Kale quinoa salad is delightfully delicious and nutritions!
Hail to the kale – and quinoa! These two superfoods taste great mixed with other vegetables, nuts, and cheese and then tossed in a simple dressing!
Make it ahead of time for lunches or busy weeknight meals (this salad freezes beautifully too!).
Hearty & Healthy Salad
- Kale and quinoa salad is chock full of protein, antioxidants, and fiber, and even kids love the combination of colorful and crunchy ingredients!
- This versatile recipe lets you switch out the fruits and veggies for whatever is in season making it a year-round favorite!
- Make this ahead of time and enjoy for lunches. This salad freezes well too making it an easy make-ahead meal!
- Keep it as a vegetarian entrée salad or add chicken or fish!
Ingredients for Kale Quinoa Salad
Kale – Choose bunches of kale that are deep green and remove any torn or wilted leaves, as well as the stalks. While I most often use curly kale, try other varieties like baby, dinosaur kale/Tuscan kale.
Bulk up the salad by adding chopped broccoli slaw, shredded brussels sprouts, or spinach.
Quinoa – Cooking quinoa in broth (instead of water) adds extra flavor. A powerhouse of protein, quinoa can be switched out for other grains or legumes. Try farro or even brown rice.
Vegetables – Shredded carrots and sliced red onions offer color and crunch and are available year-round. Seasonal veggies like chunks of roasted squash, red potatoes, or corn can be added as well!
Other Flavorful Additions – Dried cranberries add a sweet bite and so will fresh apples or grapes. Feta is a dry cheese that adds a salty flavor while pecans add a nutty crunch.
- Add other veggies, almost anything goes. If you’re not freezing this salad try cherry tomatoes, red bell pepper, or chopped cucumber.
- Swap our pecans for pumpkin seeds or pepitas, sunflower seeds, or sliced almonds.
- Cooked chicken or even chickpeas are great additions for extra protein.
Dressing – This sweet-tart vinaigrette has just the right amount of Dijon mustard and fresh garlic. Use leftover dressing as a marinade for chicken or fish or drizzled over a green salad!
How to Make Kale Quinoa Salad
- Make Dressing: Place the dressing in a mason jar and shake well to combine per the recipe below.
- Cook quinoa, fluff with a fork, and cool.
- Massage chopped kale in oil and salt in a large bowl. Add the remaining ingredients and drizzle the dressing overtop.
- Toss to combine and refrigerate before serving.
Storing Kale and Quinoa Salad
- Keep kale and quinoa salad in a covered container in the refrigerator for up to 4 days. Stir in fresh nuts, cheese, or dressing, if desired.
- Believe it or not, you CAN freeze this kale quinoa salad recipe if it is made with the ingredients listed below. Once thawed, it tastes just as good as the day it was made!
Did your family love this Kale Quinoa Salad? Leave us a rating and a comment below!
Kale Quinoa Salad
This kale and quinoa salad combine two healthy superfoods – kale and quinoa!
Rinse the quinoa in a fine mesh strainer. Drain well and place in a medium saucepan with vegetable broth or water.
Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes or until the liquid has been absorbed. Cover and let rest for 5 minutes. Cool completely.
Combine all dressing ingredients in a jar and shake well.
Place the kale in the bottom of a medium bowl. Add olive oil and ¼ teaspoon of kosher salt. Massage the chopped kale with your hands until the leaves become tender and dark green.
Add the cooled quinoa, pecans, carrots, feta cheese, red onion, and dried cranberries.
Add the dressing and toss well to combine. Refrigerate at least 1 hour before serving.
Calories: 476 | Carbohydrates: 35g | Protein: 10g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Cholesterol: 17mg | Sodium: 900mg | Potassium: 491mg | Fiber: 6g | Sugar: 10g | Vitamin A: 7954IU | Vitamin C: 53mg | Calcium: 256mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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