Dinner

Kale Quinoa Salad Recipe

BySimon Carel February 20, 2026February 20, 2026

Introduction

This Kale Quinoa Salad is a fresh, vibrant dish perfect for a healthy lunch or a light dinner. Packed with nutritious ingredients like kale, quinoa, and chickpeas, it combines delightful textures and bright flavors topped with a zesty lemon dressing.

A white plate holds a colorful salad with many layers. The bottom layer is dark green spinach leaves mixed with small, light green celery pieces. On top, there are shiny, red cherry tomato halves and pale beige chickpeas scattered. Small pieces of finely chopped purple onion add color contrast. The salad is sprinkled with fluffy white and black quinoa grains. The top layer has golden-brown toasted croutons that look crispy and textured. The plate sits on a white marbled surface next to a white cloth napkin with gray stripes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup of uncooked quinoa, rinsed
3 cups of chopped kale
½ tablespoon of olive oil
1 (15.5-ounce) can of chickpeas, drained and rinsed
½ of a red onion, tiny diced
3 cups of diced cucumber
1 pint of cherry tomatoes, halved
1 cup of parsley, chopped (optional)
2 cups of croutons (optional)
1 lemon, juice and zest
2 tablespoons of olive oil
2 tablespoons of rice vinegar
⅓ cup of water
1 tablespoon of brown sugar or agave
1 teaspoon of garlic powder
Salt and pepper to taste

Instructions

Step 1: Cook the quinoa according to package instructions. Once cooked, set it aside to cool completely.
Step 2: In a large bowl, add the chopped kale and ½ tablespoon of olive oil. Massage the kale for about 1 minute to soften it, then let it rest while preparing the dressing.
Step 3: In a small bowl or jar, combine the lemon zest and juice, 2 tablespoons olive oil, rice vinegar, water, brown sugar or agave, garlic powder, salt, and pepper. Stir or shake well and adjust the seasoning to taste.
Step 4: To the bowl with kale, add the chickpeas, diced red onion, cucumber, cherry tomatoes, and parsley if using. Pour in 5 tablespoons of the dressing and mix thoroughly.
Step 5: Add the cooled quinoa and more dressing to taste, mixing everything well. Top with croutons if desired before serving.

Tips & Variations

Massage the kale well to soften its texture and reduce bitterness.
Swap chickpeas for black beans or edamame for a different protein source.
Add avocado or feta cheese for extra creaminess and flavor.
If you prefer a nuttier taste, toast the quinoa lightly before cooking.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep croutons separate until serving to maintain their crunch. Reheat the quinoa portion briefly if preferred warm, but the salad is best served chilled or at room temperature.

How to Serve

A round white plate with a gold rim holds a fresh salad featuring a mix of green spinach leaves, small red cherry tomato halves, diced pale green cucumber pieces, chickpeas, and a generous layer of mixed quinoa grains spread evenly throughout. On top, golden brown croutons with a crispy texture are scattered. Finely chopped red onions and fresh herbs are mixed in, adding small pops of purple and green. Two metal forks rest on the plate's left side. The plate is set on a white marbled surface with a beige linen napkin folded to the top right and a white bowl with yellow dressing positioned at the lower right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad keeps well in the fridge for a few days. Just store the dressing separately if possible to avoid soggy ingredients, especially the croutons.

Is it necessary to rinse the quinoa?

Rinsing quinoa removes its natural coating called saponin, which can taste bitter. It’s recommended to rinse quinoa before cooking for the best flavor.