kale quinoa salad

Packed with flavor and so easy to make this kale and quinoa salad and lemon dijon dressing recipe is the best way to get your veggies in! Perfect for a light lunch or a side dish for a party.

Kale & Quinoa Salad with Lemon Dijon Dressing

curly kale

quinoa

pumpkin seeds

almonds

Chickpeas

olive oil

garlic powder

tsp sea salt

tbsp honey

tsp minced garlic (about 2 cloves)

lemon juice

apple cider vinegar

tbsp dijon mustard

tsp sea salt (or

Black pepper

preheat

Preheat the oven to 400 degrees Fahrenheit.

drain chickpeas

Drain and rinse the chickpeas and to a bowl.

toss ingredients

Add in the olive oil, garlic powder and salt and toss to combine

bake

Transfer to a baking sheet lined with parchment paper and bake for about 40 minutes or until crispy.

make quinoa

As the chickpeas cook, prepare the quinoa following these instructions.

prepare kale

While the quinoa is cooking, de-stem the kale, wash, and chop finely. I like to use kitchen sheers to get it really small. Add to a large bowl along with the chickpeas, quinoa, pumpkin seeds and sliced almonds.

whisk dressing

To make the dressing, simply whisk all ingredients together in a small bowl or add to a salad dressing shaker and shake to combine.

toss together

Toss the dressing with the salad. Top with additional salt and pepper if desired and enjoy!

This superfood salad is packed with 12 superfoods! This is a great clean out the fridge meal and is easily customized to suit whatever you need to use up.

Twelve Superfoods Salad

dry quinoa,

edamame,

curly kale (about 4 to 5 cups), chopped or torn into bite-sized pieces

blueberries

red grapes,

feta, goat,

sunflower seeds (I used unsalted)

walnuts, chopped (I used unsalted)

orange juice

garlic clove, finely minced or pressed

sugar

salt,

pepper,

Cook quinoa according to package directions, likely cooking...

Cook quinoa according to package directions, likely cooking with 1 cup water to the 1/2 cup dry quinoa. Transfer about half of the cooked quinoa to a very large bowl. I don’t use all the quinoa for the salad and save the rest for another use. I find it too difficult to cook less than 1/2 cup dry quinoa.

Cook edamame according to package directions. Drain and...

Cook edamame according to package directions. Drain and add to the bowl.

To the bowl, add the kale, blueberries, grapes,...

To the bowl, add the kale, blueberries, grapes, dried cherries, cheese, sunflower seeds, walnuts, and stir to combine; set aside.

To a glass mason jar with a lid...

To a glass mason jar with a lid (or similar jar with a lid), add the orange juice, olive oil, garlic, salt, pepper, seal with lid, and shake vigorously to combine; about 1 to 2 minutes.

Add the Greek yogurt and shake until creamy...

Add the Greek yogurt and shake until creamy and incorporated, about 1 minute. Taste and check for seasoning balance, adding more salt, pepper, etc. as necessary. I prefer this dressing to be on the saltier side because it’s going to be coating a large bowl of unseasoned kale, vegetables, and quinoa and you need it to read salty out of the jar to properly flavor the salad.

Add desired amount of dressing to salad, toss...

Add desired amount of dressing to salad, toss well to combine, and serve immediately. Extra dressing will keep airtight in the fridge for up to 1 week; shake vigorously before using.

Kale, edamame, quinoa salad with sweet lemon vinaigrette. Packed with juicy mango, tomatoes, heart healthy avocado, nutty quinoa and crunchy kale. This salad is perfect for parties or for packing for lunch.

Kale, Edamame, and Quinoa Salad with Lemon Vinaigrette

water

grape tomatoes

red onion

mango,

avocado, sliced

For lemon basil vinaigrette:

garlic clove,

dijon mustard

honey (or agave nectar)

basil leaves, very finely diced

salt and black pepper,

To garnish:

First, cook your quinoa: Add quinoa and water to a medium pot and place over high heat; bring to a boil, then cover, reduce heat to low and cook for 15 minutes. After 15 minutes, remove from heat, fluff quinoa with a fork and transfer quinoa to a large bowl to cool down.

