Kale Quinoa Salad

A bowl of quinoa salad on a white table.

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5 from 45 votes

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

Prep Time10

Cook Time20

cooling time30

Course: Salad Recipes

Cuisine: American

Servings: Servings

Calories: 191kcal

Author: Laura

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.

Dressing:

2 Tablespoons lemon juice
1 1/2 Tablespoons olive oil
1/2 clove garlic minced
pinch salt
pinch pepper

Instructions

clean the quinoa by washing it well under running and rinse it off in a strainer
put the quinoa in a saucepan cover it with 2 cups of water, and a pinch of salt, stir to combine
bring it to a boil, them simmer it for 20 minutes until the water is absorbed and fluffy
cool completely before using in the salad
Combine dressing ingredients and whisk well
Place kale in a large bowl, and drizzle with the dressing
Using your hands to massage the dressing into the kale, this softens the kale so don't be afriad to really get in there
Add cooked, cooled quinoa, and remaining salad ingredients
Toss together and serve
if not serving immediately cover and store in the fridge

Notes

Notes: The key to making raw kale edible is massaging the oil, lemon, and salt into it, so don’t be afraid to really get into it, crush and tenderize the kale.

On the almonds, I used roasted, salted. You can use unsalted, or raw almonds if you prefer, but I like the slightly salty crunch.

Nutrition