Kale Quinoa Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful grain salad combining quinoa, kale, and chickpeas with avocado, broccoli, pomegranate, and almonds in a lemon-garlic dressing. Naturally gluten-free and nutrient-dense, it's satisfying as a light lunch or side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ cup olive oil
- 4 tablespoons lemon juice
- 2 small cloves of garlic minced
- 1 teaspoon dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 6 cups kale leaves * (cut into thin strips)
- 2 cups cooked quinoa (white, red, or tricolor quinoa would all work)
- 1 can chickpeas, drained and rinsed ((15 oz.))
- 1 head of broccoli (chopped into small pieces)
- 1 avocado (cut into cubes)
- 1 cup pomegranate arils (or dried cranberries)
- 1 cup sliced almond (lightly toasted)
- 1 cup crumbled feta cheese (optional)
At a glance
PER SERVING · TIME 20M
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
- Sodium
- 497mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 635mg
- Calcium
- 123mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 497MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.