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Kale and Quinoa Salad

Course Meatless Monday
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 Servings
Calories 0kcal
Author The Healthy Fit Foodie

Ingredients

  • 1 ½ cup uncooked quinoa
  • ½ cup toasted almonds chopped
  • bunch of basil chopped
  • bunch of parsley chopped
  • ½ cup dried cranberries
  • 2 celery stalks chopped
  • 2 carrots chopped
  • 2 cups chopped kale stems removed
  • ¼ crumbled feta cheese
  • 1 cucumber chopped
  • ¼ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • Himalayan Sea Salt to taste

Instructions

  • Cook Quinoa as directed on package
  • Combine all ingredients except the cooked Quinoa, olive oil, lemon juice and sea salt. (I chose not to add the dressing so that the salad stayed fresh longer)
  • Mix in Quinoa once it is cooled
  • Combine Sea Salt, Olive Oil, Lemon juice in a small container.
  • When ready to eat, toss individual portion with dressing.

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg