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

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(2 votes, average: 4.50 out of 5)

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



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



  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.


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.


  • 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