Kale Quinoa Salad Recipe

Introduction

This Kale Quinoa Salad is a vibrant, nutrient-packed dish perfect for a light lunch or a hearty side. Fresh kale, fluffy quinoa, and a tangy homemade dressing come together to create a delicious and satisfying salad.

Ingredients

• ⅔ cup quinoa
• 1 ⅓ cups vegetable broth (or water)
• 3 cups chopped kale (lightly packed)
• 1 teaspoon olive oil
• ¼ teaspoon kosher salt
• ½ cup chopped pecans
• ½ cup shredded carrot (or cut into matchsticks)
• ½ cup crumbled feta cheese
• ¼ cup diced red onion
• ¼ cup dried cranberries
• ⅓ cup olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic (minced)
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

Instructions

1. Step 1: Rinse the quinoa in a fine mesh strainer and drain well.
2. Step 2: Place the quinoa in a medium saucepan with vegetable broth or water.
3. Step 3: Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes or until the liquid has been absorbed. Cover and let rest for 5 minutes. Cool completely.
4. Step 4: Once the quinoa has cooled completely, place it in a large bowl.
5. Step 5: In a jar, combine all dressing ingredients—olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper—and shake well.
6. Step 6: Place the kale in the bottom of a medium bowl. Add 1 teaspoon olive oil and ¼ teaspoon kosher salt to the kale. Massage the chopped kale with your hands until the leaves become tender and dark green.
7. Step 7: Add the cooled quinoa, chopped pecans, shredded carrot, crumbled feta cheese, diced red onion, and dried cranberries to the bowl with the kale.
8. Step 8: Pour the dressing over the ingredients and toss well to combine.
9. Step 9: Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.

Tips & Variations

• For added protein, toss in some cooked chickpeas or grilled chicken.
• Swap pecans with walnuts or almonds for a different nutty flavor.
• If you prefer a sweeter dressing, add a little more honey to taste.
• Use spinach or mixed greens instead of kale for a milder taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed cold or at room temperature. If it seems dry after storage, toss with a little extra olive oil or lemon juice before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of vegetable broth to cook quinoa?

Yes, water works perfectly fine to cook quinoa, though vegetable broth adds extra flavor.

How do I make the kale less bitter?

Massaging the kale with olive oil and salt softens the leaves and reduces bitterness, making it more tender and flavorful.

Kale Quinoa Salad Recipe

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★★★★★

4.7 from 148 reviews

A vibrant and nutritious Kale Quinoa Salad featuring tender massaged kale, fluffy quinoa, crunchy pecans, sweet dried cranberries, and tangy feta, all tossed in a zesty homemade lemon-Dijon dressing. Perfect as a wholesome lunch or a refreshing side dish.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Quinoa and Broth

• ⅔ cup quinoa
• 1 ⅓ cups vegetable broth (or water)

Salad

• 3 cups chopped kale (lightly packed)
• 1 teaspoon olive oil
• ¼ teaspoon kosher salt
• ½ cup chopped pecans
• ½ cup shredded carrot (or cut into matchsticks)
• ½ cup crumbled feta cheese
• ¼ cup diced red onion
• ¼ cup dried cranberries

Dressing

• ⅓ cup olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic (minced)
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

Instructions

1. Rinse Quinoa: Rinse the quinoa thoroughly in a fine mesh strainer and drain well to remove any bitterness.
2. Cook Quinoa: Place the rinsed quinoa in a medium saucepan with the vegetable broth or water. Bring it to a boil, then reduce heat to medium-low and simmer for 15 minutes or until the liquid is absorbed. Cover and let it rest for 5 minutes before allowing it to cool completely.
3. Prepare Dressing: In a jar, combine the olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Shake well until the dressing is well emulsified.
4. Massage Kale: Place the chopped kale in a medium bowl. Add 1 teaspoon olive oil and ¼ teaspoon kosher salt. Massage the kale with your hands until the leaves become tender and dark green, which should take a few minutes.
5. Combine Salad Ingredients: Add the cooled quinoa, chopped pecans, shredded carrot, crumbled feta cheese, diced red onion, and dried cranberries to the kale in the bowl.
6. Dress and Toss: Pour the prepared dressing over the salad ingredients. Toss everything well to ensure even coating.
7. Chill and Serve: Refrigerate the salad for at least 1 hour to allow flavors to meld before serving.

Notes

• Massaging the kale is essential to soften its texture and make it more palatable.
• You can substitute pecans with walnuts or almonds for a different crunch.
• For a vegan version, omit the feta or substitute it with a vegan cheese alternative.
• Make sure quinoa is fully cooled before combining with kale to prevent wilting.
• Salad can be stored in the refrigerator for up to 2 days for best freshness.

Keywords: Kale salad, quinoa salad, healthy salad, vegetarian, gluten free salad, easy lunch, massaged kale, feta cheese salad