Kale and Quinoa Salad

Instructions

1. Step 1

   Rinse the quinoa under cool running water and drain thoroughly.

   Ingredients used: 170.0 gr Quinoa

   Cookware: fine mesh sieve

2. Step 2

   Put the rinsed quinoa in the saucepan with the water. Bring to a boil over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 360.0 ml Water

   Cookware: saucepan

3. Step 3

   Cover the saucepan, reduce to low heat, and simmer until the water is absorbed and the quinoa is tender.

   Timer: 15 min (fixed)

   Cookware: saucepan

4. Step 4

   Remove the saucepan from the heat and leave it covered for 5 minutes. Fluff the quinoa with a fork, spread it on the baking sheet, and let it cool for 15 minutes.

   Timer: 20 min (fixed)

   Cookware: baking sheet, fork, saucepan

5. Step 5

   Wash and thoroughly dry the kale, cucumber, and tomatoes. Prepare them and the red onion as listed.

   Ingredients used: 200.0 gr Cherry Tomato, 150.0 gr Cucumber, 200.0 gr Kale, 60.0 gr Red Onion

   Cookware: Chef Knife, cutting board

6. Step 6

   Whisk the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until emulsified.

   Ingredients used: 1.0 gr Black Pepper, 10.0 gr Dijon Mustard, 60.0 ml Extra Virgin Olive Oil, 10.0 gr Honey, 45.0 ml Lemon Juice, 3.0 gr Salt

   Cookware: mixing bowl, whisk

7. Step 7

   Place the kale in the large mixing bowl. Add one-third of the dressing and massage the leaves until softened and glossy.

   Timer: 2 min (fixed)

   Cookware: Large Mixing Bowl

8. Step 8

   Rinse and drain the chickpeas. Add them to the kale with the cooled quinoa, cucumber, tomatoes, red onion, feta, and remaining dressing; toss gently to combine.

   Ingredients used: 240.0 gr Chickpea, 100.0 gr Feta Cheese

   Cookware: fine mesh sieve, Large Mixing Bowl, Salad servers