Servings: 6-8 (5 cups total) 1x

Scale

For the Salad:

For the Lemon Vinaigrette:

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Make the quinoa (this step can be done up to 2 days ahead of time). Rinse ½ cup uncooked quinoa in a fine mesh strainer under cold water. In a medium saucepan over high heat, bring 1 cup of water and the quinoa to a boil. Reduce heat to low; cover with a lid, and simmer until all the water is absorbed, 10-15 minutes. Remove the saucepan from heat, let the quinoa sit for 5 minutes, covered, then fluff with a fork. Set aside to cool.
Make the vinaigrette (this step can also be done a day or two in advance). In a small bowl or mason jar with a lid, combine the oil, lemon juice, 2 tablespoons shallots, mustard, honey, and salt. Whisk or shake to combine well. Set aside or refrigerate until ready to use.
To make the salad, in a large bowl, place the chopped kale and a pinch of salt. Using your hands, massage the salt into the kale for 1-2 minutes or until kale leaves are slightly wilted. Then add the cooled quinoa, blueberries, shallots, feta, pistachios, and basil. Drizzle the vinaigrette over top and toss to coat. Add additional salt to taste.

May substitute another fresh berry, dried cranberries, or dried cherries for blueberries.

Swap the feta cheese with goat cheese or Parmesan cheese. Or, use dairy-free feta for a vegan or dairy-free salad.

Substitute sliced almonds, walnuts, or cashews for pecans.

May use finely diced red onion in place of shallots.

Substitute maple syrup for honey to keep the salad plant-based.

Recipe By: Stacie Hassing