Blueberry Quinoa Kale Salad Recipe
A bright and textured salad filled with juicy blueberries, crisp kale, tangy feta cheese, and crunchy almonds in a fresh lemon dressing.
Servings: 8 servings
Ingredients
- 2 cups (370g) cooked quinoa cooled
- 2 cups shredded kale
- ¾ cup (84g) crumbled feta cheese
- 1 and ½ cups fresh blueberries1
- ½ cup (70g) whole raw almonds coarsely chopped
- juice of 1 lemon2
- 2 Tablespoons (30mL) olive oil
- salt and pepper to taste
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Instructions
- In a large bowl, combine quinoa, kale, feta cheese, blueberries, and almonds. Mix until thoroughly combined.2 cups (370g) cooked quinoa, 2 cups shredded kale, ¾ cup (84g) crumbled feta cheese, 1 and ½ cups fresh blueberries1, ½ cup (70g) whole raw almonds
- Drizzle lemon juice and olive oil over the salad, toss to coat everything, then taste and add salt and pepper as needed. Salad can be served warm or cold. Leftovers stay fresh in an airtight container in the refrigerator, up to 4 days.juice of 1 lemon2, 2 Tablespoons (30mL) olive oil, salt and pepper
Notes
- Change up the fruit: feel free to swap in any fruit you'd like in this recipe (suggestions: apples, oranges, peaches, strawberries, grapes, nectarines, pears). Aim for about 1 cup of fruit.
- Lemon juice: fresh lemon juice preferred, but bottled is fine, too.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
