Nutrition per serving may change if servings are adjusted.
1 teaspoon minced garlic
Pinch of salt
1 tablespoon extra-virgin olive oil
2 teaspoons red-wine vinegar
Pinch of ground pepper
3 cups lightly packed baby kale
½ cup cooked quinoa
½ cup sliced strawberries
1 tablespoon salted pepitas
Mash garlic and salt together with the side of a chef's knife or a fork to form a paste. Whisk the garlic paste, oil, vinegar and pepper together in a medium bowl. Add kale; toss to coat. Serve topped with quinoa, strawberries and pepitas.
330 calories;20 g fat(3 g sat); 6 g fiber; 31 g carbohydrates; 9 g protein; 144 mcg folate; 0 mg cholesterol; 7 g sugars; 0 g added sugars; 4,811 IU vitamin A; 108 mg vitamin C; 109 mg calcium; 3 mg iron; 186 mg sodium; 598 mg potassium
Vitamin C (180% daily value), Vitamin A (96% dv), Folate (36% dv)