Sheilas Kale Quinoa Salad Food

KALE QUINOA SALAD

Kale Quinoa Salad image

Here's a holiday side dish you can feel good about serving. Kale packs a mighty punch of vitamins, while quinoa delivers a hearty serving of protein. Best of all, the flavor of this kale quinoa salad can't be beat! -Lisa Warren, Washington, DC

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1-1/2 cups water
1/2 cup tomato juice
1 cup quinoa, rinsed
1 small onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
6 cups coarsely chopped fresh kale
1/4 cup pine nuts
1/4 cup dried currants
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large saucepan, bring water and tomato juice to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 18-22 minutes. Remove from the heat; fluff with a fork., In a large skillet, saute onion in oil until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in kale and cook until wilted, 3-4 minutes., Stir in pine nuts and currants; cook until kale is tender, about 2 minutes. Stir in the vinegar, lemon juice, zest, salt and pepper; cook 1-2 minutes longer. Remove from the heat and stir in quinoa. Serve at room temperature.

Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

KALE AND QUINOA SALAD

Kale and Quinoa Salad image

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

Ingredients

2 cups water
1 cup quinoa
10 leaves kale, cut into small pieces
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 large garlic clove, minced
1 teaspoon fresh cracked black pepper
½ teaspoon ground sea salt
1 cup pecans
1 cup currants
¾ cup crumbled feta cheese

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

SHEILA'S KALE QUINOA SALAD

Sheila's Kale Quinoa Salad image

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

Ingredients

1/4 cup lemon juice
1/4 cup olive oil
1/4 teaspoon cumin
salt & pepper
2 garlic cloves, minced
1 1/2 cups kale, torn up
12 cherry tomatoes, quartered
1 carrot, diced
1 banana peppers or 1/2 orange bell pepper, diced
2 thin slices red onions, diced
1/2 cup black beans
1/2 cup quinoa (cooked)
1/4 cup sliced almonds
1/4 cup Cotija cheese

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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