Quinoa Kale Salad Recipe

Cook quinoa

Rinse 1 cup dry quinoa under cold water until water runs clear. Combine rinsed quinoa with 2 cups water and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover and simmer 15 minutes until water is absorbed. Remove from heat and let rest, covered, 5 minutes, then fluff with a fork. Measure out 2 cups cooked quinoa and cool to room temperature before assembling.

Pound and season

Pat the chicken breasts dry. If thick, butterfly or gently pound to an even thickness (about 1/2 inch) for even cooking. Rub with 1 tablespoon olive oil, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 3/4 tsp salt and 1/2 tsp black pepper.

Grill chicken

Preheat a grill or grill pan over medium-high heat (around 400°F / 200°C). Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove from grill and let rest 5 minutes. Slice chicken thinly against the grain and, if desired, squeeze 1 tsp lemon juice over the slices.

In a small bowl or jar combine 3 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey and 1 tsp minced garlic. Whisk or shake to combine, then slowly stream in 5 tbsp extra-virgin olive oil while whisking to emulsify. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness as desired.

Combine greens and vegetables

In a large mixing bowl add 6 cups baby kale, cooled 2 cups cooked quinoa, 2 cups diced ripe tomatoes, 1/2 cup thinly sliced red onion, 1/2 cup halved Kalamata olives and 2 tbsp rinsed capers. Toss gently to combine.

Dress and finish

Drizzle about 3–4 tbsp of the prepared balsamic vinaigrette over the salad (reserve extra for serving). Toss gently to coat evenly. Sprinkle 3/4 cup crumbled imported feta over the top and gently fold once. Arrange sliced grilled chicken on top of the salad. Serve immediately with extra vinaigrette on the side. Serves 4.