Kale, Quinoa, and Cashew Salad

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Kale and Quinoa Salad Recipe

Here's another great recipe to make on these hot summer days. A refreshing and filling salad packed with superfood nutrition! 


For the salad: 

  • 1/2 bunch of Kale (Tuscan cabbage) about 4 leaves, torn into small pieces 
  • 1 tablespoon Cashews 
  • 1 Carrot, diced or shredded
  • 1 cup of Quinoa, cooked 

For the dressing: 

  • Salt and Pepper, to taste 
  • 2 tablespoons Olive Oil 
  • 1 tablespoon Fresh Lemon, juiced 


  1. Place salad ingredients in a large bowl. 
  2. In a smaller bowl, whisk together dressing ingredients. 
  3. Pour dressing over salad and toss well until mixed 
  4. Serve and enjoy! 

To cook the Quinoa: the ratio is 1 cup of uncooked quinoa to 2 cups of liquid. Bring quinoa and liquid to a boil in a medium-sized saucepan. Reduce heat to low and simmer until tender and most of the liquid has been absorbed. This takes about 15-20 minutes. Fluff with a fork. 

Makes one serving 


  • 501 Calories 
  • 11g protein 
  • 42g carbohydrates 
  • 35g net carbs
  • 7g dietary fiber 
  • 5g total sugars 
  • 0g added sugar 
  • 34g total fat 
  • 5g saturated fat 

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