Recipes
Baked Kale Salad with Crispy Quinoa
- Lamb
Crisping the quinoa in the oven adds delicious texture to this bright and filling kale salad. The lemon-honey-garlic dressing complements the sweetness from the roasted vegetables. Topping the salad with feta and pepitas gives it a savory note.
Ingredients
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2 ⅔ cups water
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1 ⅓ cups quinoa
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Cooking spray
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4 cups sliced red or green cabbage
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1 large fennel bulb, trimmed and cut into thin wedges, fronds reserved and chopped for garnish
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4 tablespoons extra-virgin olive oil, divided
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¾ teaspoon salt, divided
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8 cups coarsely chopped kale
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½ teaspoon ground pepper, divided
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1 teaspoon lemon zest
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2 tablespoons lemon juice
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1 teaspoon honey
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1 medium clove garlic, finely grated
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¼ cup crumbled feta cheese
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¼ cup toasted pepitas
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