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Kale and Quinoa Salad

Inactive marinating time: 30 minutes. Recipe video above.A seriously tasty kale salad that also happens to incorporate quinoa, another superfood! Marinating is the secret to tasty raw kale salads. Keeps for days! Makes 3 as a light meal, or serves 6 - 8 as a side. 

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 3 - 6 people
Calories: 579 kcal
Course: Side Dish
Cuisine: American

Ingredients

Marinated Kale:
  • 8 cups (packed) kale leaves (Note 1)
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp each salt and pepper
Quinoa:
  • 1 cup quinoa, any colour
  • 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)
  • 1 garlic clove , minced
  • 1 tsp sugar (optional, I add it)
  • 1/2 tsp each salt and pepper
Salad:
  • 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/3.5oz crumbled feta

Instructions

Marinated Kale:
    Cup of Yum
  1. Scrunch up the kale leaves then slice to about 1cm / 2/5" thickness.
  2. Transfer to large bowl.
  3. 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.
  4. Set aside for 30 minutes. The leaves will soften, making them suitable for eating raw.
Quinoa:
  1. 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)
  2. 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.
  3. 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:
  1. Place ingredients in a jar, screw lid on and shake well. Set aside for 10 minutes.
Salad:
  1. 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.
  2. Toss well.
  3. Transfer into serving platter or bowls. Drizzle with remaining dressing, garnish with remaining feta and nuts. 
  4. See Note 3 for serving suggestions - I've been having this as a meal, just plain.

Notes

  • TO REMOVE KALE LEAVES - see video, it's helpful. Hold the kale by the stem them grasp the base of the leafy part then run your hand up the stem to remove the leaves.
  • AMOUNT TO USE: No need for 100% accuracy here because the kale wilts so much with marinating. Use 8 cups jam packed with the kale leaves (before chopping).
  • TYPE OF KALE: Tuscan or curly kale is fine to use for this technique. I use curly kale because it's the more common one here in Australia and it's cheaper.
  • STORAGE: This is a great salad to keep for a few days - kale is quite hardy (unlike normal salad leaves which wilt quickly on contact with dressing). It's great for 2 days, still good on Day 3. I like to hold back some of the Dressing (see recipe steps) for this reason - because it freshens up the salad to add dressing if serving after the day of making it.
  • HOW TO SERVE: I've been obsessively eating this as a meal. The quinoa makes this filling so you're not craving ice cream 30 minutes after dinner. Try adding shredded chicken or even canned tuna for more protein. 
  • It's also terrific served as a side for any cooked protein because it's veg + filling carb in one.
  • This is the nutrition assuming this is served as a meal (3 servings from recipe). I honestly find this filling as a meal (thank you Mr Quinoa), and I don't even have the urge for ice cream! If used as a side for 6, it is 289 calories per person and I consider this to be a good veg + filling carby side for a meal.

Nutrition Information

Serving 395g Calories 579cal (29%)

Nutrition Facts

Serving: 3- 6 people

Amount Per Serving

Calories 579

% Daily Value*

Serving 395g
Calories 579cal 29%

* Percent Daily Values are based on a 2,000 calorie diet.