Summer Fresh Quinoa And Kale Salad – a delicious recipe with Quinoa, Argan Oil, Tomatoes, Red Onion, Cob, Salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Start by boiling the Quinoa. Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove the saucepan from heat and let rest covered for 5 minutes. Remove the cover and let the quinoa to cool completely.
2
Then, either oven roast the corn still on the cob, or grill it on charcoal to add a smoky flavor. You could also just boil it before slicing the kernels off the cob.
3
Finally chop the kale, dice the red onion, and cut the cherry tomatoes in half.
4
Toss the whole with some salt, and of course drizzle it with Argan Oil. Simple and deliciously health!
127
kcal
Calories
3
g
Fat
23
g
Carbs
6
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup Quinoa, 1 bunch Kale, 2 teaspoons Argan Oil, 15-20 pieces Cherry Tomatoes, and more.
Yes, Summer Fresh Quinoa And Kale Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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