Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
49
High
Nutrition per serving
Calories801.8 kcal (40%)
Total Fat36.4 g (52%)
Carbs102.1 g (39%)
Sugars31.2 g (35%)
Protein27.9 g (56%)
Sodium507.2 mg (25%)
Fiber19.6 g (70%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
¾ cupquinoa
uncooked
4 cupskale
chopped
1 Tbspolive oil
salt
to taste
2cloves garlic
minced
1 squeezelemon juice
1leek
small, chopped
1 bunchcilantro
small, chopped
1 cuppeas
lightly cooked
½ cupcashews
chopped
1 handfuldried cranberries
For The Dressing
Instructions
Step 1
First, cook the quinoa according to the package instructions. I like to cook mine in a rice cooker.
Step 2
In the meantime, you can chop everything that needs to be chopped and work on the kale.
Step 3
We add the kale to a skillet on medium heat along with 1 tbsp of olive oil, some salt to taste, minced garlic and lemon juice. Lightly cook the kale until it loses its raw edge(about 5 minutes).
Step 4
Make the dressing by combining all listed ingredients in a blender or food processor. Adjust for salt levels, acidity and consistency according to your preference.
Step 5
Combine all ingredients in a big bowl except for the dressing. After everything is well distributed, add small amounts of dressing to the mix to lightly coat the salad. Save some dressing for the side.
Step 6
Serve it in a big bowl topped with the remaining dressing. Enjoy!
Notes
23 liked
2 disliked
Delicious
Easy
Fresh
Under 30 minutes
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