5 from 30 votes
Kale and Quinoa Salad with Shrimp
Kale and Quinoa Salad with Shrimp combines tender quinoa and thinly sliced kale with fresh blueberries, shredded carrot, and sliced almonds, tossed in a lemony olive oil dressing. Cooked shrimp adds protein and a mild seafood flavor. The dressing's blend of lemon juice, apple cider vinegar, honey, and olive oil brightens the hearty grains and greens for a balanced, colorful salad.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
4
Calories:
391 kcal
Course:
Salad
Cuisine:
Mediterranean
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 391
% 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.