½ small bunch curly kale, leaves washed, dried and shredded finely
½ cup podded edamame, or peas
⅓ cup (80 grams) feta, crumbled
1 cup mint leaves, loosely packed
2-3 tablespoons sesame seeds, toasted
2-3 tablespoons pumpkin seeds, toasted
2-3 tablespoons pinenuts, toasted
Dressing:
juice of 1 lemon (approx 3 tablespoons)
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon salt
Instructions
Start by rinsing the quinoa, then cook in boiling water for 12-15 minutes, or as per packet directions.
Drain and set aside. Note - this can be done the day or even a few days ahead.
To make the dressing, add lemon juice, olive oil, mustard, honey and salt to a jar with a tight-fitting lid. Shake well to combine. Set aside. Note - this can also be done several days ahead and stored in fridge.
Add cooled quinoa and kale to a large bowl. Pour over dressing and toss to combine.
Add edamame, feta, roughly chopped mint leaves and most of the seeds and pinenuts - reserve a few for garnish. Toss well to combine.
Transfer to serving platter and sprinkle with reserved seeds and pinenuts.
Serve.
Note - leftovers keep well in the fridge for a few days!
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2018/01/21/quinoa-kale-feta-and-mint-salad/