Quinoa Cooking

Cook 1 cup of quinoa and let it cool.

In a large bowl, mix quinoa with chopped kale and cherry tomatoes.

Whisk together 1/4 cup of olive oil, 2 tablespoons of lemon juice, and a pinch of salt.

Drizzle the zesty vinaigrette over the salad and toss well.

Top with crumbled feta cheese and toasted pine nuts.

A nutritious and flavorful salad for a wholesome meal.

Enjoy the blend of textures and tangy lemon dressing.

Perfect for a light lunch or side dish at any gathering.