Quinoa and Kale Salad with a Tuscan Twist

Ingredients 0/13

Step 1

Bring a pot of water to a boil. Toss in the quinoa and chopped red bell pepper, then bring it back up to a boil. Cover the pot, turn the heat down to low, and let it cook for about 10 minutes. After that, add the kale right on top and keep cooking until the quinoa is tender and the kale has wilted, which should take another 5 minutes or so.

Step 2

While the quinoa and kale are cooking, heat some coconut oil in a skillet over medium-high heat. Sauté the chopped onion and garlic until the onion turns translucent and fragrant, about 5 minutes. Once done, transfer this mixture to a large bowl.

Step 3

To the bowl with the onions and garlic, add crumbled feta, toasted almonds, fresh lemon juice, lemon zest, and a drizzle of olive oil. Give everything a good stir to combine.

Step 4

Finally, add the quinoa and kale mixture to the bowl and mix it all together. Taste and season with sea salt and freshly cracked black pepper to your liking. Enjoy!