How To Make Quinoa and Kale Salad
A healthy, filling salad packed with protein and greens.
Serves:
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cups chopped kale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
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Rinse quinoa in a fine mesh strainer and place in a medium saucepan with vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until quinoa is tender and liquid is absorbed.
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In a large bowl, massage chopped kale with a bit of olive oil until softened.
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Add cooked quinoa, chickpeas, dried cranberries, and chopped walnuts to the bowl with the kale.
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In a separate small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper to make the dressing.
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Pour dressing over the salad and toss to coat.
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Serve salad chilled or at room temperature.
Nutrition
- Calories : 445kcal
- Total Fat : 21g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 890mg
- Total Carbohydrates : 57g
- Dietary Fiber : 9g
- Sugar : 15g
- Protein : 13g
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