Quinoa Salad with Kale and Cranberries

Name: Quinoa Salad with Kale and Cranberries
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 clove Garlic; 15 g Butter; 45 ml Olive oil; 3 g Salt; 1 unit Lemon; 2 g Pepper; 160 g Quinoa; 120 g Kale; 75 g Dried cranberries; 100 g Feta; 5 ml White wine vinegar; 25 g Brown sugar; 100 g Pecan nut

Mediterranean Salad Easy

A colorful and nutritious salad combining quinoa, kale, cranberries, caramelized pecans and feta. Perfect for a light lunch or a tasty side dish.

Servings

Minutes

Ingredients

Dietary summary — contains lactose, alcohol

ContainsLactose, Alcohol
Free fromGluten, Pork
Not suitable forVegan
Suitable forVegetarian

20 min

Preparation

20 min

Cooking

Ingredients

Garlic

1 clove(s)

Butter

LactoseDairy

15 g

Olive oil

45 ml

Salt

3 g

Lemon

1 piece(s)

Pepper

2 g

Quinoa

160 g

Kale

120 g

Dried cranberries

75 g

Feta

LactoseDairy

100 g

White wine vinegar

Alcohol

5 ml

Brown sugar

25 g

Pecan nut

100 g

Preparation steps

Rinse and cook the quinoa according to the package directions, then fluff it and let it cool.

Prepare the kale: remove the tough stems, cut the leaves, then massage for 30 seconds with 1 tbsp. 1 tablespoon of olive oil.

Prepare the vinaigrette: mix lemon juice, olive oil, vinegar, garlic, salt and pepper, then whisk to emulsify.

Caramelize the pecans: melt the butter, add brown sugar, salt, cook for 5â6 min, stirring, then leave to cool on baking paper.

Assemble the salad: mix kale, quinoa and cranberries, add the feta, pour in the vinaigrette, then finish with the caramelized pecans just before serving.

Per serving

616 kcal

Calories

13 g

Protein

50 g

Carbs

40 g

Fat