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5 from 1 vote

Kale Quinoa Salad

This Kale Quinoa salad makes for a tasty lunch dish made with fresh squeezed lemon to make  homemade mixed with extra virgin olive oil 
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: American
Keyword: Kale, salad
Servings: 2 people
Calories: 1025kcal
Author: Aprilgolightly


  • 2 cups Quinoa
  • 1 Cups of Water
  • 2 cups Kale
  • 2 Tablespoons Olive Oil
  • 4 Tablespoons Lemon Juice
  • 1 Teaspoon Dijon Mustard
  • 1 Garlic minced
  • 1/4 Teaspoon Pepper Cracked
  • 1/4 Cup Pecans
  • 1/4 Cup Craisins
  • 1/2 Cup Gorgonzola Cheese


  • Follow the directions on the quinoa package cooking the entire contents. 
  • After the quinoa cooks, let it cool completely with the lid off the sauce pan.
  • In a small bowl whisk together  olive oil, lemon juice, Dijon Mustard, minced garlic, pepper, sea salt, until oil emulsifies aka gets cloudy.
  • Drizzle the mixture over the Kale in the large mixing bowl.
  • Toss into the mixture quinoa, pecans, craisins, and Gorgonzola cheese.


Sodium: 457mg | Calcium: 338mg | Vitamin C: 92.5mg | Vitamin A: 6910IU | Sugar: 11g | Fiber: 13g | Potassium: 1440mg | Cholesterol: 21mg | Calories: 1025kcal | Saturated Fat: 9g | Fat: 42g | Protein: 34g | Carbohydrates: 132g | Iron: 9.1mg