Servings: 6
Ingredients
- 1 cup quinoa, rinsed
- 2 cup low sodium chicken stock
- 1 bunch kale, chopped
- 1 yellow onion, chopped
- 1 bell pepper, diced
- 1 cup Feta cheese crumbles
- 12 Kalamata olives, chopped
This salad makes a great meal or side dish! Adding quinoa definitely makes it worth it.
Preparation Notes
Use water with bouillon cube in place of chicken stock for a vegetarian option.
Directions
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Place chicken stock (or water/bouillon) and quinoa in pot and cook according to directions.
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Once cooked, turn the stove off and add kale. Stir until kale is wilted.
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Immediately add chopped peppers, onion, olives, and feta.
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Serve warm or chilled.