Kale Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad combining cooked quinoa, massaged kale, roasted pecans, dried cranberries, and vegetables tossed in a mustard vinaigrette. Works as a satisfying vegetarian lunch or side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ⅔ cup quinoa
- 1 ⅓ cups vegetable broth (or water)
- 3 cups chopped kale (lightly packed)
- 1 teaspoon olive oil
- ¼ teaspoon kosher salt
- ½ cup chopped pecans
- ½ cup shredded carrot (or cut into matchsticks)
- ½ cup crumbled feta cheese
- ¼ cup diced red onion
- ¼ cup dried cranberries
- ⅓ cup olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic (minced)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
At a glance
PER SERVING · TIME 100M
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
- 20m
- Sodium
- 791mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 366mg
- Calcium
- 167mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 791MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.