This gluten free quinoa salad contains an abundance of vitamins and minerals and packs a flavour punch! Great for entertaining and a winning dish for Christmas day. In my Christmas recipe e-book you’ll also find one of my favourite sides to share at Christmas for a Festive Quinoa Salad.

Nourish 101:

  • Kale is one of the most nutrient dense vegetables available. It is rich in vitamins A, C and K and is loaded with powerful antioxidants.
  • Quinoa is a high protein, gluten free seed that is rich in B-vitamins, iron, magnesium, potassium, calcium, vitamin E and a good dose of fatty acids.
  • Avocado is rich in vitamins C, K and E as well as a great source of fibre, folate, magnesium and potassium.
  • Walnuts are rich in vitamin E as well as magnesium, manganese and fibre and aid blood sugar control.
  • Together these ingredients provide a very satisfying meal that promotes healthy metabolism whilst providing your body with a great dose of vitamins, minerals and antioxidants.

Quinoa, Kale & Cherry Salad

This gluten free quinoa salad contains an abundance of vitamins and minerals and packs a flavour punch! Great for entertaining and a winning dish for Christmas day. In my Christmas recipe e-book you'll also find one of my favourite sides to share at Christmas for a Festive Quinoa Salad.
Keyword Corn Free, Dairy Free, Egg Free, FODMAP Friendly, Fructose Free, Gluten Free, Nut Free (option), Peanut Free, Preservative Free, Processed Sugar Free, Soy Free, Vegetarian, Yeast Free
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 4 (packed) cups kale, stalks removed & finely shredded
  • 3 cups cooked quinoa, chilled*
  • 3/4 cups fresh parsley, chopped
  • 4 tbsp fresh chives, chopped
  • 1 large avocado, diced
  • 2 tbsp extra virgin olive oil
  • Juice of 2 lemons
  • 1 cup fresh cherries, pitted and halved
  • 1/2 cup walnuts, chopped
  • Pink salt and pepper

Instructions

  • Blanch kale in boiling water for 30 seconds - 1 minute. Strain and allow to cool (can cool quickly in an ice bath). 
  • Meanwhile toast walnuts and set aside. 
  • In a large mixing bowl combine kale, quinoa, parsley, chives and avocado. 
  • Stir through olive oil and lemon juice to combine well. Season to taste. 
  • Stir through cherries. 
  • Stir through walnuts just before serving. 

Notes

Recipe Tips:
  • Make fluffy quinoa by following our recipe here.
  • You can also use defrosted cherries. Use absorbent kitchen towel to soak up excess liquid once defrosted.
  • You can also substitute walnuts for pistachios.
Sensitive to FODMAPs?
  • Stick to 1/4 avocado per serve.
Sensitive to Nuts?
  • Substitute walnuts for toasted pumpkin and sunflower seeds.
Download your free recipe book
Casey-Lee Lyons

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