Lunch

Kale/Quinoa Salad is for Lunch.

Kale/Quinoa Salad takes 30 minutes to prepare.

Kale/Quinoa Salad takes several minutes to cook.

Kale/Quinoa Salad makes 16 servings.

The ingredients for Kale/Quinoa Salad are:

8 c. chopped fresh kale
4 stalks celery, sliced thinly
10 scallions, sliced thinly
2 c. shredded carrots
4 T. chopped cilantro
5 T. chopped fresh mint
1 c. rough-chopped walnuts
1 c. sweetened dried cranberries
1 c. dry quinoa (makes about 2 c. cooked)
2c. water (or a little more, if needed)
Juice from 4 lemons
Juice from 2 clementines
4 T. balsamic vinegar
4 T. walnuts
Salt and pepper to taste

Here is how you make Kale/Quinoa Salad:

Cook quinoa by bringing 2 cups of water to a boil. Add quinoa and reduce to simmer. Cover and cook for 15 to 20 minutes, stirring occasionally. Make sure there's enough water. Then cool.*Chop Kale into small bits*Slice the celery, scallions, cilantro, mint and add to chopped kale*Rough chop the walnuts and add to kale mixture*Add the dried cranberries* Shred carrots and add to kale mixtureFor dressing: Combine the juice of 2 clementines or 1 orange, juice of 4 lemons, balsamic and olive oil, whisk together...season to taste. Use 1 more tablespoon olive oil if the dressing is too runny.Once the Quinoa has cooled, add to salad and toss all ingredients together.Add just enough dressing to dampen the salad.Toss and top with crumbled (cooked) bacon (optional)Serving Size: 1 cupNumber of Servings: 16Recipe submitted by SparkPeople user DENVERLOSEIT.

The nutritional information for Kale/Quinoa Salad is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 255.2

• Total Fat: 16.9 g
• Cholesterol: 5.0 mg
• Sodium: 151.0 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 4.0 g
• Protein: 6.6 g