High Protein Spinach and Kale Salad
Elevate your salad game with this High Protein Spinach and Kale Salad, a nutrient-packed dish that's as delicious as it is wholesome! Featuring a vibrant blend of fresh spinach and kale, protein-rich quinoa, chickpeas, and edamame, this salad delivers a satisfying crunch with sunflower seeds and bursts of sweetness from juicy cherry tomatoes. Tossed in a zesty homemade dressing made with olive oil, lemon juice, and a touch of maple syrup, this salad is perfect for meal prep, healthy lunches, or a refreshing dinner side. Ready in just 30 minutes, it's the ultimate power-packed salad that's gluten-free, vegan-friendly, and bursting with superfoods for a balanced, energizing meal.
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Recipe Information
Ingredients
- 2 cups Fresh spinach
- 2 cups Fresh kale
- 0.5 cup Quinoa
- 1 cup Water
- 1 cup Canned chickpeas (drained and rinsed)
- 0.5 cup Edamame (shelled, cooked)
- 1 cup Cherry tomatoes (halved)
- 0.5 cup Cucumber (diced)
- 2 tablespoons Roasted sunflower seeds
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon Maple syrup
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the quinoa thoroughly under cold water and combine it with 1 cup of water in a small pot.
Bring the quinoa to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Once cooked, fluff with a fork and allow it to cool.
While the quinoa is cooking, prepare the vegetables. Wash and dry the spinach and kale, then chop the kale into bite-sized pieces. Halve the cherry tomatoes and dice the cucumber.
In a large salad bowl, combine the spinach, chopped kale, cherry tomatoes, and diced cucumber.
Add the cooked and cooled quinoa, chickpeas, and edamame to the salad bowl. Mix well to distribute the ingredients evenly.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt, and black pepper to make the dressing.
Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
Sprinkle the roasted sunflower seeds on top for added crunch.
Serve immediately or store in the refrigerator for up to 24 hours for a chilled salad.
Nutrition Facts
Calories |
1175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2459 mg | 107% | |
| Total Carbohydrate | 133.8 g | 49% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 23.0 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 639 mg | 49% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2257 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
