Sweet Peas and Saffron · by Annie
Kale and Quinoa Salad
NUTRITION · PER SERVING10M COOK
CAL 11%·PRO 14%
CARBS 23G40% OF CAL
3G FIBER2G ADDED3G INTRINSIC14G OTHER5G TOTAL SUGAR
FAT 13G49% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty, protein-rich salad of kale and quinoa with colorful vegetables and a bright white wine vinaigrette. Fresh, nourishing, and quick to assemble.
mainamericansaladgluten freevegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3/4 cup quinoa (uncooked; note 1)
- 4 cups kale leaves (packed; note 2)
- 2 bell peppers (diced)
- 1/4 cup red onion (diced)
- 1 pint tomatoes (halved)
- 3/4 cup feta cheese (crumbled)
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoons maple syrup (note 3)
- 2 teaspoon lemon
- 2 cloves garlic (minced)
- 1/4 teaspoon salt
- 1/4 teaspoon dijon
At a glance
PER SERVING · TIME 10M
CAL 11%·PRO 14%
CARBS 23G40% OF CAL
3G FIBER2G ADDED3G INTRINSIC14G OTHER5G TOTAL SUGAR
FAT 13G49% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 327mg
- Total sugar
- 5g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 408mg
- Calcium
- 152mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 327MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.