Kristine's Kitchen · by Kristine Rosenblatt★ 4.5 (2)
Kale Quinoa Salad with Blueberries
NUTRITION · PER SERVING20M COOK
CAL 33%·PRO 43%
CARBS 69G41% OF CAL
15G FIBER35G OTHER18G TOTAL SUGAR
FAT 38G52% OF CAL
8G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty quinoa and kale salad with blueberries, chickpeas, avocado, and goat cheese. Nutritious lunch that keeps.
mainamericansaladgrain bowlbeans🥄 saucepangluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup quinoa
- 6 cups kale
- 15 ounce can chickpeas (rinsed and drained (optional))
- 1 cup blueberries
- 4 ounces goat cheese (crumbled)
- ½ cup sliced almonds
- 1 avocado (peeled, pitted, and chopped)
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- 2 tablespoons honey
- 1 ½ teaspoons Dijon mustard
- ¼ teaspoon Kosher salt
- a bit of black pepper
At a glance
PER SERVING · TIME 20M
CAL 33%·PRO 43%
CARBS 69G41% OF CAL
15G FIBER35G OTHER18G TOTAL SUGAR
FAT 38G52% OF CAL
8G SAT30G 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
- Sodium
- 551mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 800mg
- Calcium
- 189mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 551MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.