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, this quinoa kale almond salad is a sensational recipe to tantalise your taste buds!
It's all about the sweetness bursting forth from the juicy golden raisins!
But not just that.
This is ONE BIG BOWL of NUTRITION and SWEET DELICIOUSNESS all rolled into one!
You get a complete taste sensation in this recipe plus two top super foods, kale and quinoa combined making this kale and quinoa salad an exceptionally healthy recipe.
This quinoa salad worked so well using the versatile low fat home-made Pennsylvania Dutch sweet and sour salad dressing we had stored in the fridge.
We made that dressing previously from this turkey bacon and tomato salad recipe. So it had to be posted!
You will need to make that dressing for this kale and quinoa salad. But you will have lots of that dressing to use in other salad recipes too.
That dressing, when massaged into the kale helps to tendarise the kale and turns it from raw kale into something really delicious.
The recipe for this unique kale 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.
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Quinoa Kale Almond Salad Recipe
This is a pretty versatile side salad too. You'll find this kale and quinoa salad goes really well with grilled chicken recipes like honey mustard chicken skewers. Yum!
You can store this kale salad in an airtight container in the fridge for 2-3 days so it makes an excellent packed lunch.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Quinoa Kale Almond Salad Recipe
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- 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.