4.7 from 210 votes
Kale and Quinoa Salad with Lemon Vinaigrette
Kale and Quinoa Salad with Lemon Vinaigrette - Chunks of tender chicken, sweet raisins, fresh parmesan cheese and sunflower seeds amidst a bed of bright, fresh kale and quinoa. Paired with a stunning homemade lemon vinaigrette, this simple salad is the perfect healthy lunch.
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Calories: 503 kcal
Course:
Salad
Cuisine:
American
Ingredients
- ½ cup quinoa dry
- 1 cup water
- 1 pound chicken breasts cooked, skinless and boneless, chopped small
- 1 tablespoon olive oil
- ½ teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- ½ teaspoon garlic powder
- 5 cups kale chopped very small
- ¼ cup sunflower seeds
- ¼ cup golden raisins
- ¼ cup Parmesan Cheese freshly grated
Lemon Vinaigrette
- ¼ cup olive oil
- ¼ cup lemon juice fresh
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- 1 teaspoon oregano dried
- 1 teaspoon honey
Instructions
- Start by combining 1 cup of water with the dry quinoa in a saucepan and bring it to a boil over medium high heat. Cover the saucepan and reduce the heat to low, let it simmer for about 15 minutes until the quinoa is tender. If there's any water left, make sure you drain the quinoa first.
- While the quinoa is cooking, you can prepare the chicken. Add the olive oil to a large skillet and heat over medium high heat. Add the chicken pieces, season with the salt, pepper, and garlic powder. Cook for about 8 minutes, until chicken is no longer pink but it's just starting to brown a bit. Remove chicken from skillet and let cool.
- In a large bowl toss together the kale, cooked chicken, quinoa, sunflower seeds and raisins.
Cup of Yum
Lemon Vinaigrette
- Whisk together all the ingredients for the lemon vinaigrette in a small bowl. Adjust salt and pepper as necessary.
- Pour the vinaigrette over the kale salad and toss really well. Sprinkle with Parmesan cheese before serving.
Notes
- The beauty of this kale and quinoa salad is that it will absorb the flavor of the lemon vinaigrette over time, tasting even better the next day! Covered and stored in the fridge, it will keep for 3-5 days.
Nutrition Information
Serving
1serving
Calories
503kcal
(25%)
Carbohydrates
31g
(10%)
Protein
34g
(68%)
Fat
29g
(45%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
6g
Monounsaturated Fat
16g
Trans Fat
0.01g
Cholesterol
77mg
(26%)
Sodium
865mg
(36%)
Potassium
1002mg
(29%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
8470IU
(169%)
Vitamin C
86mg
(96%)
Calcium
331mg
(33%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 503
% Daily Value*
| Serving | 1serving | |
| Calories | 503kcal | 25% |
| Carbohydrates | 31g | 10% |
| Protein | 34g | 68% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 77mg | 26% |
| Sodium | 865mg | 36% |
| Potassium | 1002mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 8470IU | 169% |
| Vitamin C | 86mg | 96% |
| Calcium | 331mg | 33% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.