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kale and quinoa salad feature

Kale and Quinoa Salad

If you are looking to update your lunches or add a sophisticated side to the menu. With beautiful crisp kale, hearty quinoa, dried cranberries, feta, tomatoes, red onion, olives, and a balsamic vinaigrette, this salad is a taste explosion.
Course Dinner, Side Dish
Cuisine American
Diet Gluten Free, Low Calorie, Vegetarian
Prep Time 20 minutes
Quinoa Preparation and Cooling 1 hour
Total Time 1 hour 20 minutes
Servings 4 People
Calories 259kcal
Author Diana Reis


  • 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


  • 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.


  • 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.


Calories: 259kcal | Carbohydrates: 20g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 933mg | Potassium: 251mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1613IU | Vitamin C: 20mg | Calcium: 134mg | Iron: 1mg