Kale and Quinoa Salad Recipe

Introduction

This Kale and Quinoa Salad is a vibrant, nutritious dish perfect for a light meal or a hearty side. Featuring tender marinated kale, fluffy quinoa, fresh herbs, and tangy lemon dressing, it offers a refreshing blend of textures and flavors.

Ingredients

• 8 cups (packed) kale leaves
• 1 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 cup quinoa (any colour)
• 2 cups water
• Zest of 1 large lemon
• 2 1/2 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard (or American mustard)
• 1 garlic clove, minced
• 1 tsp sugar (optional)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup dill leaves, roughly chopped
• 1/4 cup coriander/cilantro leaves, roughly chopped
• 1 red onion, quartered and finely sliced (optional)
• 1/3 to 1/2 cup chopped roasted almonds
• 100 g (3.5 oz) crumbled feta

Instructions

1. Step 1: Prepare the kale by scrunching up the leaves, then slice them to about 1 cm (2/5″) thickness. Transfer the sliced kale into a large bowl.
2. Step 2: Drizzle 1 tablespoon of extra virgin olive oil over the kale and sprinkle with 1/4 teaspoon each of salt and pepper. Use your hands to scrunch the kale for about 1 minute until it shrinks to half its size. Set aside for 30 minutes to soften.
3. Step 3: Rinse the quinoa in a fine mesh colander under running water for 30 seconds. Drain well.
4. Step 4: Place the rinsed quinoa and 2 cups of water in a saucepan. Cover with a lid and bring to a simmer over medium heat. Cook for 12 to 15 minutes until all the water is absorbed.
5. Step 5: Remove the saucepan from heat and keep the lid on. Let the quinoa rest for 5 to 10 minutes, then fluff with a fork and cool, spreading it on a tray if desired to speed up cooling.
6. Step 6: Prepare the dressing by combining lemon zest, lemon juice, 3 tablespoons extra virgin olive oil, Dijon mustard, minced garlic, sugar (if using), 1/2 teaspoon salt, and 1/2 teaspoon pepper in a jar. Screw the lid on and shake well. Set aside for 10 minutes.
7. Step 7: Add the cooled quinoa to the bowl with the marinated kale. Mix in all the dill and coriander/cilantro, half of the chopped roasted almonds, half the crumbled feta, and about two-thirds of the dressing.
8. Step 8: Toss everything well to combine, then transfer the salad to a serving platter or bowls.
9. Step 9: Drizzle the remaining dressing over the top and garnish with the remaining feta and nuts. Serve and enjoy.

Tips & Variations

• For a nut-free version, substitute roasted almonds with toasted pumpkin seeds or omit them altogether.
• Add avocado slices or cherry tomatoes for extra creaminess and color.
• If you prefer, swap feta for goat cheese or omit the cheese for a vegan salad.
• Using baby kale can reduce the marinating time needed.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain freshness. Reheat is not recommended as the salad is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of kale?

Yes, you can substitute kale with spinach, chard, or mixed salad greens, but keep in mind the texture and marinating time may differ.

Do I need to rinse quinoa before cooking?

Rinsing quinoa helps remove its natural bitter coating called saponin, so it’s recommended for the best taste.

Kale and Quinoa Salad Recipe

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4.5 from 66 reviews

A vibrant and nutritious kale and quinoa salad featuring tender marinated kale, fluffy quinoa, fresh herbs, crunchy roasted almonds, and tangy lemon dressing, perfect as a light meal or a hearty side dish.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Marinated Kale

• 8 cups (packed) kale leaves
• 1 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp pepper

Quinoa

• 1 cup quinoa, any colour
• 2 cups water

Dressing

• Zest of 1 large lemon
• 2 1/2 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard (or American mustard)
• 1 garlic clove, minced
• 1 tsp sugar (optional)
• 1/2 tsp salt
• 1/2 tsp pepper

Salad Assembly

• 1/4 cup dill leaves, roughly chopped
• 1/4 cup coriander/cilantro leaves, roughly chopped
• 1 red onion, quartered and finely sliced (optional)
• 1/3 to 1/2 cup chopped roasted almonds
• 100 g (3.5 oz) crumbled feta

Instructions

1. Marinate the Kale: Scrunch up the kale leaves then slice them into about 1 cm (2/5 inch) thick pieces. Transfer to a large bowl. Drizzle with 1 tbsp olive oil and scatter with 1/4 tsp salt and 1/4 tsp pepper. Use your hands to scrunch the kale leaves for one minute until they shrink to about half in size. Set aside for 30 minutes to soften, making the leaves more palatable when eaten raw.
2. Cook the Quinoa: Rinse 1 cup quinoa thoroughly under running water for about 30 seconds using a fine mesh colander, then drain well. Place rinsed quinoa and 2 cups water in a saucepan and cover with a lid. Bring to a simmer over medium heat, then cook for 12 to 15 minutes until all water is absorbed. Remove from heat, keep lid on, and let it rest for 5 to 10 minutes. Fluff with a fork and cool spread out on a tray or refrigerate to speed cooling.
3. Prepare the Dressing: Combine lemon zest, lemon juice, 3 tbsp extra virgin olive oil, 1 tsp Dijon mustard, minced garlic clove, optional 1 tsp sugar, 1/2 tsp salt, and 1/2 tsp pepper in a jar with a lid. Screw the lid on tightly and shake well. Allow the dressing to sit for 10 minutes to meld flavors.
4. Assemble the Salad: Add the cooled quinoa to the bowl containing the marinated kale. Add chopped dill leaves, chopped coriander/cilantro leaves, half the roasted almonds, crumbled feta, and two-thirds of the dressing. Toss everything thoroughly to combine.
5. Serve: Transfer the salad mixture into a serving platter or individual bowls. Drizzle with the remaining dressing and garnish with the remaining feta and chopped almonds. Optionally add sliced red onion for extra crunch and flavor. Serve immediately or chilled as a refreshing meal or side dish.

Notes

• Note 1: Using packed kale leaves means pressing down the kale leaves into the measuring cup to fit more in for better volume estimation.
• Kale softens significantly with marinating; scrunching breaks down the fibers making it more tender and easier to eat raw.
• This salad works great as a standalone meal or paired with grilled protein. It also makes excellent leftovers as the flavors intensify over time.
• Adjust the amount of roasted almonds and feta to your preference for texture and saltiness.

Keywords: kale salad, quinoa salad, healthy salad, vegetarian, Mediterranean salad, lemon dressing, roasted almonds, feta cheese