Kale, Quinoa, & Blueberry Salad
Serves
4
Prep Time
20 minutes
Cook Time
15 minutes
Ingredients
For the salad:
1 cup (170 g) quinoa
1 large bunch kale (6 cups/400 g), stems removed, leaves chopped
15 oz (400 g) can chickpeas, drained
1 cup (190 g) blueberries
4 oz (115 g) goat cheese, crumbled
½ cup (150 g) almonds, chopped
1 avocado, cubed
1 cup (170 g) quinoa
1 large bunch kale (6 cups/400 g), stems removed, leaves chopped
15 oz (400 g) can chickpeas, drained
1 cup (190 g) blueberries
4 oz (115 g) goat cheese, crumbled
½ cup (150 g) almonds, chopped
1 avocado, cubed
For the dressing:
4 tbsp extra virgin olive oil
4 tbsp lemon juice
2 tbsp honey
1 ½ tsp Dijon mustard
salt and pepper, to taste
4 tbsp extra virgin olive oil
4 tbsp lemon juice
2 tbsp honey
1 ½ tsp Dijon mustard
salt and pepper, to taste
Nutrition
(Per Serving)
Calories
599
Fats
32 g
Protein
18 g
Carbs
65 g
Instructions
- Cook quinoa according to package instructions. Once cooked, set aside to cool.
- Place torn kale leaves in salad bowl.
- Make dressing by whisking together all dressing ingredients. Season to taste with salt and pepper. Drizzle over kale and mix through leaves to coat.
- Once quinoa has cooled, add to bowl with kale, chickpeas, blueberries, goat cheese, almonds, and avocado. Gently mix, then serve.