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Baby Kale Breakfast Salad with Quinoa & Strawberries

Baby kale leaves glisten under a bright garlic vinaigrette that balances tangy vinegar with mellow olive oil. Tender quinoa mingles with juicy strawberries while crunchy pepitas add a satisfying salty snap in every bite.

Recipe and photo by EatingWell, shared here with credit. View the Original

Baby Kale Breakfast Salad with Quinoa & Strawberries
Total
14 min
Prep
14 min
Serves
1

Nutrition per Serving

Calories
330
Protein
9g
Carbs
31g
Fat
20g
Fiber
6g
Sugar
7g
Sodium
186mg

Ingredients

  • 1 teaspoon minced garlic
  • pinch salt
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons red-wine vinegar
  • pinch ground pepper
  • 3 cups lightly packed baby kale
  • 1/2 cup cooked quinoa
  • 1/2 cup sliced strawberries
  • 1 tablespoon salted pepitas

Instructions

  1. Mash garlic and salt together with the side of a chef's knife or a fork to form a paste. Whisk the garlic paste, oil, vinegar and pepper together in a medium bowl. Add kale; toss to coat. Serve topped with quinoa, strawberries and pepitas.