KALE AND QUINOA SALAD
Delicious and nutritious! This salad is sure to please the crowd! And with so many options to mix and match to your tastes, you can't go wrong. You can play with the kale-to-quinoa ratio to make this your own. Use alternative nuts and dried fruit to customize to your own taste buds.
Provided by Kicius
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
- Put kale in a large mixing bowl.
- Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.
Nutrition Facts : Calories 439.3 calories, Carbohydrate 43.9 g, Cholesterol 16.7 mg, Fat 27 g, Fiber 6.3 g, Protein 10.7 g, SaturatedFat 5.2 g, Sodium 397.3 mg, Sugar 17.8 g
KALE AND QUINOA SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Steep the kale in hot water in a large bowl until it turns slightly brighter, 1 to 2 minutes. Remove and pat dry.
- In a small bowl, combine the vinegar and a pinch of salt and freshly ground pepper. While whisking, slowly drizzle in the olive oil.
- Pour half the dressing over the kale in a large bowl. Massage the kale leaves with your hands. Add the quinoa, tomatoes and more dressing and toss together with 2 spoons. Mix in the goat cheese and pine nuts. Transfer the salad to a serving dish. Allow to sit for 20 minutes before serving.
SHEILA'S KALE QUINOA SALAD
I came up with this recipe last summer due to the overabundance of kale growing in my garden. The vinaigrette is the foundation of this easy salad. You can switch out the cumin for a different spice to change up this salad. You can also change or omit the cheese to make this salad different. You can add in any fruit or vegetable that you need to use up! Use your imagination!!!
Provided by fearlessinbroomfield
Categories Low Cholesterol
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Whisk the first 5 ingredients together.
- Add the kale and stir. Adding the kale first will allow the oil and lemon juice to soften up the kale.
- Continue to add the other vegetables, beans, quinoa, nuts (if you're into that) and cheese.
- Serve immediately or let marinade in the fridge before enjoying. If you are planning to make in advance add in cheese just before serving along with any nuts if using. Depending on the ingredients used the leftovers should keep in the fridge for a couple of days.
Nutrition Facts : Calories 232.6, Fat 13.8, SaturatedFat 2.6, Cholesterol 5.8, Sodium 82.1, Carbohydrate 22.4, Fiber 4.7, Sugar 3.8, Protein 6.8
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