Gluten Free Kale and Quinoa Salad Recipe

I’ve mentioned in previous posts that I think kale and quinoa have a natural affinity for each other. The same can be said for avocado and pistachios. That’s why in this Gluten Free Kale and Quinoa Salad, I’ve combined both of these powerhouse duos into one amazingly healthy dish!

This salad is great served the day of and holds up well for a few days in the fridge. It starts out with Hodgson Mill tri-color quinoa to give it a nice range of colors and textures, then it gets mixed together with the dressing ingredients, finely chopped kale, and then last but certainly not least, the avocado and pistachios.

I love this salad for a simple, healthy, make-ahead dish and it also works very well with other additions that you may want to throw in. Have some bocconcini (small mozzarella cheese balls)? Throw those in. Want to add a little meat? Dice up some salami or bacon and add that. The possibilities are endless and so delicious!

Gluten Free Kale and Quinoa Salad Recipe

5 from 1 vote
Gluten Free Kale and Quinoa Salad Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Salad
Cuisine: American
Servings: 4 Servings
Calories: 561 kcal
Author: Carol Kicinski
Ingredients
  • 1 cup Hodgson Mill tri-color quinoa
  • 2 cups water
  • Kosher or fine sea salt
  • 6 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon gluten free whole-grain Dijon mustard
  • 1 tablespoon honey
  • Freshly ground black pepper
  • 4 cups very finely chopped kale
  • 1 avocado seeded, peeled, and diced
  • ½ cup roasted and salted pistachios chopped
Instructions
  1. Combine quinoa, water, and ½ teaspoon salt in a medium saucepan and bring to a boil. Reduce heat to low, cover the pan, and let simmer for 15 minutes or until the water has been absorbed. Remove from heat and let sit, covered, for 5 minutes. Remove lid from pan and fluff the quinoa with a fork. Let cool.
  2. In a large salad bowl, combine the olive oil, vinegar, mustard, and honey. Whisk well. Add ½ teaspoon salt and ½ teaspoon pepper. Add the kale and toss. Add quinoa. Taste and add more salt and pepper, if desired. Add the avocado and pistachios and toss gently.
Nutrition Facts
Gluten Free Kale and Quinoa Salad Recipe
Amount Per Serving
Calories 561 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 5g 25%
Sodium 81mg 3%
Potassium 969mg 28%
Total Carbohydrates 46g 15%
Dietary Fiber 8g 32%
Sugars 5g
Protein 13g 26%
Vitamin A 136.6%
Vitamin C 104.6%
Calcium 14.6%
Iron 22.1%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Avocado Dijon Mustard Easy Gluten-Free Gluten-Free Recipes Healthy Kale Make Ahead Pistachios Quinoa
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