Kale-Quinoa Salad with Blueberries
Rose McAvoy
Quinoa is a seed that cooks up quickly just as you would cook a grain. It has a slight nutty flavor that makes it wonderful in salads and side dishes. Combined with tender kale, crunchy pecans, and tangy blueberry dressing you'll surely be making this eye catching salad again and again.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Servings 8 cups
Calories 126 kcal
- 1 cup quinoa uncooked
- 6 ounce kale torn into bite size pieces (approximately 6 cups)
- 1 cup fresh blueberries
- ½ cup thinly sliced red onion
- ¼ cup pecan bits toasted
- 1 cup blueberry balsamic vinaigrette
Prepare the quinoa according to the package directions with ½ teaspoon of salt but reduce the water to 1 ¾ cups per cup of quinoa, be sure not to overcook. Cool the cooked quinoa quickly by spreading it on a parchment lined cookie sheet and refrigerating until cold (15-30 mins).
While the quinoa is cooling, prepare the remaining ingredients.
In a large salad bowl, combine the quinoa, kale, blueberries, onion and pecans. Stir in 1 cup of dressing. Serve with additional dressing on the side.