Ingredients
– 1/2 cup quinoa
– 1 cup water or vegetable broth
– 2/3 cup chopped walnuts
– 4 cups chopped curly or lacinato kale
– 1 teaspoon olive oil
– 1 cup fresh blueberries
– 2 ounces vegan feta cheese (optional)
– 1/3 cup fresh blueberries
– 5 tablespoons balsamic vinegar
– 3 tablespoons olive oil
– 1 tablespoon pure maple syrup
– Dash of sea salt
– Dash of black pepper
Instructions
1-Rinse quinoa well using a fine mesh strainer.
2-Combine quinoa and water or broth in a small saucepan, bring to a simmer, then cover and cook on low heat for 15-20 minutes until liquid is absorbed. Fluff with a fork and let cool.
3-While quinoa cooks, wash kale, remove stems, chop finely, and massage with olive oil to soften.
4-Prepare dressing by blending all dressing ingredients until smooth but not over-blended.
5-In a large bowl, combine kale, blueberries, walnuts, vegan feta, and cooled quinoa. Drizzle dressing over salad and toss gently to coat. Season with sea salt and black pepper to taste.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🫐 Use fresh blueberries instead of thawed frozen ones for better texture.
🌿 Finely chop kale and massage it with olive oil for a tender bite.
🥄 Prepare quinoa and dressing ahead of time for quick assembly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Blending and Tossing
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 325
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 34 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 28.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 12.5 mg