Kale & Quinoa Salad with Dates, Almonds & Citrus Dressing
Serves
6
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
For the salad:
1 tbsp. olive oil
1 large onion, diced
sea salt
½ cup (85g) red quinoa
1 clove garlic, minced
12 oz. (340g) kale, stems removed
¼ cup (45g) dates, pitted, sliced
½ cup (45g) roasted almonds, chopped
1 tbsp. olive oil
1 large onion, diced
sea salt
½ cup (85g) red quinoa
1 clove garlic, minced
12 oz. (340g) kale, stems removed
¼ cup (45g) dates, pitted, sliced
½ cup (45g) roasted almonds, chopped
For the dressing:
½ orange, juiced
½ lime, juiced
2 tsp. maple syrup
4 tbsp. olive oil
salt & pepper
½ orange, juiced
½ lime, juiced
2 tsp. maple syrup
4 tbsp. olive oil
salt & pepper
Nutrition
(Per Serving)
Calories
292
Fats
17 g
Protein
6 g
Carbs
33 g
Instructions
- Heat the olive oil in a large pot over a medium heat. Add the onion, season with salt and cook, stirring often, until it starts to caramelize, around 20 minutes. Remove from the heat and set aside.
- Rinse and drain the quinoa, and cook according to instructions on packaging.
- Make the dressing by mixing all the dressing ingredients together in a small bowl. Season with salt and pepper and stir about 2 tablespoons of the dressing into the cooked quinoa.
- Toss the kale with the warm quinoa and the caramelized onions. Drizzle with the remaining dressing then toss with the dates and almonds.
- Serve immediately, or store in the refrigerator for up to 5 days.