Kale Salad with Red Quinoa, Fennel, and Carrots Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Stephanie Spencer
This fresh, satisfying salad makes a welcome break from rich holiday foods.
Ingredients
- 2/3 cup red quinoa, rinsed
- 2 small carrots (preferably mixed colors)
- 1/2 fennel bulb
- 1/3 cup extra-virgin olive oil
- 3 tablespoons sherry vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 8 cups baby kale or mixed greens, larger pieces roughly torn
- 1/3 cup crumbled fresh goat cheese
- 1/4 cup toasted sliced almonds
- Pomegranate molasses* or balsamic vinegar, for drizzling
- Flake salt, for finishing
Instructions
- Cook quinoa according to package instructions, about 20 minutes. Meanwhile, very thinly slice carrots on the diagonal and very thinly slice fennel.
- Whisk together oil, sherry vinegar, kosher salt, and pepper in a small bowl. Toss kale, carrots, and fennel with two-thirds of dressing in a large bowl.
- Transfer cooked drained quinoa to a bowl, stir in remaining dressing, and add to kale mixture.
- Divide salad among 4 dinner plates. Scatter cheese and nuts over salads and drizzle with pomegranate molasses. Sprinkle with flake salt.
- *Find pomegranate molasses at well-stocked grocery stores and at Middle Eastern markets.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Kale.
Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.
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