Description
Baked Kale Salad with Crispy Quinoa is a vibrant, nutritious dish that tantalizes your taste buds with a delightful combination of earthy kale and crunchy quinoa. This easy-to-make salad features a zesty lemon dressing and optional Parmesan cheese, making it perfect for any occasion—whether as a main dish or a side. With its stunning presentation and wholesome ingredients, this salad will impress family and friends alike.
Ingredients
Scale
- 1 bunch kale (about 8 oz), stems removed and leaves torn
- 1 cup quinoa, rinsed
- 2 cups water
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon (about 2 tbsp)
- 1 tsp garlic powder
- Salt and pepper to taste
- ¼ cup Parmesan cheese (optional), freshly grated
Instructions
- Preheat the oven to 375°F (190°C). Wash and dry the kale thoroughly.
- In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until quinoa is fluffy.
- Spread kale on a baking sheet, drizzle with olive oil, sprinkle with salt, and toss to coat. Bake for 10-12 minutes until edges are crispy but not burnt.
- In a large bowl, combine baked kale and cooked quinoa. Add garlic powder and lemon juice; toss gently.
- If desired, sprinkle grated Parmesan cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg