Ingredients
Scale
- 4 cups kale, chopped
- 1 cup quinoa, rinsed
- 1/2 cup dates, chopped
- 1/2 cup almonds, sliced
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tsp Dijon mustard
- Salt to taste
- Pepper to taste
Instructions
- In a pot, bring 2 cups of water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes.
- In a large bowl, combine chopped kale, cooked quinoa, chopped dates, and sliced almonds.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour dressing over salad and toss to combine.
- Serve immediately or let chill in the refrigerator for 30 minutes to let flavors meld.
Notes
- Adjust the dressing to taste by increasing or decreasing lemon juice or olive oil.
- This salad can be made in advance and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg