Kale, quinoa, carrots, pine nuts and dried cranberries tossed in a delightful oregano lemon vinaigrette. This Kale Quinoa Salad is gluten free and vegan.
Kale, quinoa, carrots, pine nuts and dried cranberries tossed in a delightful oregano lemon vinaigrette. This Kale Quinoa Salad is gluten free and vegan.
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Nutrition Per Serving
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CALORIES
332
FAT
21.6 g
PROTEIN
5.7 g
CARBS
31.9 g
Cooking Instructions
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Step 1
In a small saucepan, add a cup of water and Quinoa (1/2 cup). Bring to a boil and reduce heat to low. Simmer for ten to fifteen minutes or until the quinoa is tender and fluffy. Remove from heat and let cool.
Step 2
Place the rinsed Kale (1 bunch) in a large mixing bowl. Add some olive oil and a pinch of salt, and massage the kale with both of your hands for about five minutes. This step will help reduce the bitter flavor of the kale. Set aside.
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