Name: Kale Quinoa Salad
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 cup dry quinoa; 2 cups water; pinch salt; 6 cups kale (destem, and shred, then measure); 1 red bell pepper (diced); ½ red onion (diced); 1 cucumber (diced (about ¾ cup)); ½ cup feta cheese; ⅓ cup chopped almonds; ¼ cup fresh dill weed (if using dried dill weed, use about 2 teaspoons, start with a small amount and add more to taste); Optional ingredients: ½ teaspoon of red pepper flakes for those who like heat.; 2 Tablespoons lemon juice; 1 1/2 Tablespoons olive oil; 1/2 clove garlic (minced); pinch salt; pinch pepper

Wholesome and vibrant, Kale Quinoa Salad is a delicious celebration of fresh, nutrient-packed ingredients

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A bowl of quinoa salad on a white table.

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Kale Quinoa Salad is undoubtedly a top contender for healthy and delicious recipes that are perfect for picnics or potlucks. Fresh kale, nutt whole grains, and a plethora of tasty additions make this salad an absolute smash hit with everyone!

Let’s dive into the wonders of this powerhouse salad, explore the best way to prepare kale and clean quinoa, and share some useful tips to ensure your salad turns out as a flavorful sensation.

You’ll love this salad

This kale quinoa salad recipe combines the earthy flavors of kale with the nuttiness of quinoa and a burst of freshness from diced red bell peppers, red onions, and cucumbers. Adding feta cheese, chopped almonds, and fresh dill weed adds layers of texture and taste that are nothing short of delightful.

Two bowls of kale salad on a white plate.

And if you need one more reason to like this salad: Unlike mayo-based salads that can turn soggy and heavy under the sun, this kale and quinoa salad remains fresh and vibrant, making it an ideal side dish for outdoor gatherings.

Four bowls of kale salad on a white plate.

Whether planning a picnic, potluck, or just a healthy lunch, this salad has covered you with its perfect balance of flavors and textures. So, grab your ingredients, follow the recipe card at the bottom of the post, and enjoy this nutrient-packed, plant-based protein-filled salad. Your taste buds and your body will thank you for it!

Ingredients for kale salad on a white background.

What you need to make Kale Quinoa Salad

You don’t need a lot to make this tasty nutritious salad!

fresh lemon juice
olive oil
minced garlic
salt
pepper
quinoa
kale, curly, red Russian, Tuscan or dinosaur kale-use any kale!
bell pepper
red onion
cucumber
feta cheese
chopped almonds
dill weed
Optional ingredients: ½ teaspoon of red pepper flakes for those who like heat
mixing bowl and serving bowl
small bowl
cutting board
saucepan

Three bowls of couscous salad with lemon slices.

All about the kale

Kale, a leafy green vegetable, is a superstar in the world of nutrition. It comes in various varieties, including curly kale, dinosaur kale (also known as lacinato kale), and Tuscan kale. Each type offers a slightly different texture and flavor, but all are packed with vitamins and minerals, making them an excellent choice for a healthy salad. And all of them or any of them will work in this salad!

Three bowls of quinoa salad on a white plate.

Preparing Kale for this salad

To prepare kale for your salad, start by destemming the leaves. The stems can be tough and fibrous, so removing them is essential for a tender and enjoyable eating experience. After destemming, shred or chop the kale into bite-sized pieces.

Massaging kale might sound unusual, but it’s crucial to making a raw kale salad palatable. Kale leaves can be tough and bitter, but massaging them with oil, lemon juice, and a pinch of salt helps break down the fibers and soften the leaves.

Here’s how to massage kale:

Place the shredded kale in a large bowl.
Drizzle about the dressing over the kale.
Roll up your sleeves and use your hands to massage the dressing into the kale. Gently squeeze and knead the leaves for a few minutes until they become tender and vibrant.

Massaging improves the texture of the kale and infuses it with the flavors of the dressing, creating a harmonious blend of tastes in every bite. This technique is the secret to making raw kale salads delicious and enjoyable.

Three bowls of couscous salad on a white plate.

What is quinoa, how to use it, and how do you SAY IT?

First up, Quinoa is pronounced: KEEN-wa. Not qwin-noa. Just an FYI for you!

Quinoa is a whole grain known for its exceptional nutritional profile. It’s a complete protein containing all nine essential amino acids, making it an excellent choice for plant-based protein. However, proper cleaning and cooking are essential to appreciate its benefits fully.

Begin by rinsing the quinoa under cold water. Quinoa has a natural saponin coating, which can impart a bitter taste. Rinsing removes this bitterness and ensures the grains cook up light and fluffy. Use a fine-mesh strainer and rub the quinoa gently while rinsing for a thorough cleanse.

Cook the quinoa in a saucepan. Combine one cup of quinoa with two cups of water. Add a pinch of salt and bring the mixture to a boil over medium heat. Once boiling, reduce the heat to medium-low, cover, and let it simmer for about 15-20 minutes, or until the quinoa is tender and the water is absorbed. Fluff it with a fork and let it cool before adding it to your salad.

Two bowls of quinoa salad with lemons and dill.

Want to change up this Kale salad?

Try adding various tasty additions to this salad. Slice up cherry tomatoes or the grape varieties and toss them in with the quinoa. Add olives for added flavor and interest. Kalamata olives are a tasty addition, but black or green olives work too. You can swap out the almonds for toasted sunflower seeds, toasted walnuts, pumpkin seeds or even pine nuts. And goat cheese works in place of feta cheese.

Got leftovers?

Store leftovers in an airtight container in the fridge. The salad will stay fresh in the fridge for up to three days.