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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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/kale-and-quinoa-salad-recipe/