removed and chopped
- 1 can of chickpeas, drained and rinsed
- 1/2 cup of quinoa
- 1/4 cup of sliced almonds
- 1/4 cup of crumbled feta cheese
- 1/4 cup of dried cranberries
- 1/4 cup of olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Cook quinoa according to package instructions and set aside to cool.
2. In a large bowl, combine chopped kale, chickpeas, sliced almonds, crumbled feta cheese, and dried cranberries.
3. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Add the cooled quinoa to the salad and toss again.
6. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 35g
- Protein: 10g
- Fiber: 7g
Substitutions for ingredients:
- You can substitute any type of leafy green for the kale.
- You can use any type of nut instead of almonds.
- You can use any type of cheese instead of feta.
- You can use any type of dried fruit instead of cranberries.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add sliced avocado for a creamy texture.
- Use a different type of grain, such as brown rice or farro.
Tips and tricks:
- Massage the kale with a little bit of olive oil before adding the other ingredients to make it more tender.
- Toast the almonds in a dry pan for a few minutes to bring out their flavor.
- Make the dressing ahead of time and store it in the refrigerator for up to a week.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional sliced almonds and dried cranberries.
Garnishes:
- Sliced almonds
- Dried cranberries
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the kale is too tough, try massaging it with a little bit of olive oil before adding the other ingredients.
Food safety advice:
- Make sure to thoroughly rinse the kale and chickpeas before using them in the salad.
Food history:
- Serniun is a type of grain that has been cultivated in Lithuania for centuries.
Flavor profiles:
- This salad is a combination of sweet and savory flavors, with a slightly tangy dressing.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish with dinner.
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