Kale and Quinoa Salad with Lemon Vinaigrette
This salad is full of superfood ingredients that will keep your energy up for the rest day.
Servings: 4 people
Calories: 343kcal
Ingredients
Kale & Quinoa Salad
- 1 cup dry quinoa rinsed well
- 2 cups water
- 2 cups kale chopped, loosely packed (curly kale was used in this recipe)
- 1/2 cup dried cranberries or raisins
- 1/2 cup walnuts diced (optional)
Lemon Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon whole-grain mustard
- 1/2 teaspoon dried oregano
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 325 degrees. While cooking the quinoa, add walnuts pieces to a baking sheet and roast for 10 minutes. Allow to cool and set aside.
- Salad: Add quinoa and water to a medium pot and bring to a boil over medium-high heat. Reduce heat to a medium-simmer, cover and cook for 15 minutes or until quinoa has soaked up most of the liquid. Turn off the burner and add kale and cranberries. Leave covered pot on the burner until kale is wilted, approximately 5-10 minutes.
- Lemon Vinaigrette: Add all ingredients to a glass container and whisk until combined. Refrigerate for 1-2 hours before serving. Whisk again before serving.
- Salad can be served warm or cold. Add walnuts and desired amount of vinaigrette over salad, toss to combine.
Nutrition
Serving: 2cups | Calories: 343kcal | Carbohydrates: 44g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Sodium: 121mg | Fiber: 5g | Sugar: 11g |
| SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12