How To Make Farmers Market Restaurant’s Kale and Quinoa Salad Recipe
A refreshing and nutritious salad made with kale, quinoa, and veggies, topped with a flavorful dressing.
Serves:
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 4 cups chopped kale
- 1 cup chopped cherry tomatoes
- 1 cup diced cucumber
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
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Rinse quinoa and place in a pot with vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes.
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Once the quinoa is cooked, fluff with a fork and let it cool.
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In a large bowl, combine kale, cherry tomatoes, cucumber, red onion, parsley, and mint.
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In a small bowl, whisk together lemon juice, olive oil, honey, salt, and black pepper to make the dressing.
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Add cooled quinoa to the large bowl of veggies and mix well.
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Drizzle the dressing over the salad and toss to coat evenly.
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Serve chilled or at room temperature.
Nutrition
- Calories : 347kcal
- Total Fat : 17g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 600mg
- Total Carbohydrates : 44g
- Dietary Fiber : 5g
- Sugar : 10g
- Protein : 8g
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