Ingredients
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2 cups water
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1 cup quinoa
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10 leaves kale, cut into small pieces
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3 tablespoons olive oil
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2 tablespoons lemon juice
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1 teaspoon Dijon mustard
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1 large garlic clove, minced
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1 teaspoon fresh cracked black pepper
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½ teaspoon ground sea salt
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1 cup pecans
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1 cup currants
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¾ cup crumbled feta cheese
Directions
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Bring water to a boil in a saucepan; stir in quinoa. Reduce heat to medium-low, cover saucepan, and cook until water absorbed, about 12 minutes. Remove saucepan from heat, let rest, covered, for 5 minutes. Remove cover; allow quinoa to cool completely.
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Add kale to a large mixing bowl. Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a separate bowl until emulsified; drizzle over kale.
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Add cooled quinoa, pecans, currants, and feta cheese to dressed kale; toss to combine.
