Mandarin Quinoa & Kale Bowl
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Quinoa and Kale are the base for this salad but bright pops of mandarin, cranberries, salty feta and crunchy almonds make it special.
for the salad
- 1 cup quinoa
- 5 cups kale
- 1/2 cup dried cranberries
- 1 cup mandarin orange segments from a 15 ounce can
- 1/4 cup sliced almonds toasted
- 1/2 cup feta cheese crumbled
for the dressing
- zest of one orange
- 2 large cloves garlic minced
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon salt
- 1 1/2 teaspoons dijon mustard
- 1 1/2 teaspoons whole grain mustard
- 2 tablespoons orange juice (from the zested orange
- 2 tablespoons rice wine vinegar
- 4 tablespoons olive oil
Prepare the quinoa as instructed on the package. When quinoa has absorbed the water, stir in the dried cranberries and remove from heat. Cover and let rest for 10 minutes. Remove the lid and cool to room temperature.
Meanwhile, rinse and dry the kale. (I used my salad spinner). Remove the tough stems and massage the kale with your hands to break down the fibers a little. Bunch the kale into a tight ball with one hand and slice the kale very thinly with a sharp knife. Set aside.
Drain the can of mandarin oranges and pat dry. Set aside.
For the vinaigrette
In a small bowl combine the orange zest, garlic, pepper, salt, dijon, whole grain dijon, orange juice, vinegar and olive oil. Whisk until emulsified.
Assemble the salad
Combine the cooled quinoa and cranberries, kale and oranges in a bowl. Toss with a few tablespoons of the vinaigrette, until well coated, but not soupy (you may not use all the vinaigrette in this salad, but keep it to serve with other vegetables or over chicken or fish.)
Lightly toss the salad with the feta cheese and almonds. Serve.
Calories: 497kcal | Carbohydrates: 57g | Protein: 14g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 579mg | Potassium: 811mg | Fiber: 5g | Sugar: 16g | Vitamin A: 8795IU | Vitamin C: 117.7mg | Calcium: 275mg | Iron: 3.8mg