Looking for a perfect salad for a warm spring day? This kale and quinoa salad is the perfect choice both in flavor and nutrition. Nourish yourself with a complete, non-animal based protein, quinoa. Enjoy the textures of kale and almonds with this simple recipe.
Cook Time: 45 Min. Serves: 4 Calories: 264 Total Fat: 10 grams Protein: 8 grams
Fresh kale and quinoa spring salad with tamari sauce, ginger, and garlic, mixed with fresh tangerines, almonds, and dressed with extra virgin olive oil.
INGREDIENTS:
2 cups cooked quinoa
Extra virgin olive oil, as needed
1 bunch kale, stems and ribs removed
Sea salt, to taste
2 fresh tangerines
1 tablespoon gluten-free low sodium tamari sauce
2 tablespoons raw organic agave or brown rice syrup, to taste
1 teaspoon grated fresh ginger
1 garlic clove, minced
Fresh cracked pepper
1/4 cup roasted almonds
INSTRUCTIONS:
Cooking the Quinoa:
- Boil 2.25 cups of water in a small pot. Add a 1 teaspoon of olive to the water.
- Rinse 1 cup of quinoa thoroughly with water in a bowl or a strainer. Shake any excess water out before transferring to the pot.
- Pour the quinoa in boiling water and reduce to medium heat. Cover the pot with a lid and let it cook for 15-20 minutes.
- Stir the quinoa occasionally while cooking to prevent it from sticking to the bottom of the pot. Put the lid back on until the quinoa is done cooking.
- Remove the pot from the heat and let it stand for 5 minutes. Remove the lid from the pot. Be cautious of the hot escaping steam.
Preparation:
- Fluff the cooked quinoa and drizzle with a little extra virgin olive oil to moisten.
- Remove the stems and ribs of the kale, wash, and place them in a large salad dish.
- Peel the tangerines and separate the wedges. Save half a tangerine for the juice.
- In a cup, whisk the juice from half a tangerine with the tamari sauce, agave, ginger and garlic. Sprinkle over the kale and toss to distribute.
- Add the kale to the quinoa and toss.
- Add the remaining tangerine wedges.
- Add a black pepper to taste
- Just before serving mix in the toasted almonds. Pack a cup of the desired size with the salad to use as a serving mold if desired.
Serve immediately at room temperature. Keeps in the fridge 2-3 days.
Look below for all the nutrition facts as well as a break down of the nutrition for all the ingredients!
Nutrition Facts
Amount Per Serving
Calories from Fat 90 Calories 264
% Daily value
Diabetic Friendly, 
Low Fat, 
Low Sodium, 
Vegetarian| Ingredient | Linked To Nutritional Value | Cal | Fat | Carb |
|---|---|---|---|---|
| PER SERVING: | 263.8 | 10 | 38.1 | |
| 2 Cup quinoa | Quinoa, ckd | 111 | 1.8 | 19.7 |
| 1 Tablespoon olive oil | Oil, olive, extra virgin | 31.5 | 3.5 | 0 |
| 1 Cup kale | Cabbage, kale, fresh, chpd | 8.4 | 0.2 | 1.7 |
| .5 Teaspoon kosher salt | Salt, Kosher, coarse | 0 | 0 | 0 |
| 2 Each tangerine | Tangerines, fresh, sml, 2 1/4″ | 20.2 | 0.2 | 5.1 |
| 1 Tablespoon tamari | Sauce, soy, Tamari | 2.7 | 0.1 | 0.3 |
| 2 Tablespoon brown rice syrup | Syrup, brown rice, Sweet Dreams, 16oz btl | 36.4 | 0.1 | 9 |
| 1 Teaspoon ginger | Spice, ginger root, fresh | 0.4 | 0.1 | 0.1 |
| 1 Each garlic | Garlic, cloves, fresh | 1.2 | 0.1 | 0.3 |
| .5 Teaspoon black pepper | Spice, pepper, black, ground | 0.8 | 0.1 | 0.2 |
| .25 Cup almonds | Nuts, almonds, whole | 51.4 | 4.5 | 2 |
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