5.0 from 24 votes
Kale Quinoa Salad Recipe
A quick and easy to make gluten-free Kale and Quinoa Salad recipe packed with superfoods like quinoa, kale, avocados, and more. Perfect as a light salad lunch, a side dish or as a part of your weekly meal plan.
Prep Time
20 mins
Total Time
20 mins
Servings: 6 servings
Calories: 413 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the Salad Dressing:
- ½ cup olive oil
- 4 tablespoons lemon juice
- 2 small cloves of garlic 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 cooked quinoa white, red, or tricolor quinoa would all work
- 1 can chickpeas, drained and rinsed (15 oz.)
- 1 head of broccoli chopped into small pieces
- 1 avocado cut into cubes
- 1 cup pomegranate arils or dried cranberries
- 1 cup sliced almond lightly toasted
- 1 cup crumbled Feta cheese optional
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.
Cup of Yum
Notes
- Yields: This recipe makes about 7-8 cups of salad, which is ideal for 6 servings. The nutritional values below are per serving.
- To cook quinoa, place one cup of rinsed quinoa in a small pot along with 1 3/4 cup water (or stock) and a pinch of salt over medium-high heat. Bring it to a boil, put the lid on, turn it down to medium heat, and let it simmer for 11-12 minutes or until all the liquid is absorbed. Turn the heat off and let it rest for 5-10 minutes. Right before using it in your salad, fluff it with a fork.
- The type of kale I used is curly kale as it is widely available. However, you can use other types of kale, such as Lacinato Kale or Baby Kale, in this recipe.
- Not a fan of raw kale in salads? Try blanching kale instead.
- Make Ahead: If you want to make this salad in advance, I recommend washing and storing kale a day in advance. You can also make the dressing and keep it in a mason jar. Then you can assemble the salad right before serving it.
- To store leftovers: Place them in an airtight container. It will wilt as it sits, but thanks to the sturdy leaves of kale, it should be good for up to 3 days.
Nutrition Information
Calories
413kcal
(21%)
Carbohydrates
29g
(10%)
Protein
10g
(20%)
Fat
30g
(46%)
Saturated Fat
7g
(35%)
Cholesterol
22mg
(7%)
Sodium
710mg
(30%)
Potassium
696mg
(20%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
6853IU
(137%)
Vitamin C
91mg
(101%)
Calcium
245mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 413
% 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.