Kale and Quinoa Salad with Lemon Vinaigrette
User Reviews
4.7
Kale and Quinoa Salad with Lemon Vinaigrette
Description
The Kale and Quinoa Salad with Lemon Vinaigrette combines cooked quinoa and sautéed chicken breast with very finely chopped kale, sunflower seeds, golden raisins, and freshly grated Parmesan cheese. The lemon vinaigrette dressing is made with olive oil, fresh lemon juice, garlic, oregano, honey, salt, and pepper, providing a fresh and tangy balance to the hearty ingredients.
The quinoa adds a fluffy grain base, while the chicken provides protein with a lightly browned exterior. The finely chopped kale softens slightly under the vinaigrette, making each bite tender yet still textured. Sunflower seeds contribute crunch and nuttiness, and the raisins introduce subtle sweetness that offsets the savory elements. The Parmesan offers a final savory note sprinkled on top.
This salad is enjoyed cold or at room temperature, suitable for lunch or light dinner. Because the flavors meld and deepen over time, it improves after chilling for several hours or overnight. It can be packed for lunches or served at gatherings as a wholesome side or main salad.
The salad keeps well covered in the refrigerator for 3 to 5 days, making it convenient for meal prep. The vinaigrette can be adjusted for seasoning before serving to refresh flavors after storage.
Ingredients
- ½ cup quinoa dry
- 1 cup water
- 1 pound chicken breast cooked, skinless and boneless, chopped small
- 1 tablespoon olive oil
- ½ teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- ½ teaspoon garlic powder
- 5 cups kale chopped very small
- ¼ cup sunflower seeds
- ¼ cup golden raisins
- ¼ cup Parmesan Cheese freshly grated
Lemon Vinaigrette
- ¼ cup olive oil
- ¼ cup lemon juice fresh
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- 1 teaspoon oregano dried
- 1 teaspoon honey
Instructions
- Start by combining 1 cup of water with the dry quinoa in a saucepan and bring it to a boil over medium high heat. Cover the saucepan and reduce the heat to low, let it simmer for about 15 minutes until the quinoa is tender. If there's any water left, make sure you drain the quinoa first.
- While the quinoa is cooking, you can prepare the chicken. Add the olive oil to a large skillet and heat over medium high heat. Add the chicken pieces, season with the salt, pepper, and garlic powder. Cook for about 8 minutes, until chicken is no longer pink but it's just starting to brown a bit. Remove chicken from skillet and let cool.
- In a large bowl toss together the kale, cooked chicken, quinoa, sunflower seeds and raisins.
Lemon Vinaigrette
- Whisk together all the ingredients for the lemon vinaigrette in a small bowl. Adjust salt and pepper as necessary.
- Pour the vinaigrette over the kale salad and toss really well. Sprinkle with Parmesan cheese before serving.
Notes
- The flavors develop and improve as the salad sits, making it a good make-ahead option.
- Store covered in the refrigerator for up to 3-5 days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 503kcal | 25% |
| Carbohydrates | 31g | 10% |
| Protein | 34g | 68% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 77mg | 26% |
| Sodium | 865mg | 36% |
| Potassium | 1002mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 8470IU | 169% |
| Vitamin C | 86mg | 96% |
| Calcium | 331mg | 33% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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