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Kale and Quinoa Power-Up Salad

Kale and Quinoa Power-Up Salad

with Toasted Almonds

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Quinoa kale salad: three words that never fail to capture our attention. This dish isn’t just loaded with the good stuff, it also has plenty of other delicious toppings that make it impossible to resist: a honey Dijon dressing, cranberries, almonds, and feta cheese. In other words, it’s pure and powerful awesomeness in a bowl.

Tags:Gluten freeVeggie
Allergens:Tree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Quinoa

1 unit

Veggie Stock Concentrate

4 ounce

Tuscan Kale

2 tablespoon

Red Wine Vinegar

½ ounce

Honey

1 ounce

Almonds

(ContainsTree Nuts)

¼ ounce

Dill

½ cup

Feta Cheese

(ContainsMilk)

1 ounce

Dried Cranberries

1 unit

Dijon Mustard

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories653 kcal
Fat29 g
Saturated Fat6 g
Carbohydrate79 g
Sugar21 g
Dietary Fiber10 g
Protein20 g
Cholesterol17 mg
Sodium654 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Large Bowl
Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Combine 2 cups water, stock concentrate, quinoa, and a pinch of salt in a small pot. Bring to boil, then reduce to a simmer and cover. Cook until tender, about 15 minutes. Remove from heat and let stand 5 minutes. Pour quinoa onto a plate to cool.

2

Remove ribs and stems from kale and discard. Slice kale leaves as thinly as possible. Finely chop dill.

3

Stir together red wine vinegar, honey, and mustard in a large bowl. Whisk in 2 TBSP olive oil and season with salt and pepper. Add kale and toss to coat. Place in fridge until ready to use.

4

Stir together red wine vinegar, honey, and mustard in a large bowl. Whisk in 2 TBSP olive oil and season with salt and pepper. Add kale and toss to coat. Place in fridge until ready to use.

5

Fluff quinoa with a fork. Season to taste with salt and pepper. Add cooked quinoa to kale and dressing. Add dill, half the cranberries, and half the feta. Toss and season to taste with salt and pepper.

6

Divide salad between plates and top with almonds, remaining cranberries, and remaining feta.