Kale Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of quinoa, kale, and chickpeas with cranberries, almonds, and seeds in a balsamic vinaigrette. Nutritious, crunchy, and satisfying as a standalone lunch or side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cups dry quinoa
- 2 cups water
- ½ lb lacinato kale
- 1 15 oz can chickpeas (low or no salt added drained and rinsed)
- 3/4 cups dried cranberries
- 1/2 cups sliced almonds
- 1/2 cups pepitas
- 1/4 cups balsamic vinegar
- 1/4 cup olive oil
- 3 tablespoons dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 325mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 361mg
- Calcium
- 130mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 325MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.