Quinoa & Kale Mason Jar Salad

Quinoa & Kale Mason Jar Salad (Vegan Recipe Analysis)

This quinoa and kale mason jar salad takes about 20 minutes start to finish and is perfect for portable lunches and dinners. It's high in plant-based protein and healthy fats, and an easy way to get in lots of good-for-you greens!

Full recipe at www.picklesnhoney.com

Serving

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Compliance

Based on the Vegan way of eating preset. View more Vegan recipes.

1107g

Ingredients

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4 tablespoons extra virgin olive oil

4 tbsp (54g) Oil, Olive, Salad Or Cooking

54g
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1 clove garlic, minced

1 clove (3g) Garlic, Raw

3g
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1/4 tsp sea salt

0.25 tsp (1.5g) Salt, Table

1.5g
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1/4 tsp pepper to taste

0.25 tsp (0.57g) Spices, Pepper, Black

0.57g
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2 teaspoons pure maple syrup

2 tsp (13g) Syrups, Maple

13g
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8 cups baby kale

8 cup (168g) Kale, Raw

168g
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juice from 1 medium lemon

1 lemon yields (48g) Lemon Juice, Raw

48g
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½ cup dried cranberries

0.5 cup (80g) Dried Cranberries

80g

Ingredients

CRANBERRIES, SUGAR, CHERRY JUICE CONCENTRATE, CITRIC ACID, NATURAL FLAVOR, ELDERBERRY JUICE CONCENTRATE (FOR COLOR).

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½ cup toasted almonds, chopped

0.5 cup (72g) Nuts, Almonds

72g
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½ cup chopped parsley

0.5 cup (30g) Parsley, Fresh

30g
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1 can (15 ounces) chickpeas, drained and rinsed

15 ounces (425g) Chickpeas (garbanzo Beans, Bengal Gram), Mature Seeds, Raw

425g
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1 cup Bob's Red Mill Organic Tricolor Quinoa, cooked according to package instructions

1 cup (188g) Bob's Red Mill, Organic Red Quinoa

188g

Ingredients

ORGANIC WHOLE GRAIN QUINOA

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½ cup chopped chives

0.5 cup (24g) Chives, Raw

24g