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4.72 from 7 votes

Kale Quinoa Salad

Prep Time20 minutes
Total Time20 minutes
Course: DIET, DINNER, LUNCH, salad + dressing, sides
Cuisine: American, gluten free, low carb + keto, vegan, vegetarian
Servings: 4 servings
Calories: 247kcal
Author: Dani Spies

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 bunch kale stemmed and chopped (about 8 cups)
  • 1 cup cooked quinoa cooked according to the package
  • 1 mango cut into bite sized pieces
  • 1 cup strawberries. cut in half
  • 2 tablespoons roasted pumpkin seeds aka pepitas

Instructions

  • In a small bowl or spouted cup, combine olive oil, lemon juice, salt and pepper.
  • Place kale in a large bowl and drizzle with the dressing. Using your hands, massage the dressing into the kale for 1-2 minutes. This helps to tenderize the kale.
  • Add in quinoa, mango, strawberries, and pepitas. Gently toss together and then transfer into a serving dish. Enjoy!

Nutrition

Calories: 247kcal | Carbohydrates: 23g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 319mg | Potassium: 372mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3815IU | Vitamin C: 76mg | Calcium: 105mg | Iron: 2mg