Get Sharon’s FREE Eco-Friendly Kitchen Gear Shopping Guide for the Holidays!

Mandarin, Quinoa, and Kale Bowl (Vegan, Gluten-Free)

Sharon Palmer

The sweet, colorful mandarins sparkle against a canopy of deep green kale foliage in this Mandarin, Quinoa, and Kale Bowl. This recipe is versatile enough to serve as a salad, one-dish meal, or side-dish. Plus it is a 100% plant-based (vegan), gluten-free salad bowl, making it ideal for all diets. I love this recipe, because it is the perfect way to celebrate winter’s finest produce, including kale and mandarins. Tossed with quinoa and an orange cumin vinaigrette, it’s a filling, wholesome dish that’s really delicious, too. Plus, this easy 10-minute bowl boasts start nutrition power. It’s rich in plant proteins, gut-healthy fiber, healthy fats, vitamins, minerals, and phytochemicals with antioxidant and anti-inflammatory properties. 

You can enjoy a larger portion to create a nutritionally balanced, satisfying salad bowl made in heaven, which will take you all the way to dinner and back. You can serve it warm or chilled, depending on your preference. Try packing up this bowl for lunch at work, or meal prepping it for a few meals during the week. One of my favorite ways to enjoy this recipe is as the highlight of a simple, rustic dinner. Just pair it with a warm, satisfying soup, such as this Classic Tomato Soup, and a slice of crusty whole grain bread, and you’ll find yourself well-nourished.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Mandarin, Quinoa and Kale Bowl (Vegan, Gluten-Free)


1 Star2 Stars3 Stars4 Stars5 Stars
(1 votes, average: 4.00 out of 5)
Loading...

  • Author: The Plant-Powered Dietitian
  • Yield: 6 small servings or 3 large servings 1x
Scale

Ingredients

Salad:

  • 1 bunch kale, washed, dried, and chopped
  • 1 cup cooked quinoa
  • 3 mandarins, peeled, segmented
  • 3 tablespoons sunflower seeds

Vinaigrette:


Instructions

  1. Place kale in a large mixing bowl.
  2. Make vinaigrette by whisking together orange juice, olive oil, cumin, turmeric, red chili flakes, and cilantro together in a small dish.
  3. Toss dressing into kale with tongs, carefully distributing and coating leaves.
  4. Mix in cooked quinoa, mandarins, and sunflower seeds.
  5. Divide into 3 large entree-sized salad bowls, or serve as a side-dish to yield 6 small servings.

Notes

For a side-dish, mix in warm quinoa and serve immediately. For a cold salad, toss together cooled quinoa and chill until serving time.

May substitute canned, drained mandarin oranges for fresh.

Nutrition

  • Serving Size: 1 small serving
  • Calories: 119
  • Sugar: 3 g
  • Sodium: 29 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Protein: 4 g

Keywords: kale, mandarin, bowl, salad bowl, fruit salad

For other plant-based salads, check out some of my favorites:

Cool Mint Cauliflower Salad
Snow Pea Carrot Salad with Mint Green Tea Vinaigrette
Pomegranate Avocado Quinoa Salad

This post may contain affiliate links. For more information, click here.

Leave a Reply

Your email address will not be published. Required fields are marked *