Kale and Quinoa Salad with Lemon Oregano Dressing

INSIDE KAREN'S KITCHEN
15Ingredients
20Minutes
230Calories

Ingredients

US|METRIC
  • salad
  • kale
  • 1 bunch kale (organic, tough rinds removed, about 5-6 stems, torn into bite-size pieces)
  • 1/2 cup quinoa (rinsed and cooked according to package directions, then cooled to room temperature, I use my rice cooker and add a tsp of chicken base for flavor. See Note)
  • 1 cup red grapes (sliced)
  • 1 cup fresh blueberries (rinsed)
  • 1/4 cup dried cherries (or sliced dried apricots)
  • 1/4 cup pistachio nuts (chopped)
  • 1/2 cup shaved Parmesan cheese
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon agave nectar
  • 3/4 teaspoon dried oregano leaves
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
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    NutritionView More

    230Calories
    Sodium13% DV300mg
    Fat20% DV13g
    Protein16% DV8g
    Carbs8% DV24g
    Fiber16% DV4g
    Calories230Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol<5mg1%
    Sodium300mg13%
    Potassium540mg15%
    Protein8g16%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber4g16%
    Sugars5g10%
    Vitamin A250%
    Vitamin C160%
    Calcium20%
    Iron15%

    * 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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