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Kale Quinoa Salad with Sesame Aioli
Kale Quinoa Salad is dressed with a lightened-up Sesame Aioli and topped with carrots, Napa cabbage, green onions and cashews for an explosion of flavor in every bite!
Course
Salad
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
servings
Calories
524
kcal
Author
Marjory Pilley
Ingredients
Salad
5
ounce
bag of baby kale and/or baby spinach leaves
1
cup
cooked red quinoa
cook according to package instructions
1
cup
thinly sliced Napa cabbage
1
cup
julienned carrot sticks
½
cup
sliced green onion
½
cup
chopped cashews
or almonds
1
cup
diced
cooked chicken (leave off for meatless version)
Sesame Aioli
2
Tablespoons
low-fat
olive oil based mayonnaise
2
Tablespoons
non-fat Greek yogurt or low-fat sour cream
1
teaspoon
toasted sesame oil
1
Tablespoon
seasoned rice vinegar
¼
teaspoon
sriracha sauce
Instructions
Divide salad ingredients between 2 plates
Combine Sesame Aioli ingredients in a bowl and stir well.
Drizzle Sesame Aioli over salad and enjoy!
Nutrition
Calories:
524
kcal
|
Carbohydrates:
44
g
|
Protein:
31
g
|
Fat:
26
g
|
Saturated Fat:
4
g
|
Cholesterol:
57
mg
|
Sodium:
412
mg
|
Potassium:
1103
mg
|
Fiber:
6
g
|
Sugar:
7
g
|
Vitamin A:
16190
IU
|
Vitamin C:
91.8
mg
|
Calcium:
199
mg
|
Iron:
5.9
mg