Quinoa, Kale, Feta and Mint Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ½ cup (100 grams) quinoa
  • 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
  1. Start by rinsing the quinoa, then cook in boiling water for 12-15 minutes, or as per packet directions.
  2. Drain and set aside. Note - this can be done the day or even a few days ahead.
  3. 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.
  4. Add cooled quinoa and kale to a large bowl. Pour over dressing and toss to combine.
  5. Add edamame, feta, roughly chopped mint leaves and most of the seeds and pinenuts - reserve a few for garnish. Toss well to combine.
  6. Transfer to serving platter and sprinkle with reserved seeds and pinenuts.
  7. Serve.
  8. Note - leftovers keep well in the fridge for a few days!
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2018/01/21/quinoa-kale-feta-and-mint-salad/