Savory sweet Quinoa Kale Salad, packed with protein, healthy carbs, healthy fats and fiber. Perfect to go with a main dish of fish, chicken, beef and healthy carbs (sweet potato); Or just have it for a snack.
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Total Time: 25 Minutes
Servings: 4
Ingredients:
» 1 Cup uncooked Quinoa
» 2.5oz’s Chopped Kale (2.5 cups kale)
» 1 tsp Extra virgin olive oil
» ½ Tbsp Lemon juice
Dressing:
» 2 ½ Tbsp Dijon mustard
» 1 ½ Tbsp Lemon juice
» 1 tsp Extra virgin olive oil
» ¼ tsp Himalayan salt
» ¼ tsp Black pepper
Toppings:
» 1/3 Cup Crimson raisins (or regular raisins, dried cranberries)
» 1/3 Cup Toasted sunflower seeds
Directions:
Rinse quinoa under cold water and drain.
Stove Top:
Cook quinoa on stove top according to instructions on package. Once done place in a medium bowl to cool.
Pressure Cook Quinoa:
Place quinoa in instant pot and put 1½ cups of water over quinoa. Set the valve to sealing and cook on high pressure for 12 minutes. Once done do a quick release and put in a medium bowl to cool.
While quinoa is cooling, chop up kale if not pre chopped. Put kale in a large bowl and add 1 tsp olive oil and ½ Tbsp lemon juice, message into kale.
Mix all of the sauce ingredients together in a small bowl set aside.
In the large bowl with kale add quinoa, raisins and toasted sunflower seeds and combine.
Add the sauce and mix all together. Enjoy this flavorful packed dish.
Store in an air tight container in fridge.
Cooking Tips:
Make sure not to overcook quinoa or it will be mushy. If you do not want it to salty just put 1/8 tsp of the salt to start.
Macros per Serving:
Protein: g
Carbs: g
Fat: g
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