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Baby Kale Quinoa Salad
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Baby Kale Quinoa Salad

A refreshing, high protein salad with a variety of vegetables and healthy fats. Can be served as a salad or side dish.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Keyword: kale, quinoa, salad
Servings: 6
Calories: 308kcal
Author: Cindy Posey

Ingredients

  • 1 cup quinoa dry
  • 2 cups water
  • 1 cup baby kale chopped
  • 1/2 cup tomato chopped
  • 1/2 cup cucumber chopped
  • 1/2 avocado chopped
  • 3/4 cup garbanzo beans
  • 1/4 cup feta
  • 1/2 lemon squeezed
  • 3 tbsps extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp parsley fresh

Instructions

  • Rinse quinoa. Bring water and quinoa to boil in a saucepan. Reduce heat to low, cover and cook for approximately 15 minutes. Water should have disappeared on top layer of the quinoa. Remove from heat and let set for about 5 minutes.
  • Cut all vegetables while quinoa is cooking and set aside.
  • Mix vinaigrette in a separate bowl by blending the oil, vinegar, lemon juice, salt, pepper, and parsley together.
  • Fluff quinoa, mix in vegetables and toss with vinaigrette. Serve warm or chilled.

Notes

Nutritional Facts:
  • Total Fat 13.8g
    • Saturated Fat 2.6g
  • Cholesterol 6mg
  • Sodium 184mg
  • Total Carbohydrate 37.5g
    • Dietary Fiber 7.9g
  • Total Sugars 3.7g
  • Protein 10.6g