Kale, Quinoa and White Bean Salad with Smoky Tempeh and Toasted Almonds
This recipe was inspired by a Kate Sherwood recipe featured in the Nutrition Action Newsletter. If you’ve got quinoa on hand you’re good to go. Use any kind of kale for this one. It’s a tasty, multi-textured, warm weather meal. Pick a couple of artisan rolls to serve as a compliment to the meal.
Grocery List: Kale Quinoa Salad
Kale Quinoa Salad with Tempeh and Toasted Almonds
Produce
garlic (if needed)
1 sweet onion
1 bunch curly green kale
fresh mint leaves
1 fennel bulb
1 lemon
2 kiwi (1 per diner)
sliced almonds (if needed)
Canned/Dried Foods
quinoa (if needed)
good olive oil (if needed)
low sodium soy sauce (if needed)
Dijon mustard (if needed)
honey (if needed)
Frozen Foods
Meat/Fish/Poultry
Chilled Foods/Dairy
plain, nonfat yogurt (if needed)
Smoky tempeh (if needed)
Additional Items
Artisan bread or rolls
Nutritional Value: Kale Quinoa Salad with Tempeh and Toasted Almonds
Kale and Quinoa Salad with toasted almonds
Nutritional Analysis
Per Serving
Calories: 570
Protein: 24 g
Carbohydrates: 75 g
Total Fat: 20 g
(Saturated Fat:) 2.5 g
Dietary Fiber: 15 g
Cholesterol: 0 mg
Sodium: 550 mg
% calories from fat: 33.1 %
Serving Size:
2 C. salad with one sliced kiwi.
