A: This recipe was created by long time Garden Chef Megan McCarthy to highlight fresh produce from the Atlanta Botanical Garden’s Edible Garden.  Chef Megan demonstrates how easy it to create the Kale Quinoa Salad in the Edible Garden’s Outdoor Kitchen.

Kale Quinoa Salad

Photo by Adrienne Harris

at the Atlanta Botanical Garden (Styling by Garden Chef Megan McCarthy / Contributed by Adrienne Harris)

Kale Quinoa Salad
2 cups water
1 cup quinoa, rinsed
4 tablespoons extra virgin olive oil, divided
1/2 red onion, diced
2 cloves garlic, chopped
2 Roma tomatoes, diced
2 cups finely chopped kale, stems removed
2 tablespoons chopped fresh cilantro
2 ounces crumbled feta
Sea salt and freshly cracked pepper

In a medium saucepan, combine water and quinoa. Bring to a boil, then reduce heat to a simmer and cook quinoa 10 minutes or until quinoa is tender. Remove from heat, drain off any remaining water and allow to cool.

In a medium skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onion and cook 2 minutes. Stir in tomatoes and garlic and cook 2 minutes. Add kale, stir and cook 1 minute or until kale turns bright green. Remove from heat.

Transfer quinoa to a large bowl. Toss with remaining 2 tablespoons olive oil. Add kale mixture and toss. Sprinkle with cilantro and feta. Taste for seasoning. Serve immediately. Makes: 4 1/2 cups

Per 1/2-cup serving: 165 calories (percent of calories from fat, 47), 4 grams protein, 17 grams carbohydrates, 2 grams fiber, 9 grams fat 92 grams saturated), 6 milligrams cholesterol, 97 milligrams sodium.

ATLANTA BOTANICAL GARDEN 
1345 Piedmont Avenue N.E., Atlanta.
404-876-5859, www.atlantabg.org