Foodie Crush · by Heidi Larsen★ 4.4 (35)
Quinoa and Kale Protein Salad
NUTRITION · PER SERVING10M COOK
CAL 16%·PRO 21%
CARBS 46G55% OF CAL
9G FIBER0G ADDED12G INTRINSIC25G OTHER12G TOTAL SUGAR
FAT 13G37% OF CAL
1G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful grain salad built on quinoa and kale with chickpeas, pomegranate, pistachios, and citrus. Protein-rich and vibrant, it works as a vegetarian main or hearty side.
mainmediterraneansaladgrain bowlbeansdairy freegluten freeveganvegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups cooked quinoa
- 2 cups chopped kale (, ribs removed)
- 1 15 ounce can garbanzo beans (, drained)
- 5-6 clementine oranges (, peeled and sliced)
- 1/3 cup chopped pistachios
- 1/3 cup pomegranate seeds
- 3 tablespoons extra virgin olive oil
- 1 tablespoon pomegranate molasses
- 1 tablespoon fresh orange juice
- 1 garlic clove (, pressed or minced)
- 2 teaspoons sumac (, divided)
- 1 teaspoon dried mint (, crushed)
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1/4 cup chopped fresh mint
At a glance
PER SERVING · TIME 10M
CAL 16%·PRO 21%
CARBS 46G55% OF CAL
9G FIBER0G ADDED12G INTRINSIC25G OTHER12G TOTAL SUGAR
FAT 13G37% OF CAL
1G SAT12G 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
- 10m
- Sodium
- 465mg
- Total sugar
- 12g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 451mg
- Calcium
- 101mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 465MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.