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Baby Kale and Quinoa Salad
15 min prep time
20 min cook time
4servings
Recipe by
Ingrid Hoffmann
Source
Latin Comfort Foods Made Healthy
Photo by
Mittera Creative
How to Make Baby Kale and Quinoa Salad
This protein-packed salad is perfect for a meatless Monday. Quinoa is considered a complete protein, containing all nine essential amino acids needed by our bodies. Add to that a good serving of kale, apple, and cheese and you’ve got a complete meal!
Receta en Español aquí.
Receta en Español aquí.
15 min prep time
20 min cook time
4servings
1 1/4 cup
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Step-By-Step Instructions:
- Bring the water to a boil in a medium saucepan. Add the quinoa and cook until most of the liquid is absorbed. Loosely cover, reduce the heat to low, and cook until the quinoa is fully cooked, about 20 minutes. Rinse under cold running water; drain and transfer to a large bowl.
- Add the kale, apple, onion, cheese, and pumpkin seeds.
- Whisk together the vinegar, oil, and salt in a small bowl. Add the dressing to the quinoa mixture and toss until well mixed.
Nutrition facts
4 Servings
-
Serving Size
1 1/4 cup
- Amount per serving Calories 270
-
Total Fat
9g
- Saturated Fat 1.8g
- Trans Fats 0g
- Cholesterol 9mg
- Sodium 410mg
-
Total Carbohydrate
39g
- Dietary Fiber 5g
- Total Sugars 9g
- Added Sugars 0g
- Protein 10g
- Potassium 440mg
- Phosphorous 295mg
Ingredients
water
2 cup
uncooked quinoa
1 cup
baby kale
3 cups (about 3 oz)
chopped gala apple
1 cup
small red onion (finely chopped)
1/2
reduced-fat crumbled feta cheese
1/4 cup
pumpkin seeds
2 tbsp
white balsamic vinegar
2 tbsp
olive oil
1 tbsp
salt
1/2 tsp
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