Description
A colorful and nutritious salad featuring quinoa, Tuscan kale, dried cranberries, and feta cheese, tossed in a zesty lemon-Dijon vinaigrette.
Ingredients
Scale
- 1 cup tri-color quinoa
- 2 cups chicken broth
- 4 cups Tuscan kale leaves, massaged
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/3 cup toasted slivered almonds
- 1/4 cup lemon-Dijon vinaigrette
Instructions
- Cook the tri-color quinoa in chicken broth according to package instructions, around 15 minutes.
- Massage the Tuscan kale leaves with a little olive oil until softened.
- Combine the cooked quinoa with kale, cranberries, feta, and almonds in a large bowl.
- Drizzle with lemon-Dijon vinaigrette and toss well.
- Serve immediately or refrigerate for meal prep.
Notes
Rinse quinoa under cold water before cooking; can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 30mg