Kale and Quinoa Salad with Shrimp
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
391 kcal
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Course
Salad
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Cuisine
Mediterranean
Kale and Quinoa Salad with Shrimp
Description
The salad begins by cooking quinoa until al dente and letting it rest to fluff. Meanwhile, kale is thinly sliced and dried to soften its texture. The dressing mixes olive oil, lemon juice, apple cider vinegar, honey, salt, and black pepper, providing a tangy and slightly sweet coating for the kale and quinoa. Fresh blueberries add bursts of sweetness while shredded carrot offers subtle earthiness and an added crunch. Sliced almonds contribute a nutty texture contrast.
Cooked shrimp rounds out the salad with a mild savory note and protein, making it a filling meal. The components are combined and tossed to meld the flavors, with the kale softening slightly from contact with the dressing. This salad suits a light lunch or dinner and pairs well with simple sides or can stand alone as a nutritious dish.
Ingredients
- 1 cup quinoa
- 8 ounces kale , about 4 cups trimmed, stems removed, and thinly sliced
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey , plus more more to taste
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 cup blueberries
- ½ cup carrot shredded
- ¼ cup almonds sliced
- 12 Shrimp such as baked garlic shrimp, cooked
Instructions
- Rinse the quinoa in a fine mesh strainer under cold water. Add 3 cups water to a medium saucepan with the quinoa and kosher salt. Bring to a boil. Cook until al dente and the centers become transparent, stirring occasionally, about 8 to 12 minutes. Drain, fluff with a fork, and return the quinoa to the pot, cover with a kitchen towel and a lid and let sit for 5-10 minutes. Spread on a baking sheet and cool.
- Meanwhile, cut out the stems from the kale leaves and slice finely into strips. Rinse the kale, then spin dry in a salad spinner and pat dry with a kitchen towel. Transfer to a large bowl with the cooled quinoa.
- In a small bowl or a jar with a fitted lid, combine the olive oil, lemon juice, apple cider vinegar, honey, kosher salt, and black pepper. Drizzle 3-4 tablespoons of the dressing over the kale and quinoa. Toss to coat, and let sit for a few minutes so that the kale softens and the quinoa absorbs the dressing.
- Add the blueberries, shredded carrot, and almonds to the salad and top with cooked garlic shrimp. Add more dressing and salt and pepper if desired. Refrigerate the leftover salad dressing for up to 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 14g | 28% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 45mg | 15% |
| Sodium | 455mg | 19% |
| Potassium | 620mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 5684IU | 114% |
| Vitamin C | 77mg | 86% |
| Calcium | 149mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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