Easy Kale Quinoa Salad with Lemon & Parmesan
This kale quinoa salad is a healthy and delicious dish that’s super easy! It’s made with fresh kale and other veggies, nourishing protein-packed quinoa, and the zing of lemon and garlic for a refreshing twist. Optional parmesan or feta give it an extra boost, as does the addition of sweet dried cherries or cranberries. Plus, it holds well, making it great for make ahead pot lucks and meal prep.
Kale is such a great green to use both winter when it’s too cold for lettuce and spinach and in summer when it’s too hot – kale is hearty! Luckily, it’s wonderful in so many things like this sesame kale salad, this sausage frittata, or this spiced lemon skillet chicken.
Do you ever think about using raw kale in a salad? I didn’t before I learned about “massaging” the kale first – basically rubbing it through the fingers a couple times – which breaks down the hard edges of some varieties of kale.
Massaged kale blends in salads perfectly and holds better for meal prep than spinach or lettuce without the chewy or tough feel that some people have complained about.
Since then, I’ve used it as a base for a yummy kale cranberry feta salad and an Asian inspired sesame kale salad that we eat on repeat when kale is in season (usually summer from a spring planting and winter from a fall planting in our climate).
As I’ve concentrated on adding more protein to our meals, I thought about adding protein rich quinoa to kale salads and this recipe was born.
I basically took all my favorite elements – sweet onions, sweet peppers, tart cherries or cranberries – and tossed them with the kale and a bit of parmesan. I dressed it with simple but flavorful lemon-garlic vinaigrette and added a handful of sunflower seeds.
The result? This lovely salad that manages to be both hearty and light at the same time making it perfect for both summer and winter salads with 6 grams of protein and under 300 calories a serving.
Recipe Ingredients
You’ll need the following ingredients to make this wonderful kale quinoa salad:
Ingredient Notes and Substitutions
- Dried fruit: while I prefer a tart fruit like tart cherries or cranberries, I think this would be nice with chopped dried apples or even chopped dried tomatoes.
- Cheese: parmesan adds a lot of flavor in just a couple tablespoons – feta would also do the same.
- Nuts or seeds: many options would be good here – chopped walnuts or pecans, pine nuts, pepitas, or even chopped almonds.
Let’s Make Kale Quinoa Salad
Here are a few helpful visual instructions – the full instructions with exact ingredients can be found in the printable recipe card below.
Step 1: Make lemon garlic dressing. Add all ingredients to a half-pint jar and whisk well (or add a lid and shake).
Step 2: Massage kale. Chop kale into a medium bowl and rub it through your fingers a few times until you see it’s broken down a bit and is a darker color.
Step 3: Chop fruit (optional): If your dried fruit is large, chop it first before adding it to the bowl.
Step 4: Add ingredients to a bowl. As you prep the ingredients, add them to a medium size serving bowl.
Step 5: Mix salad. Pour the dressing gradually over the salad ingredients, mixing as you go, to cover well. TIP: You might not use all the vinaigrette – keep the rest in a refrigerator for another salad.
Storage & Make Ahead
Storage: Once dressed, this salad keeps well in the fridge for a day when kept in an airtight container.
To Make Ahead: Make salad and the dressing and keep separate in airtight containers in the fridge for up to three days. Toss together before serving.
What can I serve with kale quinoa salad?
- Soy Sriracha Marinated Chicken
- Quick Mini Meatloaves with Chipotle-Honey BBQ Sauce
- Slow Cooker Chicken Dinner with Vegetables
I hope you love this kale quinoa salad! If you make it, be sure to leave a review and rating so I know how you liked it!
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Easy Kale Quinoa Salad with Lemon & Garlic
Ingredients
Lemon-Garlic Vinaigrette Dressing
- 1/3 cup olive oil
- 1/4 cup lemon juice (about 1 large lemon)
- 1 clove garlic, minced
- 1/2 teaspooon Dijon mustard
- 1/2 teaspoon sea salt (or to taste)
- 1/2 teaspoon black pepper
Salad
- 2 cups cooked quinoa (1/2 cup dry)
- 3 cups chopped kale
- 1/2 cup dried cherries or cranberries
- 1/2 sweet onion, diced
- 1/2 sweet red pepper, diced
- 1/4 cup sunflower seeds (or chopped walnuts)
- 1 tablespoons grated parmesan cheese (or feta cheese)
Instructions
Make vinaigrette:
- Combine the dressing ingredients in a half-pint size jar and shake or whisk until completely combined.
Make salad:
- Cook quinoa if needed (cook like rice on stove top for 15 minutes or use an Instant Pot, setting manual high pressure for 1 minute and 10 minutes natural release).
- Prep salad ingredients and place in a large bowl as they're ready.
- To make the kale more tender, massage it with your hands after chopping by rubbing it between your fingers until it's broken down a bit. (Optional, but it really makes the kale blend better with the other ingredients.)
- Gradually pour the dressing over the prepped salad ingredients, tossing as you go and adding more dressing as needed until coated (you may not use it all – store in the fridge to use for other salads!).
- Serve right away or keep in fridge for 30 minutes to an hour.*
Notes
Nutrition
