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%
Photo courtesy of Candace Bell. Original recipe published on The Wheatless Kitchen.