Easy Kale Quinoa Salad with Lemon & Garlic

Easy Kale Quinoa Salad with Lemon & Garlic

Kale quinoa salad is made with fresh, crunchy kale and other veggies, nourishing protein-packed quinoa, and the zing of lemon and garlic for a refreshing twist.

Prep Time10

Cook Time15

Total Time25

Course: Salads

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 266kcal

Author: Jami Boys

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

Make Ahead Instructions: Make salad and dressing and keep separate in airtight containers in the fridge for up to three days. Toss together before serving.

Nutrition