Directions:
- Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
- Put kale in a large mixing bowl.
- Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 509.46 Kcal (2133 kJ) | ||
| Calories from fat | 376.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.87g | 64% | |
|---|---|---|---|
| Cholesterol | 16.69mg | 6% | |
| Sodium | 416.29mg | 17% | |
| Potassium | 403.2mg | 9% | |
| Total Carbs | 27.83g | 9% | |
| Sugars | 3.8g | 15% | |
| Dietary Fiber | 6.41g | 26% | |
| Protein | 10.82g | 22% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 3mg | 17% | |
| Calcium | 151.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 256.68 Kcal (1075 kJ) | ||
| Calories from fat | 189.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.09g | 64% | |
|---|---|---|---|
| Cholesterol | 8.41mg | 6% | |
| Sodium | 209.73mg | 17% | |
| Potassium | 203.14mg | 9% | |
| Total Carbs | 14.02g | 9% | |
| Sugars | 1.92g | 15% | |
| Dietary Fiber | 3.23g | 26% | |
| Protein | 5.45g | 22% | |
| Vitamin C | 5.1mg | 17% | |
| Iron | 1.5mg | 17% | |
| Calcium | 76.4mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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