Kale and Quinoa Salad Recipe

Introduction

This vibrant Kale and Quinoa Salad is a refreshing and nutritious dish, perfect as a light meal or a hearty side. With tender marinated kale, fluffy quinoa, fresh herbs, crunchy almonds, and tangy feta, it’s packed with flavors and textures that delight the palate.

Ingredients

• 8 cups (packed) kale leaves
• 1 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 cup quinoa, any color
• 2 cups water
• Zest of 1 large lemon
• 2 1/2 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard (or American mustard)
• 1 garlic clove, minced
• 1 tsp sugar (optional)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup dill leaves, roughly chopped
• 1/4 cup coriander/cilantro leaves, roughly chopped
• 1 red onion, quartered and finely sliced (optional)
• 1/3 – 1/2 cup chopped roasted almonds
• 100 g / 3.5 oz crumbled feta cheese

Instructions

1. Step 1: Prepare the kale by scrunching up the leaves and slicing them into about 1 cm (2/5 inch) thickness. Transfer the sliced kale to a large bowl.
2. Step 2: Drizzle the kale with 1 tablespoon of extra virgin olive oil and scatter with 1/4 teaspoon each of salt and pepper. Use your hands to scrunch the kale leaves for about 1 minute until they shrink to about half their size. Set aside for 30 minutes to soften for eating raw.
3. Step 3: Rinse the quinoa in a fine mesh colander under running water for 30 seconds to remove bitterness. Drain well.
4. Step 4: Place quinoa and 2 cups of water in a saucepan and cover with a lid. Bring to a simmer over medium heat and cook for 12 to 15 minutes, or until all the water is absorbed.
5. Step 5: Remove the pan from heat and let it stand, covered, for 5 to 10 minutes. Fluff quinoa with a fork and cool completely. To speed up, spread it on a tray and refrigerate.
6. Step 6: Make the dressing by combining lemon zest, lemon juice, 3 tablespoons extra virgin olive oil, Dijon mustard, minced garlic, sugar (if using), salt, and pepper in a jar. Screw the lid on and shake well. Let it sit for 10 minutes.
7. Step 7: Add the cooled quinoa to the bowl with the marinated kale. Mix in chopped dill, coriander/cilantro, half of the chopped roasted almonds, crumbled feta, and about two-thirds of the dressing.
8. Step 8: Toss everything together thoroughly to combine. Transfer to a serving platter or individual bowls.
9. Step 9: Drizzle with the remaining dressing, then garnish with the remaining feta and almonds. Serve immediately or chilled.

Tips & Variations

• If you prefer a milder onion taste, soak the finely sliced red onion in cold water for 10 minutes before adding it to the salad.
• For a nut-free version, substitute roasted almonds with toasted pumpkin seeds or omit nuts entirely.
• Try adding diced avocado or cherry tomatoes for extra creaminess and color.
• Use kale varieties like Tuscan or Lacinato for a slightly different texture and flavor.
• Make the salad ahead by preparing all components separately and combining just before serving to keep textures fresh.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The kale may become softer over time. If the salad has been dressed, note that nuts and feta could soften as well. For best texture, keep the dressing separate and add just before serving if planning to store longer. Reheat quinoa slightly if desired, but the salad is best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of kale?

Yes, you can substitute kale with spinach, Swiss chard, or mixed salad greens. Keep in mind that these greens may not need marinating and will have a different texture.

How do I make quinoa fluffier?

Rinsing quinoa before cooking removes its natural coating called saponin, which can taste bitter. Cook quinoa with the right water ratio and let it rest covered after cooking to allow steam to finish the process. Fluff gently with a fork to separate the grains.