Description

Baked Kale Salad with Crispy Quinoa is a game-changer for anyone tired of bland salads. This vibrant dish features crispy kale and crunchy quinoa, all tossed in a zesty lemon dressing, making it a delicious addition to any meal. Packed with nutrients and flavor, it’s perfect as a side or main dish. Transform your salad experience and impress your guests with this easy-to-make recipe that guarantees satisfaction in every bite.

Ingredients

Scale

4 cups kale, stems removed and torn into bite-sized pieces
1 cup quinoa, rinsed and drained
2 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1/2 tsp salt
1/4 tsp pepper
1/4 cup grated Parmesan cheese (optional)
1/4 cup slivered almonds or walnuts (optional)

Instructions

Preheat your oven to 350°F (175°C).
Rinse the quinoa under cold water and cook according to package instructions, usually about 15 minutes.
While the quinoa cooks, rinse and dry the kale thoroughly, then massage it with olive oil until well-coated.
In a large bowl, combine the massaged kale, cooked quinoa, lemon juice, salt, and pepper.
Spread the mixture on a lined baking sheet and bake for 15-20 minutes until the kale is crispy but still green.
Serve warm as a side or main dish.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 8g
Cholesterol: 5mg

Keywords: For added texture, include roasted chickpeas or feta cheese. Experiment with spices like smoked paprika for a unique flavor twist. Store leftovers in an airtight container in the fridge for up to three days; reheat gently.