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Nutrition Facts
Serving Size 93 g
(Approx. 6 Servings)
Amount Per Serving
Calories 160 Calories From Fat 15
% Daily Value*
Total Fat 2 g 3%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 135 mg 6%
Total Carbohydrate 33 g 11%
Dietary Fiber 12 g 48%
Sugars 4 g
Protein 12 g
Vitamin A 20% Iron 2%
Vitamin C 20% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Quinoa Kale Salad
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 cup(s) quinoa
2 cup(s) water
2 medium garlic, minced
1 Tsp ground cumin
2 Tbsp Dijon mustard
1/2 cup(s) fat-free plain yogurt
4 cup(s) kale, chopped
1 cup(s) dark red kidney beans, rinsed and drained
1/4 red onion, chopped
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Instructions

1
Heat a large saucepan over medium heat.
2
Add quinoa and toast 2 minutes until fragrant.
3
Add 2 cups water, cover and bring to a boil.
4
Reduce heat to medium-low and continue to simmer until water is absorbed and quinoa is cooked, about 10 minutes. Set aside.
5
Meanwhile, make dressing by whisking garlic, cumin, mustard and yogurt in a mixing bowl.
6
Place kale, beans and onion in a large bowl.
7
Add quinoa and dressing. Toss to coat.

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