Jo Cooks · by Joanna Cismaru★ 4.7 (70)
Kale and Quinoa Salad with Lemon Vinaigrette
NUTRITION · PER SERVING35M COOK
CAL 27%·PRO 89%
CARBS 29G21% OF CAL
4G FIBER1G ADDED8G INTRINSIC16G OTHER9G TOTAL SUGAR
FAT 29G47% OF CAL
5G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A composed salad of quinoa, kale, tender chicken, raisins, sunflower seeds, and parmesan with a bright lemon vinaigrette. A complete, satisfying lunch or dinner.
mainamericansaladchicken🥄 saucepan🍳 skilletgluten free
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup quinoa (dry)
- 1 cup water
- 1 pound chicken breasts (cooked, skinless and boneless, chopped small)
- 1 tablespoon olive oil
- ½ teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- ½ teaspoon garlic powder
- 5 cups kale (chopped very small)
- ¼ cup sunflower seeds
- ¼ cup golden raisins
- ¼ cup Parmesan cheese (freshly grated )
- ¼ cup olive oil
- ¼ cup lemon juice (fresh)
- 2 cloves garlic (minced)
- ½ teaspoon salt
- ½ teaspoon black pepper (ground)
- 1 teaspoon oregano (dried)
- 1 teaspoon honey
At a glance
PER SERVING · TIME 35M
CAL 27%·PRO 89%
CARBS 29G21% OF CAL
4G FIBER1G ADDED8G INTRINSIC16G OTHER9G TOTAL SUGAR
FAT 29G47% OF CAL
5G SAT23G 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
- 20m
- Cook
- 15m
- Sodium
- 788mg
- Total sugar
- 9g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 776mg
- Calcium
- 177mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 788MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.