Kale Quinoa Salad
A great salad for summer BBQs. Chopped nuts for crunch, dried cranberries or golden raisins for sweetness.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
dairy free
vegetarian
pescatarian
- salt to taste
- 2 tablespoons lemon juice
- pepper to taste
- 1/4 cup oil
- dressing
- 1 tablespoon whole grain mustard
- 1 cup dried quinoa cooked per instructions
- 2 cups kale veined and finely chopped
- 1/2 cup dried cranberries or golden rasins
- 1/2 cup chopped nuts i use cashews
- 1/2 teas dried oregano
- 1 tablespoon honey optional - i do not use
- Carbohydrate 63.8924300074664 g
- Cholesterol 0 mg
- Fat 253.971030620825 g
- Fiber 11.6214374313113 g
- Protein 24.1393062501776 g
- Saturated Fat 33.1599200803845 g
- Serving Size 1 1 Serving (683g)
- Sodium 3731.25825000061 mg
- Sugar 52.2709925761552 g
- Trans Fat 12.5886900297934 g
- Calories 2541 calories
Cook quinoa and allow to cool. Whisk together: oil, lemon juice, mustard, oregano, salt, pepper, and honey (if using). Toss quinoa, kale, cranberries, nuts and dressing to combine. Chill 30 min before serving.
