Triple Quinoa & Kale Salad
Cook time – 10 min

- Total time
- 10 minutes
- Preparation time
- 10 minutes
- Calories
- 160
- Portions
- 2.5
Directions
- Whisk lemon juice, oil, basil, vinegar, sugar, garlic powder and salt in a large bowl; fold in kale, quinoa, carrots and beans. Makes about 2½ cups.
Ingredients
- ½ DOLE® Lemon, juiced (about 2 tablespoons)
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh basil
- 1 tablespoon white wine vinegar
- 1 teaspoon raw cane sugar
- ½ teaspoon gluten free garlic powder
- ¼ teaspoon kosher salt
- 2 cups chopped lacinato kale
- ¼ cup cooked tricolor quinoa
- ¼ cup DOLE® Shredded Carrots
- ¼ cup drained and rinsed garbanzo beans
Nutritional Facts
2.5 Serving Per Container | |
Serving Size | 1 cup |
Calories | 160 |
Entries | Daily value in %* |
---|---|
Total Fat (12 g) | 15% |
Saturated Fat (2 g) | 8% |
Polyunsaturated (2 g) | |
Monounsaturated (8 g) | |
Sodium (270 mg) | 12% |
Total Carbohydrate (12 g) | 4% |
Dietary Fiber (2 g) | 8% |
Total Sugars (3 g) | |
Included Added Sugars (2 g) | |
Protein (3 g) | 6% |
Calcium | 2% |
Iron | 6% |
Magnesium | 6% |
Manganese | 20% |
Phosphorus | 6% |
Potassium (152 mg) | 4% |
Thiamin | 4% |
Vitamin A | 15% |
Vitamin B6 | 10% |
Vitamin C | 25% |
Vitamin E | 15% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.