Tropical Kale Quinoa Salad

Tropical Kale Quinoa Salad
Summary

This is a great side for those who like a little sweet in an otherwise savory dish. You can make this dish ahead of time and serve it warm or cold. Save the rest of the pineapple chunks and juice for another recipe, like this Slow-Cooker Pulled Pork with Pineapple Barbecue Sauce.
 

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This recipe featured in:

Diabetes Forecast Magazine



 

  • Prep time
    15 min
  • Cook time
    20 min
  • Servings
    4 Servings
  • Serving size
    3/4 cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3/4 cup
  • Amount per serving Calories 230

  • Total Fat 11g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 20mg
  • Total Carbohydrate 30g
    • Dietary Fiber 5g
    • Total Sugars 11g
  • Protein 7g
  • Potassium 520mg
  • Phosphorus 190mg

Choices/Exchanges: 1 Starch, 1/2 Fruit, 1 Nonstarchy vegetable, 2 Fat

Ingredients

Ingredients

  • olive oil
    1 tbsp
  • chopped fresh kale
    6 cup
  • dry tricolor quinoa
    1/2 cup
  • slivered almonds
    1/4 cup
  • canned no-sugar-added pineapple chunks in juice
    1/2 (20-oz) can
  • chopped fresh ginger
    1 tbsp
  • green onions (chopped)
    2
  • orange juice
    3 tbsp
  • unsweetened coconut flakes
    2 tbsp
Directions

Directions

  1. Place the coconut and almonds on a baking sheet and toast in the oven for about 6 minutes. Stir every 2 minutes to prevent burning.

  2. Preheat the oven to 350° F.

  3. Cook the quinoa according to the package instructions, omitting any added salt.

  4. Heat the oil in a nonstick pan over medium-high heat. Sauté the kale and pineapple chunks for about 4 minutes.

  5. Combine the quinoa, kale mixture, coconut and almonds, and the rest of the ingredients. Stir well. Scoop equal amounts into bowls and serve warm or cold, according to your preference.

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