Kale, Quinoa and Feta Salad
Rumor has it a version of this salad was Jennifer Aniston’s go-to lunch for years, though no one has ever fully confirmed it. Either way, it is easy to see why it became famous. Tender quinoa, crisp cucumber, chickpeas, herbs, salty feta, and crunchy pistachios are tossed with massaged kale and a bright lemon-miso dressing that makes everything pop. It is fresh, hearty, and surprisingly addictive.
Servings: Four
INGREDIENTS
1 bunch kale
1/2 cup dry quinoa
Slightly less than 1 cup chicken or vegetable stock
1 (15 ounce) can chickpeas, drained and rinsed
1 English cucumber, diced
1/2 small red onion, small diced
1/2 cup packed fresh parsley, finely chopped
1/2 cup loosely packed fresh mint leaves, finely chopped
1/2 cup roasted salted pistachios, chopped
1 cup (4 ounces) crumbled feta cheese
1 to 2 ripe avocados, diced
Zest of 1 lemon
Lemon-Miso Dressing
1/4 cup lemon juice
1/2 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon white miso paste
1 teaspoon honey
1/3 cup olive oil
PREPARATION
Soak quinoa: Place the quinoa in a bowl, cover with water, and soak for at least 20 minutes. Drain and rinse well to remove bitterness.
Cook quinoa: In a small saucepan, bring slightly less than 1 cup stock to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 12 to 15 minutes, until liquid is absorbed and quinoa is tender. Remove from heat, fluff with a fork, cover again, and let sit for 5 minutes to steam. Let cool.
Make lemon-miso dressing: In a small bowl or jar, combine lemon juice, lemon zest, Dijon mustard, miso paste, and honey. Whisk until smooth. Slowly stream in olive oil while whisking until emulsified.
Prep kale and massage: Wash, dry, and chop the kale. Place in a large bowl, drizzle with a small splash of olive oil and a squeeze of lemon juice, and massage with your hands for 1 to 2 minutes until leaves darken and soften.
Plate: Add cooled quinoa, chickpeas, cucumber, red onion, parsley, mint, pistachios, feta, and lemon zest to the bowl with kale. Pour in dressing, starting with about half and adding more to taste. Toss gently to combine. Fold in diced avocado just before serving and adjust seasoning if needed.
Notes:
Soaking quinoa helps remove natural bitterness and slightly shortens the cooking time. Because the grains are already hydrated, they need a little less liquid and cook faster than usual.
