– 1 cup quinoa – 2 cups water or vegetable broth – 4 cups kale, stemmed and finely chopped – 1/2 cup sliced almonds, toasted – 1/2 cup pitted dates, chopped – 1/4 cup crumbled feta cheese (optional) – Salt and pepper to taste For the Citrus Dressing: – 1/4 cup olive oil – 2 tbsp freshly squeezed lemon juice – 1 tbsp orange juice – 1 tsp honey or maple syrup – 1 clove garlic, minced – Salt and pepper to taste
Cook Quinoa: Rinse the quinoa under cold water using a fine-mesh sieve. In a medium saucepan, combine the rinsed quinoa with water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool.
–repare Kale: Wash the kale leaves thoroughly and remove the tough stems. Finely chop the kale leaves into bite-sized pieces. Place them in a large mixing bowl.
Toast Almonds: In a dry skillet over medium heat, toast the sliced almonds until they are lightly golden and fragrant, about 3-5 minutes. Keep an eye on them to prevent burning. Remove from heat and let them cool.
Chop Dates: Pit the dates and chop them into small pieces.
Make Citrus Dressing: In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, orange juice, honey or maple syrup, minced garlic, salt, and pepper until well combined.
Assemble Salad: Add the cooked quinoa, toasted almonds, chopped dates, and crumbled feta cheese (if using) to the bowl with the chopped kale. Pour the citrus dressing over the salad ingredients.
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