Kale-Quinoa Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 cup, chopped Kale 1/2 cup Mezzetta Giardiniera (Italian Mix)4 Pepperoncini 1/4 cup Quinoa,dry1/3 cup chopped Pecans 1/2 cup chopped Onions, raw 1/4 cup Sun Dried Tomatoes 1 tbsp Red wine vinegar1 tbsp Olive Oil
While Quinoa is being cooked: 1/4 cup in 2 cups water. Boil for 15-20 minutes. Drain,rinse with cold water,drain again.
Put kale in a medium sized bowl. Set aside.
Place Italian mix,pepperoncini,onions and sun dried tomatoes,vinegar and oil into processor and pulse until coarsely chopped. Add pecans and pulse until they are just broken.
Add ingredients from processor to kale. Lightly toss to cover and add quinoa. Toss a few times to evenly distribute vegetables and quinoa.
Cover and chill for at least an hour to let flavor develop.
Serving Size: Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user NOVEMBERNANCY.
Put kale in a medium sized bowl. Set aside.
Place Italian mix,pepperoncini,onions and sun dried tomatoes,vinegar and oil into processor and pulse until coarsely chopped. Add pecans and pulse until they are just broken.
Add ingredients from processor to kale. Lightly toss to cover and add quinoa. Toss a few times to evenly distribute vegetables and quinoa.
Cover and chill for at least an hour to let flavor develop.
Serving Size: Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user NOVEMBERNANCY.
Nutritional Info Amount Per Serving
- Calories: 130.3
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 252.5 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 3.4 g
- Protein: 3.8 g
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