Quinoa Kale Almond Salad
A deliciously fresh and sweet tasting kale salad packed with nutty tastes and bursting with flavour from juicy golden raisins.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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.
Calories: 278kcal | Carbohydrates: 33.7g | Protein: 8.1g | Fat: 13.6g | Saturated Fat: 1.8g | Sodium: 13.5mg | Fiber: 5.1g | Sugar: 7.9g | Vitamin A: 900IU | Vitamin C: 78.4mg | Calcium: 90mg | Iron: 2.5mg