Warm Kale & Quinoa Salad

Warm Kale & Quinoa Salad

Kale and Quinoa are very popular at the moment, and with good reason. They taste amazing together in this salad which packs real nutritional punch.

CAL P/SERVE
253
kJ P/SERVE
1060
FAT P/SERVE
10.4g
CARBS P/SERVE
24.9g
PROTEIN P/SERVE
9.3g
SUGAR P/SERVE
10.3g
SODIUM P/SERVE
115g
FAT
%
2.8%
ENERGY RDI%
12.1%

Kale is part of the cabbage family and is one of the healthiest vegetables around because it is loaded with vitamins and minerals. 

Quinoa is currently one of the new superfoods even though it has been around in other cultures for centuries.  Quinoa's protein content per 100 calories is higher than brown rice, potatoes, barley and millet so it is great to incorporate in whatever recipe you can.

Ingredients

  • ½ cup quinoa
  • 1 cup water
  • 2 large cloves garlic, crushed
  • 1 carrot, chopped
  • 1 small slice pumpkin, 100g
  • 1 bunch, 120g bok choy, washed
  • 1 bunch kale 200g, washed and chopped
  • Sprinkle of thyme
  • Balsamic vinegar, splash
  • Crumbled feta, approx. 1-2 tbsp.
  • 1 tbsp. olive oil

Method

  1. In a small pot place quinoa and water and cook until quinoa softened, approx 5 mins. Turn off heat and set aside.
  2. Peel and chop carrot and pumpkin into bite size pieces.
  3. Heat a non-stick frypan with olive oil and stir fry the carrot and pumpkin for around 5 mins until cooked. Season with S & P. Remove from heat onto a plate and set aside.
  4. Keep pan going and place Kale, thyme and bok choy, stir fry with ¼ cup water. Should take approx 5 mins to reduce down. Once reduced, add crushed garlic to pan and stir fry a further minute. Splash a little balsamic vinegar over greens, season with S & P.
  5. Place quinoa on your serving plate, top with green mix then carrot and pumpkin. Crumble feta on top. Splash a little more balsamic vinegar over salad with a tiny drizzle of olive oil and serve.

Nutrition Table

Servings: 2 Serving size:359g
Average Serve Average 100g
Energy 1060 kJ 296 kJ
  253 Cal 71 Cal
Protein 9.3 g 2.6 g
Fat, total 10.4 g 2.9 g
- Saturated 2.4 g 0.7 g
Carbohydrate 24.9 g 6.9 g
- Sugars 10.3 g 2.9 g
Sodium 115 mg 32 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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