Description
This Kale Quinoa Salad is a nutrient-dense, protein-packed dish perfect for a light meal or a side dish. With fluffy quinoa, crunchy kale, sweet dried fruit, and a tangy lemon dressing, it is refreshing, filling, and incredibly easy to make.
Ingredients
Scale
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For the Salad:
- 1 cup cooked quinoa
- 4 cups kale, finely chopped
- ½ cup shredded carrots
- ¼ cup chopped almonds or walnuts
- ⅓ cup dried cranberries or raisins
- ¼ cup crumbled feta cheese (optional)
- 2 tbsp sunflower or pumpkin seeds
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For the Dressing:
- ¼ cup olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Cook the quinoa: Rinse quinoa under cold water. Cook according to package instructions, then fluff with a fork and let it cool.
- Prepare the kale: Remove stems, chop leaves, and massage with olive oil and lemon juice for 2-3 minutes until softened.
- Make the dressing: Whisk olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper in a bowl.
- Assemble the salad: In a large bowl, combine kale, quinoa, carrots, nuts, dried fruit, and seeds.
- Add the dressing: Pour the dressing over the salad and toss well.
- Serve: Let the salad sit for 10-15 minutes to allow flavors to blend, then enjoy!
Notes
- For extra protein, add grilled chicken, tofu, or chickpeas.
- Store in the fridge for up to 3 days; dressing can be stored separately.
- Swap dried cranberries with pomegranate seeds for a fresh twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-cook (except quinoa)
- Cuisine: Mediterranean, Healthy