Kale Salad with Quinoa, Tangerines & Almonds
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 4
- 2 cups cooked quinoa
- 1 teaspoon grated fresh ginger
- extra virgin olive oil as needed
- 1 bunch lacinato tuscan black or dinosaur kale
- sea salt
- 2 fresh tangerines
- 1 tablespoon gluten-free low sodium tamari sauce
- 2 tablespoons raw organic agave
- 1 garlic clove minced
- fresh cracked pepper
- 1/4 cup roasted almonds
- Carbohydrate 26.3459207331731 g
- Cholesterol 0 mg
- Fat 6.85804215144231 g
- Fiber 4.5247228045326 g
- Protein 6.9386409375 g
- Saturated Fat 0.390488853365385 g
- Serving Size 1 1 Serving (123g)
- Sodium 153.687612259615 mg
- Sugar 21.8211979286405 g
- Trans Fat 2.40527920793269 g
- Calories 190 calories
I know we're all busy, but there's no excuse for not eating healthy. This kale salad with quinoa, tangerines, and almonds is a nutritional powerhouse that's also delicious and easy to make. It's perfect for a quick lunch or dinner, and it's also a great way to get your kids to eat their vegetables.
The kale in this salad is packed with nutrients, including vitamins A, C, and K, as well as fiber and antioxidants. The quinoa is a good source of protein and fiber, and the tangerines add a touch of sweetness and vitamin C. The almonds add a crunchy texture and a boost of healthy fats.
To make this salad, simply cook the quinoa according to package directions. While the quinoa is cooking, prepare the kale by removing the ribs and slicing it crosswise into ribbons. Toss the kale with a little extra virgin olive oil and massage it with your fingers to soften it. Peel the tangerines and separate the wedges. In a cup, whisk the juice from half a tangerine with the tamari sauce, agave, ginger, and garlic. Sprinkle this dressing over the kale and toss to distribute.
Once the quinoa is cooked, add it to the kale and toss. Add the remaining tangerine wedges and a grind of black pepper to taste. Taste test the salad and adjust the seasoning as needed. Just before serving, add the roasted almonds and toss gently.
This salad is delicious served immediately at room temperature, or it can be chilled ahead of time. If you chill the salad, be sure to add the almonds just before serving so they stay crisp.
Enjoy!
Step-by-step
- Cook quinoa according to package directions. Fluff the cooked quinoa and drizzle with a little extra virgin olive oil to moisten.
- Remove ribs from kale leaves and slice crosswise into ribbons. Toss the kale into a bowl and drizzle with extra virgin olive oil. Massage the kale with your fingers to soften and tenderize.
- Peel the tangerines and separate the wedges. Save half a tangerine for the juice.
- In a cup, whisk the juice from half a tangerine with the tamari sauce, agave, ginger, and garlic. Sprinkle over the kale and toss to distribute.
- Add the kale to the quinoa and toss. Add the remaining tangerine wedges. Add a grind of black pepper, to taste. Taste test. Adjust seasoning if you need to.
- Just before serving add the roasted almonds and toss gently. Serve immediately at room temperature.
