Quinoa Kale Almond Salad
A deliciously fresh and sweet tasting kale salad packed with nutty tastes and bursting with flavour from juicy golden raisins.
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