Mandarin Quinoa And Kale Bowl Recipe

Name: Mandarin Quinoa And Kale Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 toasted sliced almonds; 1/2 cup feta cheese, crumbled; for the vinaigrette:; zest of one orange; 2 large cloves garlic, minced; 1/4 teaspoon fresh ground black pepper; 1/2 teaspoon salt; 1 1/2 teaspoons 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

Servings: persons

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 toasted sliced almonds
1/2 cup feta cheese, crumbled
for the vinaigrette:
zest of one orange
2 large cloves garlic, minced
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt
1 1/2 teaspoons 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

1
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.
2
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.
3
Drain the can of mandarin oranges and pat dry. Set aside.
4
In a small bowl combine the orange zest, garlic, pepper, salt, dijon, whole grain dijon, orange juice, vinegar and olive oil. Whisk until emulsified.
5
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.)
6
Lightly toss the salad with the feta cheese and almonds. Serve.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: for the salad:, 1 cup quinoa, 5 cups kale, 1/2 cup dried cranberries, and more.

Yes, Mandarin Quinoa And Kale Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mandarin Quinoa And Kale Bowl

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