This crisp and refreshing Apple & Quinoa Kale Salad from The Wheatless Kitchen is equal parts sweet and earthy. Perfect for lunch or dinner, the generous serving size will fill you up without weighing you down.
Apple & Quinoa Kale Salad
For the Salad:
- 1/2 bunch Kale, chopped
- 1 large Apple, diced
- 1/3 cup dry Quinoa (certified gluten-free if necessary)
- 1/3 cup chopped Almonds
For the Vinaigrette:
- 2 tablespoon Dijon Mustard
- 1 tablespoon Honey
- 1/4 cup Extra Virgin Olive Oil
- Pinch of Salt and Pepper
In a medium saucepan, bring the quinoa and 2/3 cup of water to a boil. Once boiling, reduced heat, cover and let simmer for 15 minutes. It is done when there is no water left. Fluff the quinoa with a fork and let cool completely.
Make the dressing by whisking all of the dressing ingredients together in a small bowl. Taste it to make sure you don’t need to add more honey or mustard to match your flavor preference.
Add the kale, apples, cooled quinoa and almonds to a large mixing bowl. Pour the dressing over the top and mix until the salad is completely coated with the dressing.
Serves: 2 | Serving Size: 1/2 of recipe
Per serving: Calories: 539; Total Fat: 36g; Saturated Fat: 4g; Monounsaturated Fat: 20g; Cholesterol: 0mg; Sodium: 352mg; Carbohydrate: 48g; Dietary Fiber: 8g; Sugar: 18g; Protein: 10g
Nutrition Bonus: Potassium: 419mg; Vitamin A: 135%; Vitamin C: 138%; Iron: 13%; Calcium: 11%
Candace Bell is the voice behind The Wheatless Kitchen. Her blog is dedicated to creating simple, gluten-free recipes. Her mission is to help those diagnosed with food allergies by promoting a wholesome, gluten-free way of life. You can also find Candace on Twitter, Facebook and Instagram.
Photo courtesy of Candace Bell. Original recipe published on The Wheatless Kitchen.