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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
Print Recipe >
Step-By-Step Instructions:
-
Preheat the oven to 350° F.
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Cook the quinoa according to the package instructions, omitting any added salt.
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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.
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Heat the oil in a nonstick pan over medium-high heat. Sauté the kale and pineapple chunks for about 4 minutes.
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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.
Nutrition facts
4 Servings
-
Serving Size
3/4 cup
- Amount per serving Calories 190
- % Daily value*
-
Total Fat
10g
13%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 15mg <1%
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Total Carbohydrate
23g
8%
- Dietary Fiber 4g 14%
- Total Sugars 5g
- Added Sugars 0g 0%
- Protein 5g
- Potassium 320mg 7%
Ingredients
orange juice
3 tbsp
chopped fresh ginger
1 tbsp
green onion (scallion) (chopped)
2 stalks
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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