Warm Kale and Quinoa Salad
A flavorful combination of ancient grain and fresh vegetables for a healthy all-in-one side. I served with roasted tarragon pork tenderloin.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 2/3 cup quinoa
- 2 cups chicken stock
- 4 cups fresh kale chopped medium
- 12 cherry tomatoes halved
- 1/2 cup sweet onion coarsly chopped
- greek style salad dressing to taste
- shaved parmesan cheese for garnish
- Carbohydrate 199.13548759893 g
- Cholesterol 76.2060000527499 mg
- Fat 36.179110019109 g
- Fiber 16.0265003389804 g
- Protein 95.1343950596209 g
- Saturated Fat 9.22344450486922 g
- Serving Size 1 1 Serving (1539g)
- Sodium 116361.855597388 mg
- Sugar 183.108987259949 g
- Trans Fat 2.13820674987556 g
- Calories 1482 calories
1. In a medium saucepan, bring quinoa and chicken stock to a boil. Cover pan, reduce heat to simmer, and cook until almost all liquid is absorbed, about 20 minutes. 2. While quinoa is cooking, prepare the fresh vegetables. When the kale is chopped (not too finely), gently "massage" it with your fingers. It helps to tenderize it. 3. When the quinoa is ready, add all of the kale to the pan and stir it thoroughly into the quinoa. 4. Next add the onion, tomato, and salad dressing to taste. Mix well. 5. Turn into a serving dish, garnish with shaved Parmesan cheese, and serve immediately.
