Fit Mitten Kitchen · by Ashley
Kale Quinoa Salad with Creamy Ginger Dressing
NUTRITION · PER SERVING15M COOK
CAL 9%·PRO 12%
CARBS 19G42% OF CAL
4G FIBER9G OTHER7G TOTAL SUGAR
FAT 11G51% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful kale and quinoa salad loaded with raw vegetables and tossed with a creamy ginger dressing. Vegan, gluten-free, and packed with plant-based protein and vegetables.
mainamericansalad⚙️ food processor🍲 stockpot🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Fit Mitten Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/2 cup uncooked quinoa
- 2 cups shredded red purple cabbage
- 2 large carrots (skinned and thinly sliced (I used vegetable peeler))
- 1 large red bell pepper (thinly sliced)
- 1 large yellow bell pepper (thinly sliced)
- 1 TBS extra virgin olive oil (or avocado oil)
- 4 cups chopped kale
- 1/3 cup sunflower seeds (or use for topping)
- 1/3 cup sunflower seed butter
- juice of 1 large lemon (about 1/3 cup)
- 3 TBS coconut aminos
- 1/2 TBS minced garlic
- 1 1 " cube fresh ginger (peeled and chopped)
- 2-3 TBS water (to thin)
- 3/4 tsp salt (to taste)
At a glance
PER SERVING · TIME 15M
CAL 9%·PRO 12%
CARBS 19G42% OF CAL
4G FIBER9G OTHER7G TOTAL SUGAR
FAT 11G51% OF CAL
1G SAT10G 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
- 15m
- Sodium
- 446mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 363mg
- Calcium
- 58mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 446MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.