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dressing/sauce•lunch•side•dinner
Kale & Quinoa Salad with Lemon Dressing
For Polycystic Ovary Syndrome Pcos
Low Glycemic
400 kcal
23 gfat
37 gcarbs
14 gprotein
Ingredients
- 1 bunch lacinato kale, stemmed and chopped
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 2 tablespoons chopped shallot
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 cups grape or cherry tomatoes, halved
- 2 cups cooked quinoa
- 1 English cucumber, thinly sliced
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 (15 ounce) can unsalted chickpeas, rinsed
- 3/4 cup feta cheese, crumbled
- 1/2 cup sliced almonds, toasted
Preparation
- 1
Step 1
Place kale in a large serving bowl. Whisk together oil, lemon juice, shallot, honey, salt and pepper in a small bowl. Pour 2 to 3 tablespoons of the dressing over the kale; lightly massage until slightly wilted, 1 to 2 minutes. - 2
Step 2
Top the kale with tomatoes, quinoa, cucumber, peppers, chickpeas, feta and almonds. Drizzle with the remaining dressing and toss before serving. Bon appetit!
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