Kale and Quinoa Salad
User Reviews
5
Kale and Quinoa Salad
Description
This Kale and Quinoa Salad recipe involves marinating kale leaves by slicing and then scrunching them with olive oil, salt, and pepper to soften the tough texture. The quinoa is rinsed and simmered until fluffy, then cooled to maintain grain separation. A dressing made from lemon zest and juice, olive oil, Dijon mustard, minced garlic, optionally sugar, salt, and pepper is shaken and allowed to sit briefly for flavor melding.
The salad combines the marinated kale, quinoa, chopped dill and coriander, thinly sliced red onion, roasted chopped almonds, and crumbled feta cheese. This results in a fresh and hearty salad with contrasting textures and flavors—the tender grains, crisp herbs, creamy cheese, and nutty almonds.
Suitable as a main meal salad or a side, this dish keeps well refrigerated for a few days due to the hardy kale. Holding back some dressing before storage helps refresh the salad when served later. Adding shredded chicken or canned tuna boosts protein content further for a complete meal.
Ingredients
Marinated Kale:
- 8 cups kale leaves packed
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Quinoa:
- 1 cup quinoa any colour
- 2 cups water
Dressing:
- lemon zest of 1 large
- 2 1/2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard (or American)
- 1 garlic minced, clove
- 1 tsp sugar (optional, I add it)
- 1/2 tsp salt
- 1/2 tsp black pepper
Salad:
- 1/4 cup dill leaves , roughly chopped
- 1/4 cup Coriander leaves roughly chopped, aka cilantro leaves
- 1 red onion , quartered and finely sliced (optional)
- 1/3 - 1/2 cup almond chopped, roasted
- 100 feta cheese crumbled, g/3.5oz
Instructions
Marinated Kale:
- Scrunch up the kale leaves then slice to about 1cm / 2/5" thickness.
- Transfer to large bowl.
- Drizzle over oil, scatter with salt and pepper. Use your hands to scrunch the kale leaves for 1 minute (see video). It should shrink to about half the size.
- Set aside for 30 minutes. The leaves will soften, making them suitable for eating raw.
Quinoa:
- Place quinoa in a fine mesh colander, then rinse under running water for 30 seconds. Drain excess water well. (Or do this in a big bowl)
- Place in a saucepan with water. Cover with lid, bring to simmer over medium heat then leave for 12 - 15 minutes until all water is absorbed.
- Remove from heat, leave lid on, and rest for 5 - 10 minutes. Fluff with fork then cool (spread on tray and refrigerate to speed up).
Dressing:
- Place ingredients in a jar, screw lid on and shake well. Set aside for 10 minutes.
Salad:
- Add the quinoa into the bowl with the kale. Add all the dill and coriander/cilantro, half the nuts, feta, and 2/3 of dressing.
- Toss well.
- Transfer into serving platter or bowls. Drizzle with remaining dressing, garnish with remaining feta and nuts.
- See Note 3 for serving suggestions - I've been having this as a meal, just plain.
Notes
- Remove kale leaves by running your hand up the stem to detach leaves from ribs.
- Use about 8 cups packed kale leaves before chopping; kale shrinks about half when marinated.
- Curly or Tuscan kale types both work; curly kale is common and cost-effective option.
- Salad stores well for up to 3 days; refrigerate and add reserved dressing when serving later to freshen flavor.
- Enjoy as a filling meal or side; adding shredded chicken or tuna adds extra protein.
- Nutrition info is based on serving as meal for 3 people or side dish for 6.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3- 6 people
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Serving | 395g | |
| Calories | 579cal | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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