I’m trying to eat healthier this year. Trying to add more whole grains and fresh vegetables to my diet. (I hate to admit this but I’m a French fries addict!) My mom keeps asking me why I’m changing my diet. It just doesn’t make sense to her. She attributes her health to a steady diet of fried chicken and biscuits! “I’m still kicking” she says, “Facts are facts!”

This salad is versatile. Substitute whatever vegetables you have in your refrigerator for the ones in this recipe. It is also a healthy salad to take to work. You can prepare and assemble the salad the night before, refrigerate, and take it to work the next day.

Quinoa, Kale, and Fresh Vegetable Salad with Feta
and
Lemon Dijon Vinaigrette

2 cups water
1 cup Quinoa
3 cups baby Kale
1 cup diced cucumber
1 cup shredded carrots
1 cup cherry tomatoes
1 cup diced yellow or red bell peppers
½ cup crumbled feta cheese
Lemon Dijon Vinaigrette (recipe follows)

Place water and quinoa in a saucepan (Do not add any salt to the quinoa- the dressing will give the salad enough salty flavor). Bring quinoa to a boil, reduce heat to a simmer and cover pot with a lid. Cook 15-20 minutes or until done. Pour into a pie pan to cool.

Bring 1-inch water to a boil in a pot with a steamer basket. Add kale to steamer basket. Cover pot with lid. Steam kale 1 minute. Place kale on a plate to cool.

To assemble salad: Divide quinoa evenly on 4 salad plates. Top with remaining ingredients. Drizzle dressing on top. Makes 4 small side salads or 2 lunch portions.

Lemon Dijon Vinaigrette
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
3 tablespoons light olive oil
4 ½ teaspoons Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Place all ingredients in a small mason jar. Shake jar to combine.

Published in The News and Neighbor on March 4, 2020.