| 15 | 20 | 697 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 2 |
| 1/2 cup | Quinoa, uncooked |
| 1 cup | Water, filtered |
| 1 tbsp | Olive Oil, Extra Virgin |
| 4 cup | Kale (4-5 cups ) |
| 1 small | Carrots (grated) |
| 1/4 cup | Pumpkin seeds (pepitas) (or sunflower seeds) |
| 1/4 cup | Golden raisin, seedless (or currants) |
| 1/4 cup | Parmesan cheese, grated |
| 1/4 cup | Olive Oil, Extra Virgin (For the salad dressing) |
| 1/4 cup | Lemon juice (For the salad dressing) |
| 2 clove(s) | Garlic (For the salad dressing) |
| 1/2 tsp | Salt (For the salad dressing) |
| 1/2 tsp | Black pepper (For the salad dressing) |
| 1 tsp | Oregano, dried (For the salad dressing) |
| 1 tsp | Honey (For the salad dressing) |
Salad
Combine water with quinoa in saucepan and bring it to boil over medium-high heat. Cover saucepan and reduce heat to low, let simmer for 15 minutes until quinoa is tender. If water remains, drain. In a large bowl, toss kale, quinoa, carrot, seeds and raisins.
Dressing
Whisk all ingredients in small bowl. Season with salt and pepper. Pour vinaigrette over salad and toss. Sprinkle with parmesan cheese before serving.
Although quinoa is a grain and classified as a carbohydrate food - it is high in protein. This salad is a good option for vegetarians. If you are not a vegetarian, you can add another protein source such as chicken, fish, or beef. A larger portion can be a complete meal, and a smaller portion a side dish.
| Fruit | 0.7 |
| Grain | 2.1 |
| Meat Alternative | 0.3 |
| Milk Alternative | 0.2 |
| Vegetables | 2.2 |
