Salmon & Kale Quinoa Salad

250

Serves about 6.
Prep time: 10 minutes
Cook time: About 15 minutes

Ingredients:

For the salad:

  • 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:

  1. 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.
  2. 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.
  3. 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

Tip from Claire:
The great thing about this salad is that you can sub in whatever you want in place of what I have. If you don’t like salmon, add tuna or shrimp. Replace the kale with any other vegetable. It really doesn’t matter. No matter how you eat it, it’ll taste amazing.


realisticnutritionistAbout Claire Gallam
Before I was a blogger, a writer and a recipe creator,” writes Claire, “I was just a chubby kid who loved food.”
She calls food her first true love, and her blog The Realistic Nutritionist (nutritionfor.us) is spreading that love to thousands (she has more than 16,000 Facebook followers, if that’s any indication). What started as a nutrition blog is now thriving resource for low-fat, gluten-free, vegan and Weight Watcher eating. We love this blog because Claire truly does grasp the reality of healthy dining, making her a peer rather than someone to envy. She admits she usually eats dessert first and that she fights the weight yo-yo battle, but she believes in balance.
I believe, with everything in me, in moderation,” she writes. “Life’s too short to live without the occasional doughnut and jumbo slice.”

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Healthy Staff

Healthy Magazine is staffed by a team of journalists and health experts who have a goal of presenting you with useful information that you actually want to read.

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