Kale-Quinoa Salad
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Kale-Quinoa Salad calories by ingredient
Introduction
Crispy,crunchy very tasty salad Crispy,crunchy very tasty saladNumber of Servings: 6
Ingredients
-
4 cup, chopped Kale
1/2 cup Mezzetta Giardiniera (Italian Mix)
4 Pepperoncini
1/4 cup Quinoa,dry
1/3 cup chopped Pecans
1/2 cup chopped Onions, raw
1/4 cup Sun Dried Tomatoes
1 tbsp Red wine vinegar
1 tbsp Olive Oil
Tips
This salad works beautifully in a turkey or ham wrap.
Directions
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.