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
Compliance
Based on the Vegan way of eating preset. View more Vegan recipes.
Ingredients
4 tablespoons extra virgin olive oil
4 tbsp (54g) Oil, Olive, Salad Or Cooking
1 clove garlic, minced
1 clove (3g) Garlic, Raw
1/4 tsp sea salt
0.25 tsp (1.5g) Salt, Table
1/4 tsp pepper to taste
0.25 tsp (0.57g) Spices, Pepper, Black
2 teaspoons pure maple syrup
2 tsp (13g) Syrups, Maple
8 cups baby kale
8 cup (168g) Kale, Raw
juice from 1 medium lemon
1 lemon yields (48g) Lemon Juice, Raw
½ cup dried cranberries
0.5 cup (80g) Dried Cranberries
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
½ cup chopped parsley
0.5 cup (30g) Parsley, Fresh
1 can (15 ounces) chickpeas, drained and rinsed
15 ounces (425g) Chickpeas (garbanzo Beans, Bengal Gram), Mature Seeds, Raw
1 cup Bob's Red Mill Organic Tricolor Quinoa, cooked according to package instructions
1 cup (188g) Bob's Red Mill, Organic Red Quinoa
Ingredients
ORGANIC WHOLE GRAIN QUINOA
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½ cup chopped chives
0.5 cup (24g) Chives, Raw