Crunchy Kale and Quinoa Salad
By boscobojo
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Ingredients
- 1 1/2 cups uncooked quinoa
- 1/2 cup toasted pecans, chopped
- 1/3 bunch of basil, chopped
- 1/3 bunch flat leaf parsley, chopped
- 1/2 cup dried cherries
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cups chopped kale, stems removed
- 1/4 cup crumbled feta cheese
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- Kosher salt to taste
Details
Preparation
Step 1
Bring a large pot of slated water to a boil. Add the quinoa and return to a boil. Cook until al dente, as you would pasta, 10 to 11 minutes. Drain well and cool.
Combine all remaining ingredients in a large bowl and toss.
Add the cooled quinoa and toss.
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