Toasted Walnut, Quinoa, Kale and Lemon-Olive Oil Salad

Photo of Randall Selland
Toasted Walnut, Quinoa, Kale and Lemon-Olive Oil Salad

Skill Level

Easy

Total Time

35

Yield

6 servings

Serves

6

This toothsome combination of quinoa, walnuts and kale served with a tart vinaigrette works equally well for lunch, a weeknight side dish, or even packed for a picnic or day at the beach.

  • 1 cup quinoa
  • 1-1/2 cups water
  • 1 tablespoon chopped thyme
  • 1/2 cup chopped walnuts
  • 1 teaspoon virgin olive oil
  • 1/2 cup julienned kale
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped Italian parsley
  • 2 tablespoons sliced green onions
  • 1 tablespoon finely grated Parmesan
  • 1 teaspoon salt or to taste

 

For the Lemon Vinaigrette

  • 2 tablespoons fresh squeezed lemon juice
  • 6 tablespoons extra virgin olive oil

Makes ¼ cup or 4 ounces Lemon Vinaigrette (If too tart, add a pinch of sugar.)

  1. Rinse quinoa under running water in a strainer.
  2. Add quinoa, water and thyme together in a pan, bring to a boil, then reduce heat to a simmer and cook for approximately 20 minutes. When cooked, remove from pan and spread on a pan to cool in refrigerator.
  3. Coat chopped walnuts in olive oil and toast until golden brown in a sauté pan on the stove or brown in the oven.
  4. Combine cooked quinoa with all of the remaining ingredients together. Mix with enough Lemon Vinaigrette to lightly coat ingredients.

Calories
250

Total Fat
16

Saturated Fat
2

Monounsaturated Fat
7

Polyunsaturated Fat
6.5

Trans Fat

Cholesterol
0

Sodium
410

Carbohydrates
21

Dietary Fiber
3

Protein
6