By Mary Alexander Satterfield
Prep Time: 50 minutes | Makes 4 Servings
- 5-6 cup kale, chopped
- 1 cup quinoa, measured uncooked
- 3/4 cup feta cheese crumbles
- 1 green bell pepper, diced
- 3/4 cup fresh dill, chopped
- 3/4 cup green onion, chopped
- 3/4 cup fresh parsley, chopped
- 1/2 cup olive oil
- Lemon zest
- 1 lemon, juiced
- 2 garlic cloves, minced
- 1 tablespoon tahini
- 2 teaspoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt & pepper, to taste
Prepare quinoa according to package instructions. Once cooked, drizzle with olive oil and season with salt & pepper.
Prepare the salad dressing. In a small bowl, combine 1/2 cup olive oil, lemon zest, lemon juice, minced garlic, 1 tablespoon tahini, 2 teaspoons white wine vinegar, 1 teaspoon dijon, 1 teaspoon honey, salt & pepper. Whisk to combine.
Add chopped kale to a large bowl and add the chopped toppings: dill, green onion, parsley, bell pepper, and cooked quinoa. Season with salt & pepper, and add crumbled feta cheese. Add the dressing and toss well.
Serve and enjoy!
Mary Alexander Satterfield is a Memphis-based recipe developer and content creator. She runs a food blog called @the_hungry_hooker inspired by her maiden name Hooker. MA takes recipes you love and lightens them up with clean ingredients giving them a healthy twist. Learn more at Hungryhooker.com and follow on Instagram @the_hungry_hooker.