Baby Kale and Quinoa Salad
Summary
This protein-packed salad is perfect for a meatless Monday. Quinoa is considered a complete protein, containing all nine essential amino acids needed by our bodies. Add to that a good serving of kale, apple, and cheese and you’ve got a complete meal!
Receta en Español aquí.
Receta en Español aquí.
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- Prep time
- 15 min
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- Cook time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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1 1/4 cup
Ingredients
Ingredients
-
water
- 2 cup
- 2 cup
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uncooked quinoa
- 1 cup
- 1 cup
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-
baby kale
- 3 cups (about 3 oz)
- 3 cups (about 3 oz)
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chopped gala apple
- 1 cup
- 1 cup
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small red onion (finely chopped)
- 1/2
- 1/2
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reduced-fat crumbled feta cheese
- 1/4 cup
- 1/4 cup
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pumpkin seeds
- 2 tbsp
- 2 tbsp
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white balsamic vinegar
- 2 tbsp
- 2 tbsp
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olive oil
- 1 tbsp
- 1 tbsp
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salt
- 1/2 tsp
- 1/2 tsp
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Directions
Directions
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Bring the water to a boil in a medium saucepan. Add the quinoa and cook until most of the liquid is absorbed. Loosely cover, reduce the heat to low, and cook until the quinoa is fully cooked, about 20 minutes. Rinse under cold running water; drain and transfer to a large bowl.
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Add the kale, apple, onion, cheese, and pumpkin seeds.
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Whisk together the vinegar, oil, and salt in a small bowl. Add the dressing to the quinoa mixture and toss until well mixed.