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Bowl of kale quinoa salad with roasted vegetables including zucchini, bell peppers, and red onions

Kale Quinoa Salad with Roasted Vegetables

A nutritious salad combining kale, quinoa, and roasted vegetables for a healthy meal.
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Temps de préparation 15 minutes
Temps de cuisson 25 minutes
Temps total 40 minutes
Portions: 4 bowls
Type de plat: Lunch, Salad
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingrédients
  

For the Salad
  • 1 cup quinoa rinsed
  • 2 cups kale chopped
  • 1 red bell pepper diced
  • 1 zucchini diced
  • 1 red onion sliced
For the Dressing
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • salt and pepper to taste

Equipment

  • Baking sheet
  • Mixing bowl

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Toss the red bell pepper, zucchini, and red onion with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
  3. Cook the quinoa according to package instructions. Let it cool slightly.
  4. In a large bowl, massage the kale with 1 tbsp olive oil until softened.
  5. Add the cooked quinoa and roasted vegetables to the kale.
  6. Whisk together the dressing ingredients and pour over the salad. Toss to combine.

Nutrition

Calories: 280kcalCarbohydrates: 40gProtéines: 8gFat: 10gLipides saturés: 1gSodium: 150mgPotassium: 500mgFibre: 6gSucre: 5gVitamine A: 150IUVitamine C: 80mgCalcium: 100mgFer: 3mg

Notes

This salad can be stored in the refrigerator for up to 3 days.

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