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4.50 from 2 ratings

Kale Quinoa Salad with Blueberries

from kristineskitchenblog.com
This Kale Quinoa Salad with Blueberries packs a nutritional punch! Quinoa, blueberries, and avocado bring lots of flavor to this healthy make ahead lunch.
Prep Time20 minutes
Total Time20 minutes
Servings: 4
Calories: 734kcal

Ingredients

For the Salad:

  • 1 cup quinoa
  • 6 cups kale 1 large bunch with tough stems removed and chopped (see my easy method for prepping kale!)
  • 15 ounce can chickpeas rinsed and drained (optional)
  • 1 cup blueberries
  • 4 ounces goat cheese crumbled
  • ½ cup sliced almonds
  • 1 avocado peeled, pitted, and chopped

For the Dressing:

  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice
  • 2 tablespoons honey
  • 1 ½ teaspoons Dijon mustard
  • ¼ teaspoon Kosher salt
  • a bit of black pepper

Instructions

  • Rinse and drain the quinoa. Place quinoa and 2 cups water in a small saucepan and bring to a boil. Cover, reduce heat to a low simmer, and cook for about 15 minutes until water is absorbed. Transfer to a large bowl to cool.
  • Meanwhile, make the dressing. Whisk together all dressing ingredients in a large salad bowl. Add the kale and, using your hands, toss it with the dressing.
  • Once the quinoa is cool, add it to the bowl with the kale, along with the chickpeas (if using), blueberries, goat cheese, almonds, and avocado. Toss gently to combine. Serve.

Notes

Make Ahead Instructions: Salad will last for 3 days in the refrigerator, making it a great option for make-ahead lunches. I like to store the almonds and avocado separately, and add them right before serving.

Nutrition

Serving: 1/4 salad | Calories: 734kcal | Carbohydrates: 74g | Protein: 26g | Fat: 42g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 612mg | Potassium: 1315mg | Fiber: 14g | Sugar: 14g | Vitamin A: 10450IU | Vitamin C: 135mg | Calcium: 306mg | Iron: 6mg
Nutrition information is only an estimate.
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