Recipe Description:
If you are looking for something new to make for lunch, try this Moroccan-inspired quinoa salad. Kale and quinoa create a fiber-licious base for this salad with avocado, pistachios, dates, and a simple lemony dressing.
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Servings:
- Recipe serving size: 1 ½ cups
- Number of servings:
Ingredients:
For the Salad:
- 1/2 cup quinoa, uncooked
- 1 cup water
- 3 cups curly kale, chopped
- 1 green onion, thinly sliced
- 1 (15 ounce) can of chickpeas, drained and rinsed
- 1 1/2 ripe, fresh avocados, halved, pitted, and chopped
- 1/3 cup pitted and chopped Medjool dates
- 1/3 cup chopped flat-leaf parsley
- 1/3 cup crumbled feta
- 1/4 cup chopped pistachios
Dressing:
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1 tsp. Dijon mustard
- 1 tsp. sugar or honey
- 1 garlic clove, grated
- 1/4 tsp. kosher salt
- 1/2 tsp. cumin
- Zest from ½ lemon
Instructions:
- Add the quinoa to a fine mesh strainer and rinse well under cold running water. Transfer to a small saucepan and top with the water. Bring to a simmer over medium heat and cover. Cook for 15 minutes. Remove from heat and let stand for another 5-10 minutes then fluff with a fork and set aside to cool.
- Meanwhile, add all of the dressing ingredients to a mason jar and tightly screw on the lid. Shake well to combine.
- In a large bowl, assemble the salad, evenly distributing the ingredients, tossing to coat everything in the dressing and serve.
Notes & Tips:
Make this vegan by omitting the feta cheese or using a dairy-free feta
Nutrition Facts
4 servings per recipe
Serving Size 1 serving (267g)
| Amount Per Serving | ||
|---|---|---|
| Calories | 510 | |
| % Daily Value* | ||
| Total Fat 34g | 44% | |
| Saturated Fat 6g | 30% | |
| Trans Fat 0g | - | |
| Polyunsaturated Fat 5g | - | |
| Monounsaturated Fat 20g | - | |
| Cholesterol 10mg | 3% | |
| Sodium 450mg | 20% | |
| Total Carbohydrate 45g | 16% | |
| Dietary Fiber 13g | 46% | |
| Total Sugars 13g | - | |
| Includes 1g Added Sugars | 2% | |
| Protein 12g | - | |
| Vitamin D 0.1mcg | 0% | |
| Calcium 160mg | 15% | |
| Iron 2.9mg | 15% | |
| Potassium 760mg | 15% | |
| Vitamin A 370mcg | 40% | |
| Vitamin C 32mg | 35% | |
| Vitamin E 4.4mg | 30% | |
| Vitamin K 160mcg | 130% | |
| Thiamin 0.22mg | 20% | |
| Riboflavin 0.34mg | 25% | |
| Niacin 2.2mg | 15% | |
| Vitamin B6 0.53mg | 30% | |
| Folate 135mcg DFE | 35% | |
| Vitamin B12 0.21mcg | 8% | |
| Pantothenic Acid 1.4mg | 30% | |
| Choline 30mg | 6% | |
| Phosphorus 260mg | 20% | |
| Magnesium 90mg | 20% | |
| Zinc 2.1mg | 20% | |
| Selenium 6mcg | 10% | |
| Copper 0.55mg | 60% | |
| Manganese 1.17mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
