Kale Quinoa Salad Recipe
User Reviews
5
Kale Quinoa Salad Recipe
Description
The Kale Quinoa Salad Recipe combines thinly sliced curly kale massaged with a lemony, garlicky dressing to tenderize the leaves and reduce bitterness. Cooked quinoa and chickpeas add protein and a light, chewy texture, while chopped broccoli brings a crisp bite. Cubed avocado adds creaminess that contrasts with the juicy pomegranate arils or dried cranberries, giving touches of sweetness. Toasted sliced almonds contribute a nutty crunch, and optional crumbled feta cheese adds a salty, tangy note.
The dressing consists of olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper, which together brighten and unify the ingredients. The kale is dressed and massaged first to soften it, then combined with the remaining salad components and the rest of the dressing, making the flavors meld without sogginess.
This salad can serve as a hearty side or a light main dish. The ingredients provide varied textures and a balance between earthy, creamy, sweet, and savory elements. It’s suitable for preparing ahead, as the kale holds up better than more delicate greens, and the dressing can be made separately to maintain freshness until serving.
For best results, cook quinoa with a standard water ratio and fluff just before adding. If preferred, kale can be blanched slightly to soften its texture further. The salad keeps well refrigerated for a few days, though the avocado may brown over time.
Ingredients
For the Salad Dressing:
- ½ cup olive oil
- 4 tablespoons lemon juice
- 2 garlic small cloves; minced
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For The Salad:
- 6 cups kale leaves cut into thin strips
- 2 cups quinoa white, red, or tricolor quinoa would all work, cooked
- 1 can chickpeas 15 oz, drained and rinsed
- 1 broccoli chopped into small pieces, head
- 1 avocado cut into cubes
- 1 cup pomegranate arils or dried cranberries
- 1 cup almond lightly toasted, sliced
- 1 cup feta cheese optional, crumbled
Instructions
- To make the salad dressing: Place all the ingredients in a bowl and give it a whisk.
- To make the salad: Place kale leaves in a large salad bowl. Drizzle half of the dressing over it. Using tongs (or clean hands) incorporate/massage the dressing into leaves for 1-2 minutes.
- Add in the quinoa, chickpeas, broccoli, avocado, and pomegranate arils. Drizzle it with the rest of the dressing and give it a gentle toss using tongs.
- Top it off with sliced almonds and feta cheese (if using). Toss and serve.
Notes
- Rinse quinoa well and cook with water or stock; simmer until liquid is absorbed and let rest before fluffing.
- Curly kale is used here, but Lacinato or baby kale can also be substituted.
- Massaging the kale with dressing softens its texture and reduces bitterness for better salad integration.
- To make ahead, wash and store kale separately a day in advance; keep dressing in a separate container to mix just before serving.
- Store leftovers in an airtight container; salad will be best consumed within 3 days despite potential wilting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 10g | 20% |
| Fat | 30g | 46% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 22mg | 7% |
| Sodium | 710mg | 30% |
| Potassium | 696mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 6853IU | 137% |
| Vitamin C | 91mg | 101% |
| Calcium | 245mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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