Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Summery Kale and Quinoa Salad
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- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 444
- Total Fat
- 27 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 0 milligrams
- Sodium
- 660 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 11 grams
- Sugar
- 8 grams
- Protein
- 15 grams
While there are many kale salads out there, this one – combining quinoa, chickpeas, fresh summer vegetables and spiced pumpkin seeds – is designed to be high in fiber (11 grams per serving) and protein (15 grams per serving). Even the creamy green garden dressing includes fiber in the form of pureed avocado and tomatoes. For the tenderest kale, be sure to thinly slice the raw leaves and take the time to massage them with the dressing. Serve the salad as a side dish or enjoy it as a well-rounded, healthy and satisfying plant-based main course.
- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 444
- Total Fat
- 27 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 0 milligrams
- Sodium
- 660 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 11 grams
- Sugar
- 8 grams
- Protein
- 15 grams
Ingredients
Quinoa:
Green Garden Dressing and Kale:
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Directions
- For the quinoa: Heat the olive oil in a small saucepan over medium heat. Toast the pumpkin seeds, stirring often, until lightly browned, about 3 minutes. Remove from the heat and stir in 1/2 teaspoon of the chili powder, 1/4 teaspoon salt and a few grinds of black pepper. Scrape into a small bowl to cool.
- Add the quinoa to the same saucepan and place over medium heat. Toast, stirring often, until it smells nutty, 1 to 2 minutes. Stir in the remaining 1 teaspoon chili powder to toast briefly, then add 1 cup water, 1/2 teaspoon salt and a few grinds of black pepper. Bring to a boil, then reduce the heat to low. Cover and cook until the water is absorbed, about 15 minutes. Remove from the heat and let sit for 5 minutes. Uncover, fluff with a fork and let cool to room temperature.
- For the green garden dressing and kale: Add the cilantro, olive oil, vinegar, lemon juice, red pepper flakes, garlic, 1/2 cup of the tomatoes, a quarter of the avocado, 1 teaspoon salt and a few grinds of black pepper to a blender and purée until completely smooth. Transfer 1/4 cup of the dressing to a large bowl.
- Add the kale and nutritional yeast to the bowl and massage the dressing into the kale until wilted, about 1 minute. Stir in the cooled quinoa. Divide the kale-quinoa mixture among 4 shallow bowls and top with the chickpeas, cucumbers, toasted pumpkin seeds and remaining tomato and avocado. Drizzle the remaining dressing on top.
Cook’s Note
Food Network defines high-fiber as 5 grams or more of fiber per serving.
