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RECIPE
14 INGREDIENTS6 STEPS25MIN

Kale Quinoa Salad with Oregano Lemon Vinaigrette

5.0
1 Ratings
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Kale, quinoa, carrots, pine nuts and dried cranberries tossed in a delightful oregano lemon vinaigrette. This Kale Quinoa Salad is gluten free and vegan.

25MIN

Total Time
StreetSmart Kitchen
We help busy professionals or home cooks like you plan easy and delicious homemade meals in less time they ever thought possible!
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Ingredients
US / METRIC
Servings:
4
Serves 4
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
1/4 cup
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

Directions

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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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