Cooking Instructions

• First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but adds to the nuttiness and fluff factor of the quinoa! Next, add your water, set the burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
• Once your quinoa is ready, fluff with a fork and season with salt and pepper to taste. Transfer to a medium bowl to cool.
• While the quinoa cooks, wash and dry your chopped kale and massage with a drizzle of oil and a pinch of salt for extra-tender, silky kale.
• Toss kale with chickpeas, bell pepper, broccoli, red onion, and sliced almonds. Mix in quinoa.
• For the lemon dressing, whisk together all the ingredients and adjust to taste. Pour over salad and mix well. Top with crumbled feta and enjoy!
• You can dive in right away or chill before serving. If meal prepping, pop it in the fridge to enhance the flavor.