Looking for a vibrant, nutrient-packed dish that will tantalize your taste buds and leave you feeling energized? Look no further than this Warm Quinoa Salad with Kale and Arugula! Bursting with fresh flavors and textures, this salad not only makes a stunning centerpiece for any meal but is also incredibly easy to prepare. In just 35 minutes, you can whip up a delightful dish that serves four, perfect for family dinners or meal prep for the week. Dive into this wholesome recipe and discover how to elevate your salad game to new heights!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cups kale, chopped
- 2 cups arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine the quinoa with vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is tender.
- While quinoa is cooking, prepare the vegetables. Wash and chop kale into bite-sized pieces, removing tough stems. Slice cherry tomatoes in half and finely dice the red onion.
- Once quinoa is cooked, remove from heat and let it rest, covered, for 5 minutes. Then fluff with a fork to separate the grains.
- In a large mixing bowl, combine the warm quinoa, chopped kale, and arugula. The residual heat will slightly wilt the greens.
- Add halved cherry tomatoes and diced red onion to the quinoa and greens mixture.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a simple dressing.
- Pour the dressing over the salad and gently toss to combine all ingredients, ensuring even coating.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately while the quinoa is still warm, enjoying the mix of textures and fresh flavors.
Tips
- Rinse Your Quinoa: Always rinse quinoa under cold water before cooking. This step removes its natural coating, called saponin, which can impart a bitter taste to your dish.
- Use Vegetable Broth: For an extra depth of flavor, cook your quinoa in vegetable broth instead of water. It enhances the overall taste of the salad.
- Prep Ahead: You can chop your kale and arugula ahead of time and store them in the refrigerator. This will save you time when you're ready to prepare the salad.
- Customize Your Veggies: Feel free to add or substitute other vegetables like bell peppers, cucumbers, or avocados to suit your taste preferences.
- Let It Rest: After cooking, let the quinoa sit covered for a few minutes. This resting period allows it to become fluffy and improves its texture.
- Dress It Up: Don’t be afraid to experiment with the dressing! Try adding garlic, Dijon mustard, or herbs to the olive oil and lemon juice for an extra flavor boost.
- Serve Warm: This salad is best enjoyed warm, as the heat helps to slightly wilt the greens, making them tender and delicious.
- Store Leftovers: If you have any leftovers, store them in an airtight container in the fridge. They can be enjoyed cold or reheated for a quick meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
