Salmon & Kale Quinoa Salad
Serves about 6.
Prep time: 10 minutes
Cook time: About 15 minutes
Ingredients:
For the salad:
- 8.5 ounces salmon filet, cooked and shredded
- About 4 cups kale leaves
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 can (14.5 ounces) artichoke hearts, chopped
- 1 cup dry quinoa
- 2 cups water
- About 3 tablespoons toasted pine nuts
- 1/2 cup parmesan cheese
For the dressing:
- 1/3 cup white wine vinegar
- 3 tablespoons olive oil
- 2 teaspoons honey
- Salt and pepper
Directions:
- Bring the four cups of water to a boil. Add quinoa. Lower heat and cover and cook for about 15 – 20 minutes, stirring sporadically, until all of the liquid has been absorbed.
- Meanwhile, heat olive oil. Add garlic and cook until slightly fragrant, about 2 minutes. Add kale leaves and cook until wilted, about 2 more minutes. Remove from heat and stir into the quinoa. Add fish, chopped artichokes, pine nuts and cheese, stir to combine.
- To make the dressing, whisk the vinegar, olive oil, honey and salt and pepper. Pour over the salad and mix to combine. Serve immediately.
Nutritional information per 1/2 cup:
Calories: 312
Fat: 12.2 grams
Carbohydrates: 30.1 grams
Fiber: 5 grams
Protein: 16 grams
Weight Watchers Points: 7