Kale Quinoa Salad
User Reviews
5
Kale Quinoa Salad
Description
Kale Quinoa Salad features cooked quinoa combined with kale leaves that have been softened by massaging with olive oil, which reduces bitterness and tough texture. Chickpeas, diced cucumbers, halved cherry tomatoes, and finely diced red onion add varied textures and freshness. The dressing combines lemon juice and zest, olive oil, rice vinegar, water, brown sugar, and garlic powder, resulting in a tangy, slightly sweet, and savory flavor that complements the ingredients. Parsley and croutons are optional, offering herbal notes and crunch.
The salad is assembled by tossing the kale with dressing and resting briefly before adding other ingredients and more dressing to taste. Allowing the salad to sit for 10-15 minutes encourages flavor melding. This dish works well as a standalone light meal or a side to grilled proteins. Adjust the dressing and add-ins to suit individual preferences and dietary needs.
Massaging the kale is essential for tenderness. Experimenting with additional ingredients can personalize the salad further. The salad is best enjoyed fresh to maintain the crispness of vegetables and crunch of croutons.
Ingredients
Salad
- 1 cup quinoa rinsed, uncooked
- 3 cups kale chopped
- ½ tablespoon olive oil
- 1 chickpeas drained and rinsed, 15.5-ounce can
- ½ red onion tiny diced
- 3 cups cucumber diced
- 1 pint cherry tomatoes halved
- 1 cup parsley chopped (optional
- 2 cups croutons optional
Dressing
- 1 lemon juice and zest
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- ⅓ cup of water
- 1 tablespoon brown sugar or agave
- 1 teaspoon garlic powder
- salt to taste
- black pepper to taste
Instructions
- Cook the quinoa according to package instructions. Once ready, allow it to fully cool.
- Once the quinoa has cooled, in a large bowl, add the kale and olive oil. Massage the kale for 1 minute and let it rest while you make the dressing.
- In a small bowl or jar, add the zest and juice of one lemon, then add the oil, vinegar, water, sugar, garlic powder, salt and pepper. Mix well and taste it. Add any more of the ingredients to taste. Set aside.
- To the bowl with the kale, add the chickpeas, onion, cucumbers, tomatoes, and parsley. Add 5 tablespoons of dressing and mix well. Add the quinoa and dressing to taste. Mix well and top with croutons if using.
Notes
- Massaging the kale with olive oil softens the leaves and reduces bitterness.
- Let the salad rest for 10-15 minutes after dressing to allow flavors to blend.
- Feel free to customize with additional ingredients to suit your taste and dietary preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 59mg | 2% |
| Potassium | 433mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 2325IU | 47% |
| Vitamin C | 38mg | 42% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
