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Quinoa and Baby Kale Salad

Quinoa and Baby Kale Salad
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Ingredients

Directions

Place the quinoa, kale, raisins and pine nuts in a large mixing bowl. Stir to combine.

In a small bowl, combine the orange juice and zest, cumin, vinegar, salt and cayenne pepper with a whisk.

Slowly add the olive oil in a thin drizzle, whisking constantly until fully incorporated. Pour about 1-1/2 cups of the dressing on the salad mixture and stir well. Taste and season with salt and pepper or more dressing, if needed. Serve at room temperature.

Any remaining dressing will keep in the refrigerator, tightly covered, for up to 3 weeks.

 

Nutrition Facts

Per serving: Calories 580, Fat 37 grams, Cholesterol 0 mg, Sodium 410 mg, Carbohydrates 57 grams, Fiber 14 grams, Sugars 12 grams, Protein 10 grams.

Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 15%, Vitamin C 70%, Calcium 15%, Iron 25%.