Quinoa is packed with muscle-building BCAAs (branch-chain amino acids), and acts as the base of this nutritious salad. Complemented with delicious kale, walnuts, and goat cheese, you get a whopping 15g of protein per serving. Nutrition (per serving) Calories: 369; total fat: 14.2g; saturated fat: 4.1g; protein: 14.9g; carbohydrates: 47.8g; sugar: 11g; fiber: 6.4g; cholesterol: 14.8mg; sodium: 255.6mg Recipe and photo by Meri Raffetto of Real Living Nutrition Services.
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Makes 4 servings
Prep time 5 min.
Cook time 20 min.
Ingredients
1 cup quinoa 1 tsp extra-virgin olive oil 2 cups low-sodium vegetable or chicken stock 3 kale leaves, roughly chopped 2 fresh pears, diced 8-12 tsp balsamic honey mustard vinaigrette, divided ¼ cup walnuts, lightly toasted 2 oz crumbled goat cheese
How to make it
Heat olive oil over medium heat in a medium pot. Add the quinoa, and toast until it turns a darker brown and you can smell the toasty aroma. Add stock, and cook according to package directions. Remove cooked quinoa from the pan, and divide evenly into 4 serving bowls and let completely cool. Once cooled, add the kale and pears; toss with a small amount of dressing. Very little dressing is needed, so start with a teaspoon or two to each bowl. Sprinkle with walnuts and goat cheese, and adjust dressing to taste.
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Quinoa is packed with muscle-building BCAAs (branch-chain amino acids), and acts as the base of this nutritious salad. Complemented with delicious kale, walnuts, and goat cheese, you get a whopping 15g of protein per serving.
Nutrition (per serving)
Calories: 369; total fat: 14.2g; saturated fat: 4.1g; protein: 14.9g; carbohydrates: 47.8g; sugar: 11g; fiber: 6.4g; cholesterol: 14.8mg; sodium: 255.6mg
Recipe and photo by Meri Raffetto of Real Living Nutrition Services.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 5 min.
Cook time 20 min.
Ingredients
1 cup quinoa 1 tsp extra-virgin olive oil 2 cups low-sodium vegetable or chicken stock 3 kale leaves, roughly chopped 2 fresh pears, diced 8-12 tsp balsamic honey mustard vinaigrette, divided ¼ cup walnuts, lightly toasted 2 oz crumbled goat cheese
How to make it
Heat olive oil over medium heat in a medium pot. Add the quinoa, and toast until it turns a darker brown and you can smell the toasty aroma. Add stock, and cook according to package directions. Remove cooked quinoa from the pan, and divide evenly into 4 serving bowls and let completely cool. Once cooled, add the kale and pears; toss with a small amount of dressing. Very little dressing is needed, so start with a teaspoon or two to each bowl. Sprinkle with walnuts and goat cheese, and adjust dressing to taste.
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Makes 4 servings
Prep time 5 min.
Cook time 20 min.
Ingredients
1 cup quinoa 1 tsp extra-virgin olive oil 2 cups low-sodium vegetable or chicken stock 3 kale leaves, roughly chopped 2 fresh pears, diced 8-12 tsp balsamic honey mustard vinaigrette, divided ¼ cup walnuts, lightly toasted 2 oz crumbled goat cheese
How to make it
Heat olive oil over medium heat in a medium pot. Add the quinoa, and toast until it turns a darker brown and you can smell the toasty aroma. Add stock, and cook according to package directions. Remove cooked quinoa from the pan, and divide evenly into 4 serving bowls and let completely cool. Once cooled, add the kale and pears; toss with a small amount of dressing. Very little dressing is needed, so start with a teaspoon or two to each bowl. Sprinkle with walnuts and goat cheese, and adjust dressing to taste.
Makes 4 servings
Prep time 5 min.
Cook time 20 min.
Prep time 5 min.
Cook time 20 min.
Prep time
5 min.
Cook time
20 min.
Ingredients
- 1 cup quinoa
- 1 tsp extra-virgin olive oil
- 2 cups low-sodium vegetable or chicken stock
- 3 kale leaves, roughly chopped
- 2 fresh pears, diced
- 8-12 tsp balsamic honey mustard vinaigrette, divided
- ¼ cup walnuts, lightly toasted
- 2 oz crumbled goat cheese
How to make it
Heat olive oil over medium heat in a medium pot. Add the quinoa, and toast until it turns a darker brown and you can smell the toasty aroma. Add stock, and cook according to package directions. Remove cooked quinoa from the pan, and divide evenly into 4 serving bowls and let completely cool. Once cooled, add the kale and pears; toss with a small amount of dressing. Very little dressing is needed, so start with a teaspoon or two to each bowl. Sprinkle with walnuts and goat cheese, and adjust dressing to taste.
Heat olive oil over medium heat in a medium pot. Add the quinoa, and toast until it turns a darker brown and you can smell the toasty aroma. Add stock, and cook according to package directions.
Remove cooked quinoa from the pan, and divide evenly into 4 serving bowls and let completely cool.
Once cooled, add the kale and pears; toss with a small amount of dressing. Very little dressing is needed, so start with a teaspoon or two to each bowl.
Sprinkle with walnuts and goat cheese, and adjust dressing to taste.
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