Kale & Quinoa Greek Salad

I used to hate quinoa. HATE. I couldn't figure out what all of the buzz was with this trendy new health food a few years back. I gave it a fair chance at first, cooking it up in a couple different recipes, but was not a fan. I wrote it off and decided it just wasn't for me.

Boy was I wrong. A few weeks back, my friend Amy opened my eyes to what I've been missing. For a girls night, I helped her throw together a quick quinoa salad with almonds, chicken and lemon juice. I was apprehensive, but was willing to give it another try. And it was so good. Maybe my taste buds have broadened their horizons over the past few years? Maybe I just wasn't trying it in the right recipes previously? Who knows. Either way, I enjoyed the salad so much that I've been making variations of it for work week lunches for the past month or so.

This week I gave it a Greek flair. I love throwing together Greek-type salads for work because I never get sick of them and have no issue eating them 5 days inrow. And the best part? The longer this lemon dressing has to marinate with the kale, the tastier it gets, making this a great salad to prep on the weekend for the week ahead.

Kale & Quinoa Greek Salad
Recipe makes 1 salad

  • 2 handfuls of washed, destemmed kale
  • 1/4 cup uncooked red quinoa
  • 2 chicken tenderloins
  • 1/2 red pepper, diced
  • 1/4 cup chick peas, rinsed
  • 1/4 cup feta cheese
  • 1/4 red onion, diced
  • 1 tsp lemon pepper seasoning
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tsp honey
  • Italian seasonings
  • 1 tsp minced garlic
  1. In a small pot, combine 1/2 cup water with your quinoa. Place it over medium heat until it comes to a boil, then cover and reduce to low for 15 minutes or until all of the water is absorbed.
  2. While your quinoa is cooking, dice up your chicken. Add it to a warm skillet with olive oil over medium-high heat. Stir in your lemon pepper seasoning, making sure to evenly coat all of the pieces. Once your chicken is fully cooked, remove from the heat and set aside to cool.
  3. In a small bowl, combine the oil, lemon juice, honey, Italian seasonings and minced garlic. Stir to combine and set aside.
  4. Begin building your salad. In a large bowl, pour your hot quinoa over the kale. Add in the chicken, chick peas, red pepper, red onion, and feta. Pour your dressing over all of the salad, stirring to coat it all. Let it sit for a few minutes to let the kale absorb the lemon dressing.