Name: Crunchy Kale and Quinoa Salad
Total time: PT2100.0S
Yield: 6
Ingredients: 3/4 cup Quinoa; 1 1/2 cup Water; 4 cup Kale; 2 cup Red Cabbage; 2 Carrot; 1/2 cup Raisins; 1/4 cup Roasted Pepitas; 1/4 cup Raw Cashews; 1/2 cup Parmesan Cheese; 1 Avocado; 5 tablespoon Extra-Virgin Olive Oil; 3 tablespoon Rice Vinegar; 1 tablespoon Apple Cider Vinegar; 3 tablespoon Honey; 1/4 teaspoon Sea Salt; 1/8 teaspoon Ground Black Pepper

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Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

This Crunchy Kale and Quinoa Salad is the ideal Memorial Day salad. The dish is full of flavor and crunch, it's bursting with color and boasting in nutrition!

35MINS

Total Time

$1.69

Cost Per Serving

Ingredients

Servings

us / metric

Salad

3/4 cup

Quinoa

1 1/2 cups

Water

4 cups

Kale

up to 5 cups, stems removed, chopped, and massaged

2 cups

Finely Chopped Red Cabbage

Large Carrots, peeled, finely chopped

1/2 cup

Raisins

4 Tbsp

Roasted Pepitas

4 Tbsp

Raw Cashews

1/2 cup

Parmesan Cheese

or Asiago Blend

Medium Avocado, cubed

Dressing

1/3 cup

Extra-Virgin Olive Oil

3 Tbsp

1 Tbsp

3 Tbsp

as needed

as needed

Nutrition Per Serving

VIEW ALL

Calories

345

Fat

19.7 g

Protein

9.3 g

Carbs

37.1 g

Author's Notes

Feeds 3-4 as entree salad and 6-8 as a side salad.

To massage your kale once it's chopped, add it to your large bowl first, drizzle it with a little olive oil or a bit of the dressing, then gently scrunch and massage it in your hands to soften it.

I like to add my dressing to each bowl individually as some prefer more dressing than others. It also keeps any leftovers fresher in the refrigerator if the dressing has not been added.