Gut-Friendly Quinoa and Kale Salad

1.Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.

2.In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.

3.Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.

4.In a large mixing bowl, add the chopped kale. Drizzle with a little olive oil and massage the kale for about 2-3 minutes until it becomes tender and dark green.

5.Add the cooled quinoa to the bowl with the kale.

6.In a separate small bowl, whisk together the Greek yogurt, apple cider vinegar, olive oil, lemon juice, honey, salt, and pepper to create the dressing.

7.Pour the dressing over the quinoa and kale mixture and toss to combine thoroughly.

8.Add the cherry tomatoes, cucumber, red onion, and feta cheese to the salad. Gently mix until all ingredients are well incorporated.

9.Taste and adjust seasoning with more salt and pepper if needed.

10.Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.