Mandarin quinoa and kale bowl

Indulge in the perfect blend of zesty mandarin, nutritious quinoa, and leafy kale in a delectable bowl bursting with flavor and vibrant colors.

Ingredients:

• 1 cup quinoa
• 5 cups kale
• 1/2 cup dried cranberries
• 1 cup mandarin orange segments from a 430g can
• 1/4 cup toasted sliced almonds
• 1/2 cup feta cheese, crumbled
• zest of one orange
• 2 large cloves garlic, minced
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon salt
• 1 1/2 teaspoons teaspoons dijon mustard
• 1 1/2 teaspoons whole grain mustard
• 2 tablespoons orange juice (from the zested orange)
• 2 tablespoons rice wine vinegar
• 4 tablespoons olive oil

Instructions:

1. Cook the quinoa according to the instructions on the packaging. Once the quinoa has soaked up the water, mix in the dried cranberries and take it off the heat. Cover it and let it sit for 10 minutes. Uncover and let it cool to room temperature.
2. While waiting, wash and dry the kale. I utilized a salad spinner. Discard the tough stems and gently massage the kale with your hands to soften it a bit. Gather the kale into a compact ball using one hand and thinly slice it with a sharp knife. Set it aside.
3. Empty the can of mandarin oranges and dry them off. Set them aside.
4. In a small bowl, mix together the orange zest, minced garlic, pepper, salt, Dijon mustard, whole grain mustard, orange juice, vinegar, and olive oil. Whisk until the ingredients are well combined.
5. In a large bowl, mix the cooled quinoa and cranberries, prepared kale, and mandarin oranges. Drizzle a few tablespoons of the vinaigrette over the salad, ensuring everything is coated but not drowning in dressing (you may have some vinaigrette left over, which can be used for other dishes or stored for later use).
6. Gently combine the salad with crumbled feta cheese and sliced almonds. Serve the salad.

Summary:

• Calories: 1981 kcal
• Fat: 102 g
• Protein: 50 g
• Carbs: 235 g
• Potassium: 2365 mg
• Magnesium: 528 mg