Print

Kale Quinoa Salad: The Ultimate Healthy Recipe

Print Recipe

A vibrant and healthy quinoa salad with massaged kale, cranberries, walnuts, and a tangy lemon-maple dressing. Perfect for a light lunch or side dish!

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 bunch kale, stems removed and chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts or pecans
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Rinse the quinoa thoroughly in a fine-mesh sieve under cold running water for about a minute, until the water runs clear.
  2. Combine the rinsed quinoa and 2 cups of water in a medium-sized saucepan.
  3. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is cooked through.
  4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and let cool completely.
  5. Wash and dry the kale leaves thoroughly.
  6. Remove the stems from the kale leaves.
  7. Chop the kale leaves into bite-sized pieces.
  8. Place the chopped kale in a large bowl. Drizzle with about 1 tablespoon of olive oil (from the dressing ingredients) and massage the kale with your hands for 2-3 minutes, until it softens and darkens in color.
  9. In a small jar with a lid or in a small bowl, combine the olive oil, lemon juice, maple syrup (or honey), Dijon mustard, and minced garlic.
  10. If using a jar, seal the lid tightly and shake vigorously until the dressing is well combined and emulsified. If using a bowl, whisk the ingredients together until emulsified.
  11. Taste the dressing and season with salt and pepper to your liking.
  12. In the bowl with the massaged kale, add the cooked and cooled quinoa, dried cranberries, chopped walnuts or pecans, crumbled feta cheese (if using), and thinly sliced red onion.
  13. Pour the prepared dressing over the salad ingredients.
  14. Gently toss all the ingredients together until everything is evenly coated with the dressing.
  15. Taste the salad and adjust the seasonings as needed.
  16. Serve immediately or chill in the refrigerator.

Notes

  • Add protein: For a more substantial salad, add grilled chicken, chickpeas, or tofu.
  • Substitute greens: If you’re not a fan of kale, you can substitute other greens like spinach, arugula, or Swiss chard. Just be aware that these greens don’t need to be massaged as much as kale.
  • Add vegetables: Feel free to add other vegetables to the salad, such as roasted sweet potatoes, bell peppers, cucumbers, or avocado.
  • Use different nuts or seeds: Instead of walnuts or pecans, you can use almonds, pumpkin seeds, or sunflower seeds.
  • Change the cheese: If you don’t like feta cheese, you can use goat cheese, Parmesan cheese, or even a vegan cheese alternative.
  • Make it vegan: Omit the feta cheese and use maple syrup instead of honey in the dressing to make this salad vegan.
  • Meal Prep Friendly: This salad is perfect for meal prepping! It holds up well in the refrigerator for several days. The kale actually gets softer and more flavorful as it sits in the dressing.
  • Make it ahead: You can prepare the quinoa, kale, and dressing ahead of time and store them separately in the refrigerator. Then, when you’re ready to serve, simply combine all the ingredients in a bowl and toss.
  • Lemon Zest: Add a teaspoon of lemon zest to the dressing for an extra burst of citrus flavor.
  • Spice it up: Add a pinch of red pepper flakes to the dressing for a little heat.

Find it online: https://anasrecipes.com/kale-quinoa-salad/