5 from 255 votes
Quinoa Kale Salad with Lemon Dressing
This quinoa kale salad combines fluffy toasted quinoa, tender massaged kale, crunchy almonds, and a refreshing lemon dressing. It features crisp broccoli, chickpeas for protein, and bright red bell pepper for color and sweetness. The tangy lemon dressing with garlic and dill ties the fresh veggies and nutty quinoa together for a balanced texture and flavor profile that works well as a filling side or light meal.
Prep Time
15 mins
Cook Time
13 mins
Total Time
28 mins
Servings:
6
servings
Calories:
208 kcal
Course:
Side Dish, Salad
Cuisine:
American, Vegetarian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 208
% 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.