Quinoa Kale Salad

Name: Quinoa Kale Salad
Ingredients: 1 cup quinoa (dry); 2 cups kale (chopped finely); 1/2 cup Roasted Red Peppers (coarsely chopped); 1/2 cup Artichoke Hearts (coarsely chopped); 1/4 cup Pitted Black Olives (sliced); 2 tbsp slivered almonds; 2 tbsp Red Wine Vinegar; 1 tbsp water; 1 tbsp orange juice; 1/2 tsp Dijon mustard; 2 tbsp Extra virgin olive oil

By Lisa Shanken

August 7, 2015

Quinoa Kale Salad

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Servings people

Calories 370 kcal

Ingredients

Salad

1 cup quinoa dry
2 cups kale chopped finely
1/2 cup Roasted Red Peppers coarsely chopped
1/2 cup Artichoke Hearts coarsely chopped
1/4 cup Pitted Black Olives sliced
2 tbsp slivered almonds

Dressing

2 tbsp Red Wine Vinegar
1 tbsp water
1 tbsp orange juice
1/2 tsp Dijon mustard
2 tbsp Extra virgin olive oil

Instructions

Cook quinoa according to package directions. As soon as quinoa finishes cooking, remove from heat and add chopped kale to the top of the same pot, and again cover, allowing the kale to slightly steam from the heat of the quinoa.
In a large bowl, combine cooked quinoa and kale with remaining salad ingredients and mix well. Let sit for 10 minutes to cool.
While salad is cooling, combine all dressing ingredients and mix well.
Once the salad has cooled, mix in the dressing and toss. Can serve immediately or refrigerate for up to 3 days.
**If short on time, can also dress with your favorite oil-based Italian salad dressing, using approximately 1/4 cup.

Notes

Nutrition

Calories: 370kcalCarbohydrates: 47gProtein: 12gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 326mgPotassium: 851mgFiber: 7gSugar: 1gVitamin A: 18400IUVitamin C: 217.8mgCalcium: 230mgIron: 6.8mg

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Lisa Shanken

My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.

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Quinoa Kale Salad