Kale and Quinoa Power-Up Salad

Kale and Quinoa Power-Up Salad

with Red Onion Blossom and Toasted Almonds

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This superfood salad has all the elements of a delicious dinner: nutritious greens, high-protein quinoa and almonds, and the star of the show – a floral roasted onion! Have you seen a vegetable as beautiful as this before?

Allergens:Tree Nut/NoixMustard/MoutardeSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

170 g

White Quinoa

113 g

Black Kale, sliced

2 g

Red Onion

28 g

Dried Cranberries

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

3 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

6 tbsp

Red Wine Vinegar


1 tbsp


1 unit

Vegetable Broth Concentrate

½ cup

Feta Cheese, crumbled


Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2941 kJ
Calories703 kcal
Fat23 g
Saturated Fat6 g
Carbohydrate103 g
Sugar29 g
Dietary Fiber11 g
Protein23 g
Cholesterol23 mg
Sodium815 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to roast the onion). Start prepping when the oven comes up to temperature!


Prep and roast the onion: Wash and dry all produce. Peel the red onions. Cut a small piece off the bottom to make a flat edge. Laying the flat end on your cutting board, cut – NOT all the way through, leaving 1/2-inch intact at the bottom – the onion into 8 wedges. Place the onions on a lightly oiled baking sheet. Drizzle over 1 bottle vinegar and oil. Season with salt and pepper. Cover the onion with foil and bake in the centre of the oven, until the onion is tender and starts to open up, 25-28 min. (It won't open up completely until you take it out of the oven.)


Toast the almonds: Meanwhile, heat a medium pot over medium heat. Add the almonds to the dry pot. Cook, stirring often, until golden and toasted, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.


Cook the quinoa: In the same pot, bring 11/3 cup salted water and broth concentrate to a boil. Add the quinoa to the boiling water. Reduce the heat to medium-low. Cook, covered, until quinoa is tender and all the water has been absorbed, 12-15 min


Make the dressing: Meanwhile, in a medium bowl, whisk the mustard, honey, remaining vinegar and a drizzle of oil. Season with salt and pepper. Transfer 2 tbsp dressing in a small bowl.


Assemble the salad: Fluff the quinoa with a fork and add to the dressing in the medium bowl. Add the kale, cranberries, feta and almonds. Toss together. Season with salt and pepper.


Finish and serve: Divide the salad between plates and top with the onion blossom. Drizzle with the reserved dressing. Enjoy!