Kale Quinoa Salad
Kale quinoa salad is a super easy kale salad recipe, and it's deliciously healthy.
Servings: 4 servings
Calories: 433
Ingredients
- 2 cups cooked quinoa cooled (cook according to package directions), approximately ¾ cup uncooked quinoa
- 1½ cup edamame beans cooked and cooled
- 3 cups kale finely chopped (ribs removed)
- ¼ red onion diced (optional)
- 1 cup grape tomatoes sliced
- 1 mango pitted and chopped
- 1 avocado pitted and chopped (or sliced)
- 3 Tablespoon pepitas also known as pumpkin seeds, toasted, (optional). Or use other optional seeds or nuts
Dressing
- 2 Tablespoons olive oil
- ¼ cup lemon juice freshly squeezed
- 1 clove garlic minced
- 1 teaspoon granulated sugar
- 6 leaves basil chopped (substitute 1 teaspoon dry basil)
- ⅛ teaspoon salt
- ½ teaspoon freshly ground black pepper or to taste
Instructions
- Place all dressing ingredients in a bullet blender, blender, or food processor. Blend for 15-30 seconds until well mixed.
- In a large bowl, mix cooked cooled quinoa, edamame, and kale together. Add dressing and toss together. Refrigerate 30 minutes (or until serving) to allow flavors to blend.
- A few minutes before serving time, add onions, tomatoes, mango, and avocado. Serve and sprinkle with toasted pepitas.
Notes
- Cut the stems out of the kale leaves before assembling the salad.
- I find that finely chopped kale will meld nicely with the kale salad dressing and that it is tender enough. If the kale is still chewy, even after the stems have been removed and it is chopped, you can soften it by either:
- massaging the kale with a small amount of olive oil, or
- steaming or blanching it, then cool completely before adding to the salad.
- To toast pepitas, add to a skillet in a single layer. cook on medium heat, stirring or shaking continuously. Once they are toasted, remove them from the pan (or they may burn).
- Serve and store pepitas on the side to maintain their crisp texture.
- Refrigerate leftovers in an airtight container or zip top bag for 3-4 days.
Nutrition
Calories: 433 | Carbohydrates: 45g | Protein: 16g | Fat: 23g | Saturated Fat: 3g | Sodium: 108mg | Potassium: 1146mg | Fiber: 10g | Sugar: 10g | Vitamin A: 5930IU | Vitamin C: 95.9mg | Calcium: 148mg | Iron: 4.6mg