HomeRecipesKale Quinoa salad with Mango Curry Vinaigrette
Kale Quinoa salad with Mango Curry Vinaigrette
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Ingredients
1 cup
quinoa
1 bunch
kale, washed and de-stemmed
1
avocado, diced
2 tbsp
Mango Curry Dip Mix
2 tbsp
olive oil
juice of 1 lemon
Sea Salt, to taste
Black Pepper, to taste

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Cook quinoa according to instructions, and let cool.
  2. Cut the kale by stacking the leaves, rolling them up tightly, and then slicing them width-wise to the roll to create long, thin strips.
  3. Toss everything together, then season to taste, and serve.
Nutritional Information

Per serving: Calories 360, Fat 18 g (Saturated 2.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 46 g (Fibre 9 g, Sugars 3 g), Protein 9 g.

Kale Quinoa salad with Mango Curry Vinaigrette
25 - 30 min
4 servings
$1.83/serving
HomeRecipesKale Quinoa salad with Mango Curry Vinaigrette
Kale Quinoa salad with Mango Curry Vinaigrette
Kale Quinoa salad with Mango Curry Vinaigrette
Share it!

Ingredients
1 cup
quinoa
1 bunch
kale, washed and de-stemmed
1
avocado, diced
2 tbsp
Mango Curry Dip Mix
2 tbsp
olive oil
juice of 1 lemon
Sea Salt, to taste
Black Pepper, to taste
25 - 30 min
4 servings
$1.83/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Cook quinoa according to instructions, and let cool.
  2. Cut the kale by stacking the leaves, rolling them up tightly, and then slicing them width-wise to the roll to create long, thin strips.
  3. Toss everything together, then season to taste, and serve.
Nutritional Information

Per serving: Calories 360, Fat 18 g (Saturated 2.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 46 g (Fibre 9 g, Sugars 3 g), Protein 9 g.

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