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Kale and Quinoa Salad

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How to Make Kale and Quinoa Salad

It is ideal to dress this salad and let it sit at room temperature for about 30 minutes to let the kale wilt a bit and absorb the dressing. Toss again just before serving.


15 min prep time


20 min cook time


10servings


1/2 cup

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Step-By-Step Instructions:

  1. Rinse the dry quinoa in a strainer under cold running water. Combine the rinsed quinoa and water in a medium sauce pan and bring to a boil. Reduce to a simmer and cover. Cook the quinoa for 12-15 minutes until all the liquid is absorbed. Turn off the heat and leave the lid on for 10 minutes to steam. Spread the quinoa on a sheet pan to cool.
  2. In a large salad bowl, whisk together the vinegar, garlic, mustard, honey, parsley, salt (optional), and pepper. Add the olive oil and whisk until emulsified.
  3. In the same bowl, toss together the kale, cranberries, sunflower seeds, feta cheese and cooled quinoa until coated with dressing.
Low Sodium
Veggie Rich
Holidays & Entertaining
Foodie
Vegetarian
Salads
Sides
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Nutrition facts

10 Servings



  • Serving Size

    1/2 cup


  • Amount per serving



    Calories





    160

  • % Daily value*

  • Total Fat
    8g

    10%

    • Saturated Fat
      1.6g

      8%

  • Cholesterol
    5mg

    2%

  • Sodium
    260mg

    11%

  • Total Carbohydrate
    19g

    7%

    • Dietary Fiber
      2g

      7%
    • Total Sugars
      6g

  • Protein
    5g

  • Potassium
    160mg
    3%

Ingredients

quinoa
1 cup

water
1 1/2 cup

white balsamic or white raspberry balsamic vinegar
1/4 cup

garlic (grated or minced)
1 clove

Dijon Mustard
1 tbsp

honey or 2 packets artificial sweetener
1 tbsp

chopped fresh parsley
1 tbsp

salt
1/2 tsp

black pepper
1/4 tsp

Extra Virgin Olive Oil
1/4 cup

fresh kale leaves (chopped)
4 cup

dried cranberries
1/4 cup

sunflower seeds
2 tbsp

reduced fat feta cheese (crumbled)
3 oz

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