Salmon & Kale Quinoa Salad

$0.00

Dish it up with quinoa!

Categories: ,

Description

Salmon & Kale Quinoa Salad Recipe by: Jane Horlebein
Ingredients
  • 1 bunch kale, deveined, torn into bite-sized pieces
  • 3/4 cup apple cider vinegar, divided
  • 6-ounce salmon fillet, deboned
  • 1/2 cup maple syrup, divided
  • 1 cup cooked quinoa
  • ½ cup roasted sunflower seeds
  • 1/4 cup crumbled feta cheese
  • ½ red onion, sliced julienne
  • Salt and pepper to taste
  • Red pepper flakes for garnish
Instructions
  1. Place kale pieces and ½ cup apple cider vinegar in a pan, and marinate for 20 minutes.
  2. Preheat oven to 400°. Place salmon on foil-lined sheet pan, brush with 1/4 cup maple syrup and bake for about 15 minutes, until salmon is flaky. Set aside to cool; then flake with a fork.
  3. In a large bowl, toss kale in remaining maple syrup and apple cider vinegar. Add remaining ingredients, and toss. Season with salt and pepper to taste. Garnish with red pepper flakes.
  4. Can be refrigerated and kept for 3–4 days.

Reviews

There are no reviews yet.

Be the first to review “Salmon & Kale Quinoa Salad”

Your email address will not be published. Required fields are marked *