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RECIPE
16 INGREDIENTS6 STEPS35min

Crunchy Kale and Quinoa Salad

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!
Crunchy Kale and Quinoa Salad Recipe | SideChef
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!
Lemons and Basil
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/
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Lemons and Basil
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/
35min
Total Time
$1.80
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6

Salad

3/4 cup
1 1/2 cups
Water
4 cups
up to 5 cups, stems removed, chopped, and massaged
2 cups
Finely Chopped Red Cabbage
2
Large Carrots , peeled, finely chopped
1/2 cup
Raisins
1/4 cup
Roasted Pumpkin Seeds
1/4 cup
Raw Cashews
1/2 cup
or Asiago Blend
1
Medium Avocado , cubed

Dressing

1/3 cup
Extra-Virgin Olive Oil
3 Tbsp
Rice Vinegar
3 Tbsp
1/4 tsp
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Nutrition Per Serving

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CALORIES
395
FAT
22.7 g
PROTEIN
10.0 g
CARBS
43.6 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.

Cooking Instructions

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Step 1
Rinse Quinoa (3/4 cup) in cold water, then add to a medium pot with Water (1 1/2 cups) . Bring to a boil, then simmer for 15 minutes or until fluffy. Set aside to cool.
Step 2
While quinoa is cooling, add Kale (4 cups) , Red Cabbage (2 cups) , and Carrots (2) to a large salad bowl. Toss to coat until well combined.
Step 3
Once quinoa has cooled and is room temperature, add to the salad bowl, along with Raisins (1/2 cup) , Roasted Pumpkin Seeds (1/4 cup) , Raw Cashews (1/4 cup) , Parmesan Cheese (1/2 cup) , and Avocado (1) . Toss until all ingredients are well combined.
Step 4
Add Extra-Virgin Olive Oil (1/3 cup) , Rice Vinegar (3 Tbsp) , Apple Cider Vinegar (1 Tbsp) , Honey (3 Tbsp) , Sea Salt (1/4 tsp) , and Ground Black Pepper (1/8 tsp) to a small mason jar, top with lid and shake until well mixed.
Step 5
Divide into individual bowls and top with the desired amount of dressing or add about 1/2 of the dressing recipe to the large bowl and toss to coat taste, and add more if desired.
Step 6
Garnish with additional parmesan cheese, cashews, and pumpkin seeds.
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Nutrition Per Serving
Calories
395
% Daily Value*
Fat
22.7 g
29%
Saturated Fat
4.1 g
20%
Trans Fat
0.0 g
--
Cholesterol
5.1 mg
2%
Carbohydrates
43.6 g
16%
Fiber
8.0 g
29%
Sugars
11.6 g
--
Protein
10.0 g
20%
Sodium
208.9 mg
9%
Vitamin D
0.0 µg
0%
Calcium
253.5 mg
20%
Iron
3.0 mg
17%
Potassium
728.2 mg
15%
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