How to Make Tropical Kale Quinoa Salad
This is a great side for those who like a little sweet in an otherwise savory dish. You can make this dish ahead of time and serve it warm or cold.
15 min prep time
20 min cook time
4servings
3/4 cup
Print Recipe >
Step-By-Step Instructions:
- Combine the quinoa, kale mixture, coconut and almonds, and the rest of the ingredients. Stir well. Scoop equal amounts into bowls and serve warm or cold, according to your preference.
- Place the coconut and almonds on a baking sheet and toast in the oven for about 6 minutes. Stir every 2 minutes to prevent burning.
- Heat the oil in a nonstick pan over medium-high heat. Sauté the kale and pineapple chunks for about 4 minutes.
- Cook the quinoa according to the package instructions, omitting any added salt.
- Preheat the oven to 350° F.
Nutrition facts
4 Servings
-
Serving Size
3/4 cup
-
Amount per serving
Calories
230
- % Daily value*
-
Total Fat
11g
14%-
Saturated Fat
2.4g
12% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
20mg
<1% -
Total Carbohydrate
30g
11%-
Dietary Fiber
5g
18% -
Total Sugars
11g
-
Dietary Fiber
-
Protein
7g
-
Potassium
520mg
11%
Ingredients
orange juice
3 tbsp
chopped fresh ginger
1 tbsp
green onions (chopped)
2
slivered almonds
1/4 cup
unsweetened coconut flakes
2 tbsp
canned no-sugar-added pineapple chunks in juice
1/2 (20-oz) can
chopped fresh kale
6 cup
olive oil
1 tbsp
dry tricolor quinoa
1/2 cup