Healthy Kale and Quinoa Salad with Lemon Vinaigrette Recipe:- On top of a bed of vivid, fresh quinoa and kale, there are some pieces of soft chicken, some sweet raisins, some fresh parmesan cheese, and some sunflower seeds put in a circle design in the middle of the bed. All of these ingredients are organised in a circular pattern.
Healthy Kale and Quinoa Salad with Lemon Vinaigrette Recipe
This easy salad, which does not take any preparation and is enhanced by a lovely homemade lemon vinaigrette, is the ideal alternative for a nutritious lunch. It is also the most straightforward option. The reason why this salad is the best alternative is because it is the optimal alternative.
Ingredients
- ½ cup quinoa (dry)
- 1 cup water
- 1 pound chicken breasts (cooked, skinless and boneless, chopped small)
- 1 tablespoon olive oil
- ½ teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- ½ teaspoon garlic powder
- 5 cups kale (chopped very small)
- ¼ cup sunflower seeds
- ¼ cup golden raisins
- ¼ cup Parmesan cheese (freshly grated )
Lemon Vinaigrette
- ¼ cup olive oil
- ¼ cup lemon juice (fresh)
- 2 cloves garlic (minced)
- ½ teaspoon salt
- ½ teaspoon black pepper (ground)
- 1 teaspoon oregano (dried)
- 1 teaspoon honey
Also see : The Best Creamy Avocado Spinach Pasta Recipe – Learn with Experts
InstructionsÂ
To begin, place the dry quinoa and one cup of water in a pot and bring it to a boil over medium-high heat. Continue cooking by stirring occasionally. Continue to cook the quinoa until it reaches the desired tenderness. It is recommended that you cover the saucepan, reduce the temperature to a low setting, and allow it to simmer for around fifteen minutes, or until the quinoa has reached the desired consistency.
Immediately prior to moving on, the quinoa needs to be drained in order to guarantee that there is no water left over. By continuing to cook the quinoa, you will have the opportunity to prepare the chicken at the same time. Within a big skillet, bring the olive oil to a temperature of medium-high warmth.
When the skillet is ready, add the olive oil. Garlic powder, salt, and pepper should be added to the chicken pieces after they have been added from the beginning of the process. When the chicken is no longer pink but is beginning to brown somewhat, which is around eight minutes after the chicken has been cooked, the cooking time is necessary.
Remove the chicken from the pan and let it to cool once it has been removed. A big bowl should be used to combine kale, cooked chicken, quinoa, sunflower seeds, and raisins. After being tossed together, all of these ingredients should be combined.
Lemon Vinaigrette
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Whisk together all the ingredients for the lemon vinaigrette in a small bowl. Adjust salt and pepper as necessary.
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Pour the vinaigrette over the kale salad and toss really well. Sprinkle with Parmesan cheese before serving.
Notes
One of the most alluring aspects of this recipe is the fact that the lemon vinaigrette will, over the course of time, infuse its flavour onto the quinoa and kale salad that is being produced. This is one of the features that makes this recipe so appealing. On top of that, the salad will have a flavour that is much more delectable the day after it has been cooked.
That combination of elements is a good example of how elements can be combined! It has the potential to be preserved for a period of time that can range anywhere from three to five days to a maximum of seven days when it is covered and kept in the refrigerator. This particular duration of time can be anywhere from three to five days.
NutritionÂ
- Serving: 1 serving
- Calories: 503 kcal
- Carbohydrates: 31 g
- Protein: 34 g
- Fat: 29 g
- Saturated Fat: 5 g
- Polyunsaturated Fat: 6 g
- Monounsaturated Fat: 16 g
- Trans Fat: 0.01 g
- Cholesterol: 77 mg
- Sodium: 865 mg
- Potassium: 1002 mg
- Fiber: 7 g
- Sugar: 8 g
- Vitamin A: 8470 IU
- Vitamin C: 86 mg
- Calcium: 331 mg
- Iron: 4 mg
