RELATED RECIPES
Vegetable Slaw
Rustic Root Vegetable & Lentil Stew
Kale and Quinoa Salad
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Friendly URLs: /kale-and-quinoa-salad
30 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
feta cheese
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
feta cheese
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
feta cheese
granulated sugar
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Fat (total lipid) as 88.5% and Sugar as 89.0% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 12.9% of RDA
• Calories: 37.2% of RDA
• Carbs: 19.4% of RDA
• Fat (total lipid): 88.5% of RDA
• Fiber: 28.6% of RDA
• Fructose: 39.3% of RDA
• Protein: 21.6% of RDA
• Sodium: 37.7% of RDA
• Sugar: 89.0% of RDA
• Vitamin A (IU): 66.6% of RDA
• Vitamin B6: 19.7% of RDA
• Vitamin C: 4.3% of RDA
• Iron: 15.4% of RDA
• Magnesium: 44.3% of RDA
• Manganese: 124% of RDA
• Niacin: 12.2% of RDA
• Potassium: 22.1% of RDA
• Zinc: 19.4% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
53.4
g
Calories
745
 
Fiber
7.99
g
Iron
2.92
mg
Protein
24.3
g
Sodium
509
mg
Sugars
27.8
g
Fat (total lipid)
54.1
g
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
cup
+
-
 
dried, rinsed.
 
2
cups
+
-
 
 
1
bunch
+
-
 
chopped.
 
1
cup
+
-
 
sliced.
 
1
cup
+
-
 
 
1
cup
+
-
 
 
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INGREDIENTS FOR: DILL VINAIGRETTE
Amount
Measure
Ingredient
 
1/2
cups
 
1/4
cups
 
1
tbsp
 
1
tsp
 
1/4
tsp
 
1/4
tsp
 
1/4
tsp
 
1/4
tsp
 
1/4
tsp
 
Save Recipe
Recipe Short Name:
Add new ingredient
 
PREPARATION
Cooking the Quinoa
1.
Rinse dried quinoa before cooking.
2.
Add 2 cups of water to a pan and heat over medium-high heat.
3.
Add quinoa and cook on medium-low heat for 20 minutes, or until fluffy.
Assembling the Salad
4.
Chop the kale into small pieces and add to a salad bowl.
5.
Add cooked quinoa, raisins, feta, and sliced almonds.
How to Make Dill Vinaigrette
6.
Follow the steps in the dependent recipe.
7.
Drizzle over the salad and mix well, adding more as desired.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 745
Protein 24.3 g
Carbohydrates 53.4 g
Iron 2.92 mg
Fiber 7.99 g
Calcium 129 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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