Sprouted Quinoa and Kale Salad

Something Extra:
The Healthy Issue 2014

Recipe Theme

Want to start the new year out eating healthier? Check out our collection of recipes from the Winter issue of Something Extra!


Sprouted Quinoa and Kale Salad

Sprouted Quinoa and Kale Salad
1 cup water
3/4 cup truRoots Sprouted Quinoa Trio
1 (6.5-oz) jar marinated artichoke hearts, reserving liquid
1/3 cup Bella Sun Luci Sun Dried Tomato Bruschetta
1/2 cup coarsely chopped Mezzetta Bistro Blend Olives
1/2 tsp. garlic salt, or to taste
3 cups Cut ’N Clean Super Kale Salad

Prep: 13 minutes, Cook/Stand: 17 minutes, Serves: 6

1. Bring water and quinoa to a boil in a medium saucepan; reduce heat and cook, covered, for 12 minutes. Remove from heat and let stand for 5 minutes. Pour into a fine mesh strainer and rinse under cold water; drain well.

2. Meanwhile, mix bruschetta and liquid from artichoke hearts in a medium bowl. Chop artichoke hearts and add to bowl with quinoa and remaining ingredients; toss to coat.

Nutritional Information:
154 calories, 6 g protein, 5 g total fat (0 g sat.), 23 g carbohydrate,
3 g fiber, 2 g sugar, 0 mg cholesterol, 382 mg sodium, 4 points


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