Healthy Kale Quinoa Salad

Healthy Kale Quinoa Salad. Happy Wednesday, everyone! Today I made a wicked quinoa salad, and I’d like to share the recipe with you. Quinoa is a great whole-grain carbohydrate source that can be prepared in bulk and stored for the week. I love its versatility! You add a ton of veggies, spices, and legumes to jazz it up with flavor.

A cool fact about quinoa – it’s an ancient grain that was domesticated for consumption around 3,000 years yet so many people know it as a recent superfood. I did not know that until last week.

My local grocery store makes a tasty black-bean quinoa that I adore. So their dish inspired this Kale Quinoa Salad recipe! Make it following three easy steps below.

Healthy Kale Quinoa Salad

Eleanor Craig

Meal prep like this Healthy Kale Quinoa Salad is a time saver and a great help for sticking to healthy eating.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Salad

Cuisine American

Servings 2 people

Calories 558 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cup dry quinoa
• 1½ cup water
• 3 tablespoons olive oil
• 2 cups kale chopped
• ⅓ cup cucumber chopped
• ½ medium orange pepper chopped
• 1 cup tomatoes chopped
• 2 teaspoons cumin
• 2 teaspoons black pepper
• 1 teaspoon sea salt

Instructions

 

• Bring the water to a boil in a saucepan on medium heat. Add the quinoa to boiling water, and stir. Cover the quinoa for 12-15 minutes or until all of the water is absorbed. When quinoa is cooked, you should see a white ring around the grain. Remove from heat. Stir in 2 tablespoons of olive oil, cumin, black pepper, and salt.
• In a frying pan, heat 1 tablespoon of olive oil on medium heat. Add chopped kale, peppers, cucumber, and tomatoes. Sauté the veggie mixture for about 8 minutes until kale is cooked down and soft.
• Combine the sautéed vegetables with the quinoa and stir well until everything is incorporated. Store quinoa salad in an airtight container in the fridge for up to 7 days.

Notes

The salad turned out wonderfully, and I will definitely make this more often! The cumin and black pepper add a subtle spice to the already flavorful salad.

Nutrition

Calories: 558kcalCarbohydrates: 65gProtein: 16gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gSodium: 1221mgPotassium: 1044mgFiber: 11gSugar: 4gVitamin A: 8310IUVitamin C: 112mgCalcium: 257mgIron: 7mg

Feedback is key!Let us know how this recipe worked out for you.