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Clean Eating Strawberry Quinoa Kale Salad

Weight Watchers: 7pp per serve!
Servings: 6
Calories: 257.2kcal
Author: Olena - iFOODreal

Ingredients

Salad:

  • 2 cups quinoa , cooked
  • 5 cups chopped kale (stalks removed) or any greens, packed
  • 1/2 cup sunflower seeds (optionally toasted)
  • 1/2 cup strawberries , hulled and sliced

Strawberry Vinaigrette:

  • 2 cups strawberries , thawed or fresh
  • 2 - 4 tbsp water
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil , extra virgin
  • 1/4 tsp salt
  • 1/8 tsp red chili flakes (more to taste)

Instructions

  • Add quinoa, kale, sunflower seeds and strawberries to a large salad bowl. Toast sunflower seeds in a small skillet on low-medium heat until lightly brown, about 2 minutes (optional but tasty step). Stir frequently and watch closely not to burn. Transfer to a salad bowl.
  • In a blender or small food processor, add *Strawberry Vinaigrette* ingredients and process until smooth. Pour over salad, gently stir and serve.

Notes

Storage Instructions:
Dressing can be refrigerated for up to 3 days and added to salad as needed.

Nutrition

Calories: 257.2kcal | Carbohydrates: 33.8g | Protein: 8.2g | Fat: 12.1g | Sodium: 124.1mg | Fiber: 5.6g