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RECIPE
14 INGREDIENTS 6 STEPS 25min

Kale Quinoa Salad with Oregano Lemon Vinaigrette

5.0
1 Ratings
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 Salad with Oregano Lemon Vinaigrette Recipe | SideChef
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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We help busy professionals or home cooks like you plan easy and delicious homemade meals in less time they ever thought possible!
https://www.streetsmartkitchen.com/
25min
Total Time
$1.43
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1/2 cup
1 bunch
Kale , torn
1/2 cup
Carrots , thinly sliced
1/4 cup
Pine Nuts
1/4 cup
Dried Cranberries
1 Tbsp
Dijon Mustard
2 Tbsp
Fresh Oregano
1/4 tsp
1/4 tsp
Crushed Red Pepper Flakes
1 Tbsp
or Honey
2 cloves
1/4 cup
Extra-Virgin Olive Oil
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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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Nutrition Per Serving
Calories
332
% Daily Value*
Fat
21.6 g
28%
Saturated Fat
3.2 g
16%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
31.9 g
12%
Fiber
4.6 g
16%
Sugars
10.5 g
--
Protein
5.7 g
11%
Sodium
189.7 mg
8%
Vitamin D
--
--
Calcium
140.3 mg
11%
Iron
2.2 mg
12%
Potassium
375.6 mg
8%
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