Apple & Quinoa Kale Salad

By AnnieMro

Ingredients

• Salad
• 1/2 bunch Kale, chopped
• 1 large Apple, diced, cored, skin on
• 1/3 cup dry Quinoa (certified gluten-free if necessary)
• 1/3 cup chopped Almonds
• 3/4 cup cooked Pearl Harvest Israeli Couscous with orzo, baby garbanzo and red quinoa
• Vinaigrette
• 2 tablespoon Dijon Mustard
• 1 tablespoon Honey
• 1/4 cup Extra Virgin Olive Oil
• Pinch of Salt and Pepper
• 1/2-1 red (or green) jalapeño pepper

Preparation

Step 1

In a medium saucepan, bring the quinoa and 2/3 cup of water to a boil. Once boiling, reduced heat, cover and let simmer for 15 minutes. It is done when there is no water left. Fluff the quinoa with a fork and let cool completely.

Make the dressing by whisking all of the dressing ingredients together in a small bowl. Taste it to make sure you don’t need to add more honey or mustard to match your flavor preference.

Add the kale, apples, cooled quinoa and almonds to a large mixing bowl. Pour the dressing over the top and mix until the salad is completely coated with the dressing.

Nutrition Information

Serves: 2 | Serving Size: 1/2 of recipe

Per serving: Calories: 589; Total Fat: 39g; Saturated Fat: 5g; Monounsaturated Fat: 25g; Cholesterol: 0mg; Sodium: 421mg; Carbohydrate: 53g; Dietary Fiber: 8g; Sugar: 19g; Protein: 11g

Nutrition Bonus: Potassium: 778mg; Vitamin A: 413%; Vitamin C: 275%; Iron: 27%; Calcium: 22%