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Baby Kale Breakfast Salad with Quinoa & Strawberries
Baby Kale Breakfast Salad with Quinoa & Strawberries
1 Review
From: EatingWell Magazine, May/June 2016
Fruit, whole grains and greens for breakfast? Yes! Start your day off right with this breakfast salad recipe and you'll knock out half of your daily veggie quota with the first meal of the day.
- By: EatingWell Test Kitchen
Ingredients 1 serving
for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
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
Preparation
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Active
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Ready In
- 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.
- Serving size: 2¾ cups
- Per serving: 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
- Nutrition Bonus: Vitamin C (180% daily value), Vitamin A (96% dv), Folate (36% dv)
- Carbohydrate Servings: 2
- Exchanges: 1 starch, 1 vegetable, ½ fruit, 3½ fat
Reviews 1
January 24, 2017
By: Victoria Seaver
mmm veggies at breakfast!
