Grilled Summer Kale Salad

Grilled Summer Kale Salad

A great chilled salad for those warm summer evenings.

Directions:

  1. Preheat grill to medium-high heat.
  2. In a medium pot, add quinoa and water. Place over medium-high heat and bring to a boil, reduce to a simmer. Once water has cooked off, add Italian dressing and simmer for another 5 minutes. Remove from heat and place in refrigerator.
  3. In a large bowl, combine eggplant, zucchini, onion, oil, salt, pepper and garlic powder. Toss until coated. Place eggplant, zucchini and onions on grill. Grill vegetables until tender and slightly charred, about 5 minutes, turning occasionally. Transfer back to bowl and refrigerate for 10 minutes.
  4. Roughly chop vegetables and transfer back into bowl. Add kale, quinoa, green onion and feta. Toss. Refrigerate for additional 2 hours before serving.

Recipe Courtesy of Chef Megan, ALDI Test Kitchen