Kitchen notes · a little help before you start
Lemony Kale and Quinoa Salad
Lemony Kale and Quinoa Salad brings together kale, vegetable broth, and quinoa. Take a look at the chopping, slicing or shaving step before bringing the parts together. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
- Dietary characteristics
- Vegetarian
- Dish type
- Salads
A few quick notes
1. Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
2. Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
3. Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Get to know the ingredients
Kale
Look at how this ingredient comes into the method: Remove the stems of the kale leaves by running a sharp knife along both sides of each stem.
Vegetable broth
Look at how this ingredient comes into the method: Add the rinsed quinoa to the pot along with vegetable broth.
Quinoa
Look at how this ingredient comes into the method: Rinse the quinoa well with cool water to remove the saponins, a natural coating that can taste bitter.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Lemony Kale and Quinoa Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Finally, sprinkle the chopped nuts and crumbled feta on top and serve.** Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the pot. Read the first preparation step before you get going: Rinse the quinoa well with cool water to remove the saponins, a natural coating that can taste bitter.
Which little step is worth remembering?
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
What happens at the end?
Keep this part of the method in view: Finally, sprinkle the chopped nuts and crumbled feta on top and serve.**
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
View saved recipe card
Fixed portions in this saved image. Use the recipe above for current ingredients and serving amounts.
Open full-size card ↗
