Sprouted Quinoa and Kale Salad
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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