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
Servings: 2 people
- 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