Kale Quinoa salad with Mango Curry Vinaigrette

25 - 30 min

4 servings

Ingredients

  • 1 cup quinoa
  • 1 bunch kale, washed and de-stemmed
  • 1 avocado, diced
  • 2 tbsp Mango Curry Dip Mix
  • 2 tbsp olive oil
  • juice of 1 lemon
  • Sea Salt, to taste
  • Black Pepper, to taste

Preparation

  • Cook quinoa according to instructions, and let cool.
  • Cut the kale by stacking the leaves, rolling them up tightly, and then slicing them width-wise to the roll to create long, thin strips.
  • Toss everything together, then season to taste, and serve.

Nutritional Information

Per serving: Calories 360, Fat 18 g (Saturated 2.5 g, 0 0 g), Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 46 g (Fiber 9 g, Sugars 3 g), Protein 9 g.