- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 394.3
- Total Fat: 15.0 g
- Cholesterol: 0.0 mg
- Sodium: 482.0 mg
- Total Carbs: 55.7 g
- Dietary Fiber: 9.0 g
- Protein: 15.4 g
View full nutritional breakdown of Curry Kale Quinoa Salad (by JOSCHEF) calories by ingredient
Curry Kale Quinoa Salad (by JOSCHEF)Submitted by: JOSCHEF
View the original recipe for Quinoa and Kale salad
IntroductionVery nutritious! Very nutritious!
Number of Servings: 8
Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 1 cup (remove)
Red Onions, raw, 1.5 slice, medium (1/8" thick) (remove)
*Balsamic Vinegar, 2 tbsp (remove)
Celery, raw, 2 stalk, large (11"-12" long) (remove)
Carrots, raw, 1 cup, grated (remove)
Kale, 7 cup, chopped (remove)
Raisins, 1 cup, packed (remove)
Sun Dried Tomatoes, .5 cup (remove)
*President Fat Free Crumbled Feta, 6 oz (remove)
Pumpkin Seeds, .25 cup (remove)
*Sesame Seeds, 2 tbsp (remove)
*Chick Peas, 1.25 cup (remove)
Olive Oil, 0.25 cup (remove)
water, .25 cup
Garlic, 2 clove (remove)
Cider Vinegar, 2 tbsp (remove)
Sesame Oil, 1 tbsp (remove)
*Tahini, 2 tbsp (remove)
Red Star, Nutritional Yeast, Vegetarian Support
Formula, 1 Tbspn (remove)
*Ground tumeric, 1 tbsp (remove)
*Cumin seed, 2 tsp (remove)
pepper .5 tsp
Cook quinoa in 2 cups of water for 15 minutes and then let cool.
Slice red onions and let soak in balsamic vinegar.
Combine dressing ingredients, mixing until well combined.
Combine Kale with dressing and rub it into the leaves. Add carrots, celery, raisins, sundried tomatoes, feta, sesame seed and pumpkin seeds.
Rinse quinoa well and then cook in 2 cups water until all water is absorbed. Saute onions and garlic in 1 tbsp olive oil until soft. Stir in kale and saute until it is bright green. Whisk together 1/4 cup olive oil, vinegar and mustard. Stir all ingredients together and chill. Makes 8 1-cup servings.