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Kale and Quinoa Salad

Nikki, Chef in Training
  • minutes
  • Serves

INGREDIENTS

1/2 cup

Blueberries

4 cloves

Garlic

1/3

Grapes, red

2 1/2 cups

Kale

1/4 cup

Balsamic vinegar

1 tbsp

Dijon mustard

2 tbsp

Lemon juice

3 tbsp

Mayonnaise

1/4 cup

Quinoa, cooked

1 tsp

Morton's nature seasoning

1/4 tsp

Salt

2 tbsp

Sugar

3/4 cup

Olive oil, extra virgin

1/4 cup

Pistachios

¼ cup Crasions

garnish with fresh shaved parmesan