Baby Kale and Quinoa Salad
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!
Ingredients
- water 2.00 cup
- quinoa 1.00 cup uncooked quinoa
- baby kale 3.00 leaves 3 cups (about 3 oz)
- Gala apples 1.00 cup chopped gala apple
- red onion 0.50 small finely chopped
- reduced-fat feta cheese 0.25 cup reduced-fat crumbled feta cheese
- pumpkin seeds 2.00 tbsp
- white balsamic or champagne vinegar 2.00 tbsp white balsamic vinegar
- olive oil 1.00 tbsp
- salt 0.50 tsp
Instructions
- 1
Bring the water to a boil in a medium saucepan. Add the quinoa and cook until most of the liquid is absorbed. Loosely cover
- 2
reduce the heat to low
- 3
and cook until the quinoa is fully cooked
- 4
about 20 minutes. Rinse under cold running water; drain and transfer to a large bowl.
- 5
Add the kale
- 6
apple
- 7
onion
- 8
cheese
- 9
and pumpkin seeds.
- 10
Whisk together the vinegar
- 11
oil
- 12
and salt in a small bowl. Add the dressing to the quinoa mixture and toss until well mixed.
Cook it from the original
This recipe comes from diabetesfoodhub.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on diabetesfoodhub.org