Ingredients

• 2 cups water
• 1 cup quinoa
• 10 leaves kale , cut into small pieces
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 large garlic clove , minced
• 1 teaspoon fresh cracked black pepper
• 0.5 teaspoons ground sea salt
• 1 cup pecans
• 1 cup currants
• 0.75 cups crumbled feta cheese

Instructions

1. 1 Bring water to a boil in a saucepan; stir in quinoa. Reduce heat to medium-low, cover saucepan, and cook until water absorbed, about 12 minutes. Remove saucepan from heat, let rest, covered, for 5 minutes. Remove cover; allow quinoa to cool completely.
2. 2 Add kale to a large mixing bowl. Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a separate bowl until emulsified; drizzle over kale.
3. 3 Add cooled quinoa, pecans, currants, and feta cheese to dressed kale; toss to combine.

Nutrition per serving