Description
This vibrant Kale Quinoa Salad is a nutritious and flavorful dish combining protein-packed quinoa, fresh chopped kale, crisp vegetables, and a zesty lemon vinaigrette. Perfect for a healthy lunch or a light dinner, it offers a delightful mix of textures and bright flavors, enhanced with optional crunchy croutons for added bite.
Ingredients
Scale
Salad
- 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)
Dressing
- 1 lemon, zest and juice
- 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
- Cook the quinoa: Cook the quinoa according to the package instructions. Once cooked, spread it out to cool completely before incorporating it into the salad to prevent wilting other ingredients.
- Prepare the kale: In a large bowl, add the chopped kale and ½ tablespoon of olive oil. Massage the kale with your hands for about 1 minute until it softens and becomes more tender. Let it rest while you prepare the dressing.
- Make the dressing: In a small bowl or jar, combine the lemon zest, lemon juice, 2 tablespoons of olive oil, rice vinegar, water, brown sugar (or agave), garlic powder, salt, and pepper. Whisk or shake well until fully emulsified. Adjust seasoning to your taste, then set aside.
- Combine salad ingredients: To the bowl with massaged kale, add chickpeas, diced red onion, diced cucumber, halved cherry tomatoes, and chopped parsley if using. Pour in about 5 tablespoons of the dressing and mix thoroughly to coat all ingredients well.
- Add quinoa and adjust dressing: Gently fold in the cooled quinoa. Add additional dressing if needed to taste and mix well to combine all flavors evenly.
- Serve with optional croutons: Top the salad with croutons for an added crunch just before serving, if desired.
Notes
- Ensure quinoa is fully cooled before mixing to keep the salad fresh and prevent kale from wilting.
- If you prefer a vegan option, use agave instead of brown sugar for the dressing.
- For extra protein, roasted nuts or seeds can be added as a garnish.
- This salad tastes best when served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Kale salad, Quinoa salad, Healthy salad, Vegetarian recipe, Mediterranean salad, Chickpea salad, Lemon vinaigrette
