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Kale Salad
Crispy and colorful kale salad with quinoa is loaded with flavor and is a nutritional powerhouse.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Appetizer, Dressing, Lunch, Salad
Cuisine:
American
Servings:
4
servings
Calories:
359
Author:
Candace
Equipment
Salad tongs
Ingredients
2
cups
cooked quinoa
cooled (cook according to package directions), approximately ¾ cup uncooked quinoa
3
cups
kale
¼
cup
dried cranberries
or raisins
¼
cup
sunflower seeds
¼
cup
parmesan cheese
To serve as a meal or lunch
2
cups
chicken
chopped, optional*
Dressing
2
Tablespoons
olive oil
¼
cup
lemon juice
freshly squeezed
1
clove
garlic
minced
1
teaspoon
Italian seasoning
or dried oregano
⅛
teaspoon
salt
½
teaspoon
freshly ground black pepper
or to taste
Instructions
In a large bowl (or a separate small bowl), whisk together dressing ingredients.
Add quinoa, kale, cranberries, sunflower seeds, and parmesan cheese to large bowl. Toss with dressing to combine.
Top with chicken if using, or add in and toss chicken with the kale and quinoa if preferred.
Garnish and serve with additional cranberries, seeds, and/ or parmesan cheese as desired.
Notes
*equivalent to about 2 chicken breasts, or use other leftover meat
Nutrition
Calories:
359
|
Carbohydrates:
34
g
|
Protein:
15
g
|
Fat:
19
g
|
Saturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
25
mg
|
Sodium:
219
mg
|
Potassium:
548
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
5126
IU
|
Vitamin C:
67
mg
|
Calcium:
187
mg
|
Iron:
3
mg