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Baby Kale and Quinoa Salad

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How to Make Baby Kale and Quinoa Salad

This protein-packed salad is perfect for a meatless Monday. Quinoa is considered a complete protein, containing all nine essential amino acids needed by our bodies. Add to that a good serving of kale, apple, and cheese and you’ve got a complete meal!
Receta en Español aquí.


15 min prep time


20 min cook time


4servings


1 1/4 cup

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Step-By-Step Instructions:

  1. Bring the water to a boil in a medium saucepan. Add the quinoa and cook until
    most of the liquid is absorbed. Loosely cover, reduce the heat to low, and cook
    until the quinoa is fully cooked, about 20 minutes. Rinse under cold running
    water; drain and transfer to a large bowl.
  2. Add the kale, apple, onion, cheese, and pumpkin seeds.
  3. Whisk together the vinegar, oil, and salt in a small bowl. Add the dressing to
    the quinoa mixture and toss until well mixed.
CKD Dialysis
CKD Non-Dialysis
Fiber Focused
Kidney-Friendly
Latin American
Mexican/Southwestern
Dinner
Lunch
Main Dish
Salads
Vegetarian
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Nutrition facts

4 Servings



  • Serving Size

    1 1/4 cup


  • Amount per serving



    Calories





    270

  • % Daily value*

  • Total Fat
    9g

    12%

    • Saturated Fat
      1.8g

      9%
    • Trans Fats
      0g

  • Cholesterol
    9mg

    3%

  • Sodium
    410mg

    18%

  • Total Carbohydrate
    39g

    14%

    • Dietary Fiber
      5g

      18%
    • Total Sugars
      9g
    • Added Sugars
      0g

      0%

  • Protein
    10g

  • Potassium
    440mg
    9%

Ingredients

water
2 cup

uncooked quinoa
1 cup

baby kale
3 cups (about 3 oz)

chopped gala apple
1 cup

small red onion (finely chopped)
1/2

reduced-fat crumbled feta cheese
1/4 cup

pumpkin seeds
2 tbsp

white balsamic vinegar
2 tbsp

olive oil
1 tbsp

salt
1/2 tsp

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