If you are looking to update your lunches or add a sophisticated side to the menu, this Kale and Quinoa Salad is just the ticket. With beautiful crisp kale, hearty quinoa, dried cranberries, feta, tomatoes, red onion, olives, and a garlic balsamic vinaigrette, this salad is a taste explosion.
I love to eat salad, but I have a major pet peeve when it comes to the stuff from the bag. There are never enough toppings. You won’t have that problem with this superfood salad. Kale is the perfect vehicle for super hearty, healthy toppings. You get sweet and tangy along with earthy and zesty.
Make this recipe!
Kale and Quinoa are healthy, delicious and filling. This recipe is a filling lunch and perfect side dish.
Kale holds up perfectly to dressing and hearty toppings. You get all of the flavor and no sad wilted lettuce.
You can make this ahead of time, dress this salad in the morning, and it will still be delicious when you eat it at lunch time.
The garlic balsamic vinaigrette is simple to make and adds just the right amount of sweetness and tang.
You can definitely use leftover quinoa. This is great for time saving and for managing food waste in your home.
This Kale and Quinoa Salad is a great addition to the Holiday table. If you are asked to bring the salad to Thanksgiving; you will be sure to impress with these unexpected flavors.
Ingredients
Did you know that Quinoa is actually a seed?
Although it is a seed, you will find quinoa nestled amongst the grains in a traditional grocery store in the U.S. We cook and eat this superfood like a traditional grain. It is a great source of fiber and protein. Find out more at The Nutrition Source.
Instructions
Step 1
- Prepare quinoa according to package instructions.
- Transfer to a bowl, cover, and place in the refrigerator to cool.
Step 2
- Take your bundle of kale and place in a bowl of ice water for about three minutes.
Step 3
- Then remove the stems from each leaf. Tear or chop the kale leaves into bite sized pieces.
Step 4
- Then, put the chopped kale into a large mixing bowl.
- Next, add chilled quinoa to the bowl.
Step 5
- Add chopped Kalamata olives, halved tomatoes, dried cranberries, crumbled feta, and thinly sliced onions.
Slice the red onion very thin. The thin pieces soak up the dressing and add amazing flavor.
Step 6
- Mix the balsamic vinegar, extra virgin olive oil, garlic, and spices together in a small bowl or mason jar.
- Finally, add the simple garlic balsamic vinaigrette to the kale and quinoa salad and toss.
Grate or press the garlic cloves so that the pieces of garlic are really small. This way the bits can integrate really well into the vinaigrette and you won’t get any overly spicy bites.
- Let the salad sit for 5 minutes before serving. The acid in the vinaigrette will tenderize the kale leaves just a bit.
- Serve this salad as a delicious meal or side dish.
The standard cooking method for quinoa, is to add one part quinoa to two parts liquid and bring to a low simmer with the lid off for approximately 20 minutes.
You can use broth or water as your cooking liquids. Adding additional spices and herbs will add flavor to the cooked quinoa as well.
This tip has made its way across the internet, but I assure you, it is completely unnecessary. The process of cleaning large leaves with an ice bath and cleaning away stems will leave the kale sufficiently handled.
An acidic dressing will also tenderize the leaves. If you like your salad with less bite, simply dress the salad and let it sit for five to ten minutes before eating.
The baby kale you find in the prewashed tubs at the store is also very tender and requires no extra treatment.
Expert Tips
Buying prewashed, chopped kale is a great way to save time. Sometimes the bagged pieces have a bit more stem than I like. To make sure your salad tastes the best, pick out the pieces with really thick stems and use the massage method for tenderness.
You need to think ahead a bit to make sure you have time to cook and cool the quinoa. I often use leftovers for this salad.
Make the best of your leftover ingredients. You won’t use a whole container of grape tomatoes, a whole red onion, jar of olives, and container of feta. Put these leftover ingredients to good use. Make extra quinoa and make this kale salad at the beginning and end of the week.
You can also use up the excess by making this Traditional Greek Salad. Having a plan for excess ingredients is a great way to manage your budget and eliminate food waste.
Serve this delicious salad alongside a Simple Whole Roasted Chicken or Balsamic Glazed Pork Chops.
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Kale and Quinoa Salad
Ingredients
- 1 Bundle Kale Leaves Cleaned and Chopped
- ½ Cup Quinoa Cooked and cooled
- ½ Cup Feta Crumbled
- ¼ Cup Kalamata Olives Chopped
- ¼ Cup Grape Tomatoes Halved
- ¼ Dried Cranberries
- ¼ Cup Red Onion Thinly sliced
Simple Garlic Balsamic Vinaigrette
- 2 cloves Garlic
- 3 Tablespoons Balsamic Vinegar
- 3 Tablespoons Olive Oil
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
Instructions
- Prepare quinoa according to package instructions.
- Transfer to a bowl, cover, and place in the refrigerator to cool.
- Take your bundle of kale and place in a bowl of ice water for about three minutes.
- Then remove the stems from each leaf. Tear or chop the kale leaves into bite sized pieces.
- Then, put the chopped kale into a large mixing bowl.
- Next, add chilled quinoa to the bowl.
- Add chopped Kalamata olives, halved tomatoes, dried cranberries, crumbled feta, and thinly sliced onions.
- Mix the balsamic vinegar, extra virgin olive oil, garlic, and spices together in a small bowl or mason jar.
- Finally, add the balsamic vinaigrette to the kale and quinoa salad and toss.
- Let the salad sit for 5 minutes before serving. The acid in the vinaigrette will tenderize the kale leaves just a bit.
- Serve this salad as a delicious meal or side dish.
Notes
- Buying prewashed, chopped kale is a great way to save time. Sometimes the bagged pieces have a bit more stem than I like. To make sure your salad tastes the best, pick out the pieces with really thick stems and use the massage method for tenderness.
- You need to think ahead a bit to make sure you have time to cook and cool the quinoa. I often use leftovers for this salad.
- Make the best of your leftover ingredients. You won’t use a whole container of grape tomatoes, a whole red onion, jar of olives, and container of feta.
- Put these leftover ingredients to good use. Make extra quinoa and make this kale salad at the beginning and end of the week. You can also use up the excess by making this Traditional Greek Salad. Having a plan for excess ingredients is a great way to manage your budget and eliminate food waste.
Nutrition
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