Rinse quinoa well in a small colander. This is essential to remove bitterness. Place quinoa and 1 1/2 cups water in a small saucepan and bring to a simmer with a couple pinches of salt. Simmer at a very low temperature for 15 to 20 minutes, until tender. Drain any un-absorbed liquid from cooked quinoa. Spread quinoa on a plate to cool quickly.
Wash your kale and dry it well. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl. Add remaining salad ingredients to kale and toss to mix.
Whisk dressing ingredients together in a small dish, and pour the dressing over the salad. Season with salt and pepper to taste, then dig in.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (588g)|
|Recipe Makes: 1|
|Calories from Fat: 845 (61%)|
|Amt Per Serving||% DV|
|Total Fat 93.9g||125 %|
|Saturated Fat 12.1g||61 %|
|Monounsaturated Fat 37g|
|Polyunsanturated Fat 34.2g|
|Cholesterol 0mg||0 %|
|Sodium 3114.6mg||107 %|
|Potassium 1483.2mg||39 %|
|Total Carbohydrate 113.4g||33 %|
|Dietary Fiber 17.3g||69 %|
|Sugars, other 96.1g|
|Protein 30.4g||43 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1383
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.