Kale and Quinoa Superfood Salad
Try this Kale and Quinoa Superfood Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1/4 cup extra-virgin olive oil
- 1 clove garlic chopped
- 1 tablespoon water
- for dressing
- for salad
- 1/2 cup sliced almonds
- 1 tablespoon honey or brown sugar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon peeled and minced ginger
- 1/2 teaspoon toasted sesame oil
- 1 cup quinoa (i used alter eco royal black quinoa)
- 1 bunch dino kale washed and chopped (about 2 cups)
- 1 medium carrot grated
- 1 cup grape or cherry tomatoes halved
- 1 cup blueberries washed
- toasted seaweed such as nori , sliced thinly (i used 5 sheets of annie chun's sesame seaweed snacks)
- 1/8 cup balsamic vinegar
- Carbohydrate 63.1324400058133 g
- Cholesterol 0 mg
- Fat 83.6876001552064 g
- Fiber 13.2710000869395 g
- Protein 15.3587200004124 g
- Saturated Fat 10.0352300214309 g
- Serving Size 1 1 recipe (545g)
- Sodium 843.946500023652 mg
- Sugar 49.8614399188738 g
- Trans Fat 3.30115000420299 g
- Calories 1021 calories
Prepare quinoa according to package instructions. Set aside to cool. Meanwhile, make the dressing by combining all ingredients into a blender and processing until smooth. Pour into a small jar with lid and set aside. Combine 1 tablespoon of dressing with the sliced kale in a large bowl, mix to coat leaves evenly, and set aside. When quinoa is cool, add to kale along with blueberries, almonds, carrot, and tomatoes. Mix to combine, adding more dressing if desired. Top with sliced nori and serve. Save any remaining dressing for later. Makes three servings of salad and approximately 10 tablespoons of dressing. Salad without dressing Source: Calorie Count Salad dressing (per tablespoon) Source: Calorie Count
