Quinoa Kale Salad with Lemon Dressing
User Reviews
5
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Prep Time
15 mins
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Cook Time
13 mins
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Total Time
28 mins
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Servings
6 servings
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Calories
208 kcal
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Cuisine
American, Vegetarian
Quinoa Kale Salad with Lemon Dressing
Description
Quinoa Kale Salad with Lemon Dressing blends toasted quinoa with finely chopped kale, chickpeas, broccoli, red onion, and bell pepper, creating a hearty yet fresh salad. The quinoa is lightly toasted before boiling to enhance its nuttiness, then fluffed and cooled. Kale is massaged with oil and salt to soften it and make it more palatable. Sliced almonds add a crunchy element, and crumbled feta offers creamy, tangy contrast.
The dressing combines freshly squeezed lemon juice with avocado oil, white wine vinegar, garlic, salt, pepper, and optional dill for a light, bright flavor that balances the earthiness of the kale and heartiness of the quinoa. Tossing the salad with the lemon dressing brightens the dish and brings harmony to the varied textures from the vegetables and nuts.
This salad is suitable for a nutritious lunch or as a side dish to grilled proteins. It stores well in the fridge and can be served chilled or at room temperature. Adjust the dressing and seasoning to taste before serving.
Nutrition information included is approximate and can vary with ingredient substitutions or extra additions.
Ingredients
- ½ cup quinoa tri color or regular white, dry
- 1 + ¼ cup water
- 2 cups kale chopped
- 1 can chickpeas (15 oz - drained and rinsed)
- 1 cup broccoli finely chopped florets
- 1/3-1/2 cup onion red, finely chopped
- 1 red bell pepper , chopped
- ½ cup feta cheese skip if vegan, crumbled
- ¼ cup almonds sliced
LIGHT LEMON DRESSING
- 1.5 lemon juiced, plural
- 3 TBSP avocado oil or light olive oil
- 1 tsp white wine vinegar
- 1 clove garlic
- ¼ tsp salt or extra, to taste, sea salt
- ¼ tsp black pepper
- ⅛ tsp dill or to taste (optional, dried
Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a medium bowl to cool.
- While the quinoa cooks, wash and dry your chopped kale (I use my trusty salad spinner) and massage with a drizzle of oil and a pinch of salt for extra-tender, silky kale that tastes GREAT!
- Toss kale with chickpeas, bell pepper, broccoli, red onion, and sliced almonds (you can chop these small if you'd like some in every bite). Mix in quinoa.
- For the lemon dressing, whisk together all the ingredients and give it a taste. If you like the tartness of the lemon juice (I love it!) keep it as is or feel free to add a little extra oil or sweeten a tad if preferred (sugar, honey, or maple syrup are common dressing sweeteners). Pour over salad and mix well. Top with crumbled feta and enjoy!
- You can dive in right away or chill before serving. I love it both ways! If meal prepping, pop it in the fridge and dive in when your'e ready. The dressing will soak into the salad and amplify the flavor even more. Love it so!
Notes
- Rinsing quinoa before cooking removes bitterness and improves texture.
- Massaging kale with oil and salt helps soften the leaves for better mouthfeel.
- To toast quinoa, stir it over medium heat until aromatic but before adding water.
- This salad can be refrigerated for a day or two; add dressing just before serving if storing longer.
- Feel free to omit feta for a vegan version or substitute nuts for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 255mg | 11% |
| Potassium | 369mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2999IU | 60% |
| Vitamin C | 81mg | 90% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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