Quinoa with Tomatoes and Baby Kale

Servings
4
Prep Time
5 minutes
Cook Time
10 minutes
Quinoa with Tomatoes and Baby Kale

Nutrition Information

Calories 234.3
Fat 6.4 g
Saturated fat 0.8 g
Cholesterol 0 mg
Sodium 136.9 mg
Carbs 34.5 g
Fiber 5.3 g
Protein 8.3 g
Sugar 3.2 g
Calcium 104.3 mg
Potassium 455.3 mg
Health Benefit

This warm grain salad features quick-cooking, high-protein quinoa, helping you get a nutritious dinner on the table in a hurry. Combine it with tender baby kale and fresh tomatoes for a pop of color. Can’t find kale in your grocery store? Baby spinach works too.

Ingredients

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Directions
  1. Place the quinoa in a small-medium saucepan and cover with the water. Bring to a boil, then reduce heat to a gentle simmer. Cover and let cook for 12 to 15 minutes, until all the water has been absorbed. Remove from heat and let sit for 2 minutes, then remove the lid and use a fork to fluff up the grains.
  2. While the quinoa cooks, slice the cherry tomatoes in half. Add to a large mixing bowl with the remaining ingredients.
  3. Add the cooked quinoa to the mixing bowl. Use a wooden spoon or spatula to mix everything together. Let sit at room temperature for 30 minutes before serving.

Helpful Hints:

  • You can prepare this up to 3 days in advance; store in an airtight container in the refrigerator.
  • You can substitute the Italian seasoning blend for your favorite seasoning, such as lemon & pepper, or Cajun.