Kale and Quinoa Salad Recipe

Introduction

This kale and quinoa salad is a vibrant, nutritious dish that’s both satisfying and refreshing. Packed with fresh herbs, crunchy almonds, and tangy feta, it makes a perfect light meal or side dish. The marinated kale softens the leaves, making them tender and flavorful.

Ingredients

• 8 cups (packed) kale leaves
• 1 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 cup quinoa (any color)
• 2 cups water
• Zest of 1 large lemon
• 2 1/2 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard (or American)
• 1 garlic clove, minced
• 1 tsp sugar (optional)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup dill leaves, roughly chopped
• 1/4 cup coriander/cilantro leaves, roughly chopped
• 1 red onion, quartered and finely sliced (optional)
• 1/3 – 1/2 cup chopped roasted almonds
• 100 g / 3.5 oz crumbled feta

Instructions

1. Step 1: Prepare the kale by scrunching the leaves and slicing them into about 1 cm (2/5 inch) thick strips. Place the kale in a large bowl.
2. Step 2: Drizzle 1 tablespoon of extra virgin olive oil over the kale, then scatter with 1/4 teaspoon salt and 1/4 teaspoon pepper. Use your hands to scrunch the kale for 1 minute, which helps shrink and soften the leaves. Set aside for 30 minutes to marinate.
3. Step 3: Rinse the quinoa under running water using a fine mesh colander for about 30 seconds. Drain well.
4. Step 4: Combine the rinsed quinoa and 2 cups water in a saucepan. Cover with a lid and bring to a simmer over medium heat. Cook for 12 to 15 minutes until all the water is absorbed.
5. Step 5: Remove the saucepan from heat and keep it covered for 5 to 10 minutes. Fluff the quinoa with a fork and cool before using. Spreading it on a tray and refrigerating can speed up cooling.
6. Step 6: Make the dressing by placing lemon zest, lemon juice, 3 tablespoons extra virgin olive oil, Dijon mustard, minced garlic, sugar (if using), salt, and pepper into a jar. Screw the lid on tightly and shake well. Let it sit for 10 minutes.
7. Step 7: In the bowl with the marinated kale, add the cooled quinoa, chopped dill, chopped coriander/cilantro, half of the roasted almonds, crumbled feta, and two-thirds of the dressing.
8. Step 8: Toss everything together gently to combine thoroughly.
9. Step 9: Transfer the salad to a serving platter or individual bowls. Drizzle with the remaining dressing and garnish with the remaining feta and almonds.

Tips & Variations

• For extra crunch, toast the almonds lightly before adding to the salad.
• If you prefer, swap out the coriander for fresh parsley or mint to change the herb flavor.
• The optional red onion adds a nice sharpness, but you can omit it if you prefer a milder taste.
• If you’re short on time, use pre-cooked quinoa to speed up preparation.
• Add avocado slices for creaminess and extra nutrition.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Add the nuts and feta just before serving to keep them crunchy and fresh. If the salad seems dry after storage, toss with a little extra olive oil or dressing. Serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of quinoa for this salad?

Yes, you can use white, red, or black quinoa depending on your preference. The cooking time may vary slightly but generally stays the same.

How can I make this salad vegan?

Simply omit the feta cheese or substitute it with a vegan cheese alternative or toasted nuts for extra texture and flavor.

Kale and Quinoa Salad Recipe

---

★★★★★

4.6 from 101 reviews

• Author: Sophie
• Total Time: 1 hour
• Yield: 4 to 6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A vibrant and nutritious Kale and Quinoa Salad featuring tender marinated kale, fluffy quinoa, fresh herbs, crunchy roasted almonds, and tangy feta cheese, all tossed in a zesty lemon-Dijon dressing. This refreshing salad is perfect as a wholesome meal or a hearty side dish, combining healthy greens and protein-packed quinoa with bright flavors and satisfying textures.

---

Ingredients

Scale 1x2x3x

Marinated Kale

• 8 cups (packed) kale leaves
• 1 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp pepper

Quinoa

• 1 cup quinoa (any color)
• 2 cups water

Dressing

• Zest of 1 large lemon
• 2 1/2 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard (or American mustard)
• 1 garlic clove, minced
• 1 tsp sugar (optional)
• 1/2 tsp salt
• 1/2 tsp pepper

Salad Mix-ins and Garnishes

• 1/4 cup dill leaves, roughly chopped
• 1/4 cup coriander/cilantro leaves, roughly chopped
• 1 red onion, quartered and finely sliced (optional)
• 1/3 – 1/2 cup chopped roasted almonds
• 100 g (3.5 oz) crumbled feta cheese

---

Instructions

1. Prepare the kale: Scrunch up the kale leaves and slice them into about 1cm (2/5″) thickness. Transfer the sliced kale into a large bowl. Drizzle 1 tablespoon of extra virgin olive oil over the kale and sprinkle with 1/4 teaspoon each of salt and pepper. Use your hands to scrunch the kale leaves for 1 minute until they shrink to about half their original size. Set aside for 30 minutes to soften the leaves, making them suitable to eat raw.
2. Cook the quinoa: Rinse 1 cup of quinoa under running water for 30 seconds using a fine mesh colander, then drain well. Place the rinsed quinoa in a saucepan with 2 cups of water. Cover with a lid and bring to a simmer over medium heat. Allow the quinoa to cook for 12 to 15 minutes until all the water is absorbed. Remove from heat, keep the lid on, and let it rest for 5 to 10 minutes. Fluff the quinoa with a fork and spread it on a tray to cool, refrigerating to speed up the process if desired.
3. Make the dressing: In a jar, combine the zest of one large lemon, 2 1/2 tablespoons lemon juice, 3 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, minced garlic clove, 1 teaspoon sugar (optional), and 1/2 teaspoon each of salt and pepper. Screw the lid on tightly and shake well to emulsify the dressing. Let it sit for 10 minutes to meld the flavors.
4. Assemble the salad: Add the cooled quinoa into the bowl with the marinated kale. Add all the chopped dill and coriander/cilantro leaves, half of the chopped roasted almonds, the crumbled feta cheese, and two-thirds of the dressing. Toss everything well to combine all the flavors and ingredients.
5. Serve the salad: Transfer the salad into a serving platter or individual bowls. Drizzle the remaining dressing over the top, then garnish with the remaining feta and roasted almonds for extra flavor and texture. Optionally, add the finely sliced red onion for a mild sharpness. This salad is great on its own as a wholesome meal or can be served as a side dish.

Notes

• Kale softens and becomes much more palatable after marinating for 30 minutes, making it enjoyable to eat raw.
• Rinsing quinoa helps remove its natural bitterness and improves the final flavor of the salad.
• This salad can be served as a main meal due to its balanced protein, fiber, and healthy fats content.
• Optional sugar in the dressing balances acidity but can be omitted for a tangier taste.
• Feel free to substitute almonds with other nuts like walnuts or pecans for a different crunch.

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: kale salad, quinoa salad, healthy salad, vegetarian salad, lemon dressing, roasted almonds, feta cheese, Mediterranean salad