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Kale and Quinoa Salad with Crisp Celery, Plumped Cranberries, and Lemon Dressing
YOGA JOURNAL16Ingredients
45Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup quinoa (rinsed)
- 1 cup water
- 1/3 cup dried cranberries (or dried tart cherries)
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. lemon juice
- 2 tsp. Dijon mustard
- 2 tsp. maple syrup (or honey)
- 1 clove garlic (large, pressed or minced)
- 1/2 tsp. fine sea salt
- freshly ground black pepper (several twists)
- 1 bunch curly kale (medium, about 8 ounces, tough ribs removed and leaves chopped into bite-size pieces)
- fine sea salt
- 2 celery (ribs, chopped)
- 1/2 cup sliced almonds
- 1/2 tsp. extra-virgin olive oil
- 1/3 cup crumbled goat cheese (about 2 ounces)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium630mg26% |
| Potassium820mg23% |
| Protein15g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A360% |
| Vitamin C230% |
| Calcium40% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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