Crunchy Kale and Quinoa Salad

By boscobojo

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

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.