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–+ servings
kale salad in a white bowl

Quinoa Kale Salad with Currants

Sean
A kale salad with currants, tomatoes, pumpkin seeds and quinoa.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Salad
Cuisine American
Servings 4 servings
Calories 718 kcal

Equipment

  • Saucepan
  • Mixing Bowl large
  • Blender

Ingredients
  

Kale Salad

  • 6 cups kale chopped
  • 1 pound cherry tomatoes halved
  • ¾ cup currants
  • ¾ cup pumpkin seeds
  • ½ cup red quinoa uncooked, rinsed
  • ¼ cup parmesan cheese shredded

Champagne Vinaigrette

  • ¾ cup olive oil
  • ¼ cup champagne vinegar
  • 6 cloves garlic
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 tablespoon chili oil optional

Instructions
 

  • Prepare the quinoa according to the package instructions.

Prepare the dressing

  • In a blender combine all of the dressing ingredients. Starting on a low speed blend the dressing and increase the speed until everything is well blended. Set aside.

Making the salad

  • Once the quinoa is cooked and is starting to cool. Add the kale, tomatoes, pumpkin seeds, currants, quinoa, and parmesan cheese together. Toss with half of the salad dressing. Add additional dressing if desired.

Nutrition

Serving: 1servingCalories: 718kcalCarbohydrates: 51gProtein: 14gFat: 54gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 35gTrans Fat: 0.01gCholesterol: 4mgSodium: 497mgPotassium: 1056mgFiber: 8gSugar: 25gVitamin A: 10668IUVitamin C: 123mgCalcium: 391mgIron: 5mg
Nutrition Disclaimer*
Keyword Healthy, Kale Salad, Meal Prep
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