Kale Quinoa Salad
This 20-minute prep Kale Quinoa Salad recipe is simple yet scrumptious. The finger-licking delicious lemon garlic dressing is the star of the recipe.
Servings 4 people
Calories 256kcal
Ingredients
- 4-5 large kale leaves
- 2 carrots
- 2 tomatoes
- 1/4 red onion
- 1/2 cup quinoa
- 1/2 lemon
- 1 Tbsp Dijon mustard
- 1/2 Tbsp honey
- 1 clove garlic, grated or crushed
- 4 Tbsp olive oil
- sea salt I add about 1/2 tsp
- freshly cracked black pepper I add about 1/4 tsp
Instructions
- Cook quinoa as instructed on the package.
- Wash and towel dry kale, then destalk, and rip leaves into bite-size pieces and set aside in a large salad bowl.
- Prepare the dressing by adding the juice of half a lemon, Dijon mustard, honey, garlic, olive oil, and sea salt and pepper to taste to a jar and whisk until emulsified and creamy.
- Pour half of the dressing over the kale and massage the dressing into each leave to break down the leaves and to ensure the dressing is in every nook and cranny.
- Dice tomatoes, finely dice red onion, grate or julienne carrots, and add all three to the kale into the salad bowl.
- Spread the quinoa out on a large plate so it can cook down quickly, then add to the salad bowl.
- Pour the remaining dressing over the salad and toss to combine.
Video
Nutrition
Calories: 256kcal | Carbohydrates: 24g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 90mg | Potassium: 537mg | Fiber: 5g | Sugar: 6g | Vitamin A: 9862IU | Vitamin C: 53mg | Calcium: 140mg | Iron: 2mg