Tag Archives: lemon

Kale and Quinoa Salad Recipe

Quinoa Kale SaladQuinoa and kale in one salad? I’m in. Especially when the salad is studded with ruby pomegranate arils and fragrant Meyer lemon peel. It’s simple. It’s pretty. It’s good. It’s simply pretty good!
Quinoa Kale Salad with PomegranateThis dish is big on texture. Pomegranate arils and sunflower seeds bring crunch to the hearty greens and quinoa salad. A simple dressing of Meyer lemon juice and olive oil is all it needs to come together.

Kale and Quinoa Salad Recipe
1/2 cup uncooked quinoa (I used sprouted white quinoa)
2 cups finely chopped fresh kale leaves (I used dinosaur kale, also known as Tuscan kale)
2 tablespoons fresh Meyer lemon juice

2 tablespoons extra virgin olive oil

1/2 cup pomegranate arils
1/4 cup roasted, salted sunflower seed kernels
1/4 teaspoon fine sea salt or kosher salt

Freshly ground black pepper
Shredded Meyer lemon peel

Place quinoa in a fine mesh strainer; rinse and drain quinoa. Cook quinoa according to package directions. Drain cooked quinoa, if needed. Cool 10 minutes.

Meanwhile, in a large bowl combine chopped kale, lemon juice and olive oil; toss to mix. Let kale mixture sit at room temperature while quinoa cooks and cools.

Stir cooled quinoa into kale mixture. Add pomegranate arils, sunflower seeds and salt; stir well. Taste salad and season with freshly ground black pepper and additional salt, if needed. Garnish with shredded Meyer lemon peel. Salad can be served immediately or covered and refrigerated for several hours.

Makes 4 servings

Kitchen Tip: Olive oil based dressings can solidify when refrigerated. If that happens, let the salad stand at room temperature for about 20 minutes.
Kale and Quinoa SaladYou might also like:
Vegetarian Chickpea Salad with Za’atar
Roasted Red Kuri Squash and Wild Rice Salad from Bourbon and Honey
Kale and Roasted Squash Quinoa Salad from Eating Clean Recipes

Cucumber Lemon Greek Yogurt Dip Recipe

Lemony Cucumber Greek Yogurt DipPlain Greek yogurt is a beautifully versatile ingredient. You can bake with it, make fro-yo with it, smoothie it…there are so many recipe possibilities.

Lately I’ve been loving the idea of using plain yogurt in savory recipes like this Cucumber Lemon Greek Yogurt Dip. (Most often we gravitate toward sweet, but savory can be just as rewarding.) The dip comes together in about 5 minutes, and is delicious served with fresh cut veggies and crackers.
Herbed Greek Yogurt Dip
Cucumber Lemon Greek Yogurt Dip Recipe
1 cup plain Greek yogurt (I prefer full fat or 2%)
1 Persian mini cucumber, chopped (about 1/2 cup)
2 tablespoons chopped fresh Italian flat-leaf parsley
1 teaspoon finely shredded lemon peel
2 teaspoons olive oil
1/8 teaspoon fine sea salt or kosher salt
Garnishes: ground sumac, additional olive oil and chopped cucumber

In a small mixing bowl, combine Greek yogurt, cucumber, parsley, lemon peel, olive oil and salt; stir well.

The yogurt dip can be served immediately or covered and refrigerated for several hours. Before serving, taste and add more salt, if needed.

If desired, garnish with ground sumac, additional olive oil and chopped cucumber.

Makes about 1 1/2 cups dip

Greek Yogurt Dip
You might also like:
Cilantro Hummus from Eating Clean Recipes