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Kale and Quinoa Salad

Adapted from


Makes 6 servingss


This delicious, nutritious salad makes a great addition to your buffet or dinner table. You can customize the recipe by using nuts and dried fruit of your choice.

2 cups water
1 cup NOW Quinoa Grain*
10 leaves kale, cut into small pieces
3 Tablespoons Ellyndale Organics™ Extra Virgin Olive Oil*
2 Tablespoons lemon juice
1 teaspoon Dijon mustard
1 large garlic clove, minced
1 teaspoon fresh black pepper
1/2 teaspoon sea salt
1 cup NOW Pecans*
1 cup NOW Walnuts*
1 cup currants
3/4 cup crumbled feta cheese
  1. Bring water to a boil in a saucepan.
  2. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes.
  3. Remove saucepan from heat and let rest covered for 5 minutes.
  4. Remove cover and allow quinoa to cool completely.
  5. Put kale in a large mixing bowl.
  6. Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale.
  7. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate


Calories: 439

Total Fat: 27g

Cholesterol: 17 mg

Sodium: 397 mg

Total Carbohydrate: 43.9 g

Fiber: 6.3 g

Protein: 10,7 g

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