I'm a sucker for any salad that includes the powerhouse duo kale and quinoa. Both are jam-packed with nutrients like vitamins A, C, and K (kale) and healthy fats, protein, and fibre (quinoa), making the combination a healthy and filling lunch option.
This kale and quinoa salad gets an Asian twist with sesame soy ginger dressing and sliced nori. Blueberries, tomatoes, and carrots add a bit of sweetness, while sliced almonds give it a satisfying crunch. I love the salad so much I set about to re-create it at home; read on for the recipe to make your own!
If you're cooking this recipe as part of the Get Fit 2015 meal plan, serve with two tablespoons dressing and 30 grams diced chicken breast.
- For salad
190 grams quinoa (I used Alter Eco Royal Black Quinoa)
1 bunch dino kale, washed and chopped (about 135 grams)
1 medium carrot, grated
35 grams sliced almonds
149 grams grape or cherry tomatoes, halved
150 grams blueberries, washed
Toasted seaweed, such as nori, sliced thinly
- For dressing
54 ml extra-virgin olive oil
28 ml balsamic vinegar
1 tablespoon low-sodium soy sauce
1 clove garlic, chopped
1 tablespoon honey or brown sugar
1 tablespoon peeled and minced ginger
1/2 teaspoon toasted sesame oil
1 tablespoon water
- Prepare quinoa according to package instructions. Set aside to cool.
- Meanwhile, make the dressing by combining all ingredients into a blender and processing until smooth. Pour into a small jar with lid and set aside.
- Combine 1 tablespoon of dressing with the sliced kale in a large bowl, mix to coat leaves evenly, and set aside.
- When quinoa is cool, add to kale along with blueberries, almonds, carrot, and tomatoes. Mix to combine, adding more dressing if desired. Top with sliced nori and serve. Save any remaining dressing for later. Makes three servings of salad and approximately 10 tablespoons of dressing.
Salad without dressing
Salad dressing (per tablespoon)
- Main Dishes