Quinoa and Kale Protein Salad
Quinoa, chickpeas (garbanzo beans) and pistachios add protein and healthy fat to this simple and seasonal kale salad, making it a favorite side dish or vegetarian main meal.
Servings 6 servings
Calories 299kcal
Ingredients
- 2 cups cooked quinoa
- 2 cups chopped kale , ribs removed
- 1 15 ounce can garbanzo beans , drained
- 5-6 clementine oranges , peeled and sliced
- ⅓ cup chopped pistachios
- ⅓ cup pomegranate seeds
- 3 tablespoons extra virgin olive oil
- 1 tablespoon pomegranate molasses
- 1 tablespoon fresh orange juice
- 1 garlic clove , pressed or minced
- 2 teaspoons sumac , divided
- 1 teaspoon dried mint , crushed
- 1 teaspoon kosher salt
- Freshly ground black pepper
- ¼ cup chopped fresh mint
Instructions
- In a salad bowl, combine the cooked quinoa, chopped kale, garbanzo beans, orange slices, pistachios and pomegranate seeds.
- In a small bowl or jar, combine the olive oil, pomegranate molasses, garlic, 1 teaspoon of sumac, dried mint and kosher salt and a few grinds of freshly ground black pepper.
- Dress the salad with the vinaigrette and toss so everything is evenly coated. Dust with the remaining 1 teaspoon of sumac and freshly chopped mint. Season with additional salt and pepper to taste. Salad can be served immediately or saved for up to 2 days.
Nutrition
Calories: 299kcal | Carbohydrates: 39g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 613mg | Potassium: 545mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2368IU | Vitamin C: 60mg | Calcium: 104mg | Iron: 3mg