Mediterranean Quinoa and Kale Salad
A healthy and filling recipe for kale salad with mediterranean flavors and quinoa.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Salad
Cuisine: Mediterranean
Servings: 6 servings
Calories: 624kcal
- 1 cup uncooked quinoa
- ¾ cup sun-dried tomatoes in oil, chopped into bite-sized pieces
- ¾ cup Kalamata olives
- 1 small cucumber diced
- 3 cups chopped kale
- 1 14 ounce can garbanzo beans, drained and rinsed
- ½ cup sliced almonds
- 4 ounces about ¾ cup crumbled feta cheese
- For the dressing:
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning OR ¼ teaspoon each of dried basil dried oregano, dried rosemary, dried sage, dried tarragon
- 2 cloves garlic minced
- ½ teaspoon salt
Cook quinoa according to directions on package. I cook mine with a 1:2 quinoa to water ratio about 15-18 minutes, until fluffy.
Combine quinoa with sun-dried tomatoes, olives, cucumber, kale, garbanzo beans, and almonds.
Make dressing by combining all dressing ingredients in a jar with a lid and shake until well combined.
Pour over salad mixture and toss well to combine.
Top with feta cheese.
Serve and enjoy!
Calories: 624kcal | Carbohydrates: 54g | Protein: 21g | Fat: 39g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 779mg | Potassium: 1220mg | Fiber: 12g | Sugar: 11g | Vitamin A: 3667IU | Vitamin C: 49mg | Calcium: 277mg | Iron: 6mg