Kale & Quinoa Salad with Garlic Croutons
This Kale Quinoa Salad with Garlic Croutons makes a great vegetarian main side. Add some garbanzo beans for a delicious main course salad.
Servings 6
Calories 426kcal
Ingredients
- Dressing
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 4 cloves garlic minced
- ¼ teaspoon red pepper flakes
- ½ teaspoon sea salt
- ½ teaspoon fresh ground pepper
- Croutons
- 2 gluten free baguettes about 8 ounces - I used Udi’s
- 2 cloves garlic minced
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground pepper
- Salad
- 1 bunch Kale
- 1 cup cooked quinoa
- ¼ cup Parmesan cheese grated or vegan parmesan
- 1 apple
- ¼ cup pumpkin seeds pepitas
- ⅓ cup dried cherries
Instructions
- Preheat oven to 400 degrees
- In a blender, food processor or jar combine all dressing ingredients until well blended.
- Cut baguettes into cubes. Place in a large bowl and toss with garlic, oil, salt and pepper. Arrange in a single layer on a baking sheet and cook until crispy but not burnt, about 15 minutes. Allow to cool slightly.
- Meanwhile, wash kale and cut stems from leaves. Finely chop leaves and place in a bowl. Add 2 tablespoons of dressing and massage leaves. (Use gloves if you don’t want the garlic on your hands.) Allow to sit for 10 minutes.
- Add quinoa, Parmesan, apple, pumpkin seeds and cherries to kale. Add desired amount of dressing and toss.
Notes
This recipe is gluten free with vegan options.
Nutrition
Calories: 426kcal | Carbohydrates: 60g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 1003mg | Potassium: 253mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1260IU | Vitamin C: 14.7mg | Calcium: 147mg | Iron: 3.6mg