Kale, Quinoa, and Cashew Salad
Here's another great recipe to make on these hot summer days. A refreshing and filling salad packed with superfood nutrition!
Ingredients:
For the salad:
- 1/2 bunch of Kale (Tuscan cabbage) about 4 leaves, torn into small pieces
- 1 tablespoon Cashews
- 1 Carrot, diced or shredded
- 1 cup of Quinoa, cooked
For the dressing:
- Salt and Pepper, to taste
- 2 tablespoons Olive Oil
- 1 tablespoon Fresh Lemon, juiced
Directions:
- Place salad ingredients in a large bowl.
- In a smaller bowl, whisk together dressing ingredients.
- Pour dressing over salad and toss well until mixed
- Serve and enjoy!
To cook the Quinoa: the ratio is 1 cup of uncooked quinoa to 2 cups of liquid. Bring quinoa and liquid to a boil in a medium-sized saucepan. Reduce heat to low and simmer until tender and most of the liquid has been absorbed. This takes about 15-20 minutes. Fluff with a fork.
Makes one serving
Nutrition:
- 501 Calories
- 11g protein
- 42g carbohydrates
- 35g net carbs
- 7g dietary fiber
- 5g total sugars
- 0g added sugar
- 34g total fat
- 5g saturated fat