Ingredients
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2 cups water
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1 cup quinoa
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10 leaves kale, cut into small pieces
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3 tablespoons olive oil
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2 tablespoons lemon juice
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1 teaspoon Dijon mustard
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1 large garlic clove, minced
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1 teaspoon fresh cracked black pepper
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½ teaspoon ground sea salt
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1 cup pecans
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1 cup currants
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¾ cup crumbled feta cheese
Directions
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Bring water to a boil in a saucepan; stir in quinoa. Reduce heat to medium-low, cover saucepan, and cook until water absorbed, about 12 minutes. Remove saucepan from heat, let rest, covered, for 5 minutes. Remove cover; allow quinoa to cool completely.
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Add kale to a large mixing bowl. Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a separate bowl until emulsified; drizzle over kale.
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Add cooled quinoa, pecans, currants, and feta cheese to dressed kale; toss to combine.
Nutrition Facts (per serving)
| 439 | Calories |
| 27g | Fat |
| 44g | Carbs |
| 11g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 439 | |
| % Daily Value * | |
| Total Fat 27g | 35% |
| Saturated Fat 5g | 26% |
| Cholesterol 17mg | 6% |
| Sodium 397mg | 17% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 6g | 23% |
| Total Sugars 18g | |
| Protein 11g | 21% |
| Vitamin C 44mg | 49% |
| Calcium 191mg | 15% |
| Iron 5mg | 29% |
| Potassium 632mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
