Healthy Kale Quinoa Salad

by Elenor Craig
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

Healthy Kale Quinoa Salad

Elenor CraigElenor 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
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Salad
Cuisine American
Servings 2 people
Calories 558 kcal

Ingredients
 
 

  • 1 cup dry quinoa
  • cup water
  • 3 tablespoons olive oil
  • 2 cups kale chopped
  • 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
Have you tried this recipe?Please leave a rating and comment.

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