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

For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!  

Learn more about the Good Food Movement →

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

For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!  

Learn more about the Good Food Movement →

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.