This quinoa kale almond salad has a fantastic combination of healthy ingredients which give it a unique nutty flavour. It’s ideal as a healthy packed lunch.
Folks, allow me to just interrupt my tantalising of your taste buds with this quinoa kale almond salad by checking that you’ve entered yourself into the giveaway for your chance to win the TinaTio oven gauntlets? Please make sure you do, thanks!
Right, so I should also mention about the sweetness bursting forth from the juicy golden raisins!
This is ONE BIG BOWL of nutrition and sweet deliciousness all rolled into one!
This salad just worked so well, with the versatile low fat home-made Pennsylvania Dutch sweet and sour salad dressing we had stored in the fridge and made previously from this turkey bacon and tomato salad recipe.
So it had to be posted!
- 200 g bag chopped kale
- 250 g quinoa
- 75 g almonds
- 75 g golden raisins
- 1 large red bell pepper chopped
- 100 g cucumber slices quartered
- 100 ml Pennsylvania Dutch Sweet and Sour Salad Dressing
- Rinse and drain the kale.
- Cook the quinoa in 600ml vegetable stock, then allow it to drain and cool.
- Lightly toast the almonds in a small saucepan.
- Combine the kale, cooked quinoa, toasted almonds, golden raisins, pepper and cucumber in a large mixing bowl.
- Add the salad dressing and, using your hands, combine the salad together with the dressing for a few minutes. At this point you should remove any hard kale stalks you might find.
- The salad is ready to eat once combined well, but I prefer to refrigerate it overnight to allow the dressing to marinate through.
Best made and left to marinate overnight in the fridge.
Good as a side with grilled chicken breast.
The recipe for this quinoa kale almond salad makes 8 portions, but, depending on how hungry you are, maybe not so!
At only 278 calories per serving it’s not one where helping yourself to a bit more is going to burst the waistline anyway.
Plus, we found it also made a pretty versatile side salad too, going really well with grilled chicken breasts.
Right, so, here we are again, another weekend over and another work week started. For us it was a pretty good weekend weather wise (for a change) with the sun out and a pleasant temperature too. What about you?
I did a fair bit of cooking and sorting stuff out, missing the good weather, to prep for the week ahead. All for good reason though!
This is a shorter week for us because…..we’re heading away camping next weekend, woohoo!
Yep, up into the Scottish highlands and actually proper camping this time. Camping? Yep you heard right, AND in a tent. I know, I know! After all the rain I’ve
described moaned about that we’ve had this year, you’re right to think that, yes, we are totally mad!!
Still, we are going to the Glen Nevis Campsite from late Friday afternoon until Monday. It’s got great facilities, hot showers, shop, pub and a restaurant nearby too. All of which means if the weather’s that bad, we won’t be planning to spend that much time, other than sleeping, in the tent!
And, on Saturday, Liam will be joining Lynne and I to climb Ben Nevis, the U.K’s highest mountain.
We can’t wait. You know our enthusiasm for Scotland’s outdoors and my opportunity to shoot
some hundreds of photographs of our mountains to bore show you.
So, please join me for delicious simple no bake almond oat bars I’ve made to take with us, in the recipe update on Thursday. There’s only 4 ingredients involved in making those! And, I’ll see too, if I can dig up a couple of previous climbing endeavours of Ben Nevis to share, before our actual photos of this weekend, next week! 🙂
In order not to miss future updates and new recipes, make sure you’re subscribed to neilshealthymeals by adding your email* to the subscription list at the very top of this post or subscribe here. And you can follow me too via your favourite social media channels below.
*I do not use your email for anything else other than adding you to my blog subscription list which you can opt out of at any time.