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Tropical Kale Quinoa Salad
15 min prep time
20 min cook time
4servings
Recipe by
Cassandra L. Verdi, MPH, RD and Stephanie A. Dunbar, MPH, RD
Source
Diabetes Superfoods Cookbook and Meal Planner
Photo by
Mittera
How to Make Tropical Kale Quinoa Salad
This is a great side for those who like a little sweet in an otherwise savory dish. You can make this dish ahead of time and serve it warm or cold.
15 min prep time
20 min cook time
4servings
3/4 cup
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Step-By-Step Instructions:
- Combine the quinoa, kale mixture, coconut and almonds, and the rest of the ingredients. Stir well. Scoop equal amounts into bowls and serve warm or cold, according to your preference.
- Place the coconut and almonds on a baking sheet and toast in the oven for about 6 minutes. Stir every 2 minutes to prevent burning.
- Heat the oil in a nonstick pan over medium-high heat. Sauté the kale and pineapple chunks for about 4 minutes.
- Cook the quinoa according to the package instructions, omitting any added salt.
- Preheat the oven to 350° F.
Nutrition facts
4 Servings
-
Serving Size
3/4 cup
- Amount per serving Calories 230
-
Total Fat
11g
- Saturated Fat 2.4g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 20mg
-
Total Carbohydrate
30g
- Dietary Fiber 5g
- Total Sugars 11g
- Protein 7g
- Potassium 520mg
- Phosphorous 185mg
Ingredients
orange juice
3 tbsp
chopped fresh ginger
1 tbsp
green onions (chopped)
2
slivered almonds
1/4 cup
unsweetened coconut flakes
2 tbsp
canned no-sugar-added pineapple chunks in juice
1/2 (20-oz) can
chopped fresh kale
6 cup
olive oil
1 tbsp
dry tricolor quinoa
1/2 cup
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