Running on Real Food · by Deryn Macey★ 5.0 (1)
Vegan Kale Quinoa Salad with Lemon Dressing
NUTRITION · PER SERVING25M COOK
CAL 20%·PRO 19%
CARBS 43G43% OF CAL
6G FIBER27G OTHER10G TOTAL SUGAR
FAT 23G51% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty quinoa and kale salad with a homemade lemon dressing, tossed with pumpkin seeds, cranberries, and fresh herbs. A nutritious side or light lunch.
sideamericansaladdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup uncooked quinoa (rinsed)
- 4-5 cups finely chopped kale (about one bunch kale, stems removed)
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 a red onion (diced)
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds (pepitas or walnuts)
- 1 carrot (peeled and diced)
- 2-3 tbsp finely chopped parsley (optional)
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 1/2 tsp lemon zest
- 2 cloves garlic (crushed or grated)
- 2 tbsp minced shallot (optional)
- 1 tsp Dijon mustard
- salt and pepper
At a glance
PER SERVING · TIME 25M
CAL 20%·PRO 19%
CARBS 43G43% OF CAL
6G FIBER27G OTHER10G TOTAL SUGAR
FAT 23G51% OF CAL
3G SAT20G 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
- Cook
- 15m
- Sodium
- 442mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 490mg
- Calcium
- 94mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 442MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.