Crispy Sunchoke and Quinoa Salad
with Tuscan Kale and Mint
Crispy Sunchoke and Quinoa Salad
A bright, crunchy salad with nutty quinoa, tender Tuscan kale, and fresh mint, finished with crisp sunchokes for a satisfying mix of texture and flavor.
Ingredients
For 2 servings
- 1 ounce Dried Cranberries
- ¼ cup Feta Cheese
- ¼ ounce Mint
- ¾ cup Quinoa
- 2 unit Scallions
- 6 ounce Sunchokes
- 4 ounce Tuscan Kale
- 2 tablespoon White Wine Vinegar
Additional Ingredients
- 4 teaspoon Olive Oil
- unit Pepper
- unit Salt
Mediterranean
PDF
DifficultyEasy
Total Time30m
Calories515
Protein16g
Carbs83g
Fat15g
Tags:
VeggieGluten-freeCalorie SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, swap the feta for a plant-based feta or leave it out and add extra herbs for brightness. If you avoid quinoa, use another gluten-free grain like millet, and swap dried cranberries for raisins or chopped dried apricots if you prefer.
What to serve with it
Serve this salad with grilled chicken, salmon, or roasted tofu for a more filling meal, or add warm crusty bread if gluten is not a concern. A lemony soup or a simple tomato side also works well to round out the earthy, fresh flavors.