To make dressing: place olive oil, lemon juice, garlic, dijon, honey (or agave), basil, and salt and pepper in blender. Pulse for 10-15 seconds; set aside. You can also whisk in a small bowl if you don&#x27;t have a blender (just make sure your basil is very finely chopped.)

In large bowl add your kale and pour half of the dressing over. Use clean hands to massage the kale for about 3 minutes or until it breaks down. This allows the kale to take on the dressing flavors.

Next add in quinoa, edamame, diced onion, and remaining lemon vinaigrette; toss so that the salad is fully coated.

Before serving, toss salad again and add tomatoes, mango and avocado. Sprinkle toasted sliced almonds over the top. Serves 4. Great for meal prep, picnics or parties!

This colorful kale quinoa salad is full of healthy ingredients and tastes incredible! Meal prep this easy plant-based lunch idea for meals all week.

Kale Quinoa Salad

dry quinoa (3 cups cooked)

Tuscan kale (also labeled

chickpeas,

shallot (or red onion

bell pepper

carrots

Dijon mustard

curry powder*

salt black pepper to taste**

Make the quinoa

 Go to Stovetop Quinoa or Instant Pot Quinoa. Make it in advance OR if serving immediately, bring the quinoa to room temperature: spread it in a single layer on a baking sheet and freeze it for 2 to 3 minutes until it cools.

Prep the kale

 Chop the kale. Sprinkle the kale with 1 pinch kosher salt. Coat your hands with a few drops of olive oil and massage the kale leaves for 2 to 3 minutes until all pieces are tender.

Prep the other veggies

 Finely chop the onion or shallot. Dice the pepper. Peel and dice the carrots.

Mix the dressing: 

In a medium bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, curry powder, and grated garlic.

Mix the salad: 

Mix the quinoa, chickpeas, and vegetables together with the dressing and the 1/2 teaspoon kosher salt and fresh ground pepper. Add more kosher salt to taste. Stores up to 3 days refrigerated (you may need to add a pinch of salt before serving since it looses saltiness over time).

I’m working toward expanding the foods I eat and was hesitant with this recipe. I should have listened to my first instincts. Nothing this bland should be this high in calories.

Love this recipe! Delicious summer salad. Although every time I make it I forget to put the chickpeas in because it’s listed in the ingredients but not in the directions! Hopefully today I remember the chickpeas so it’s more filling :)

Super easy and incredibly tasty.  Added dried cherries and cranberries for lovely touch of sweetness. Amazing!

I was in the mood for something warm so I sauteed the carrot, pepper, onion and garlic (left the kale raw) then added the quinoa and chickpeas still warm. SO GOOD!

This kale quinoa salad offers a perfect blend of fresh flavors, making it a delicious choice for a side dish or lunch.

vegetable broth (or water)

kale (lightly packed)

salt

pecans

carrot

feta cheese

cranberries

red wine vinegar

honey

garlic (minced)

black pepper

Rinse the quinoa in a fine mesh strainer and drain well.

Place the quinoa in a medium saucepan with vegetable broth or water.

Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes or until the liquid has been absorbed. Cover and let rest for 5 minutes. Cool completely.

Once the quinoa has cooled completely, place it in a large bowl.

In a jar, combine all dressing ingredients and shake well.

Place the kale in the bottom of a medium bowl. Add olive oil and ¼ teaspoon of kosher salt to the kale. Massage the chopped kale with your hands until the leaves become tender and dark green.

Add the cooled quinoa, pecans, carrots, feta cheese, red onion, and dried cranberries to the bowl.

Pour the dressing over the ingredients and toss well to combine.

Refrigerate the salad for at least 1 hour before serving.

This is a great healthy salad!!! I loved it!!!! Keep up the great work Holly! I love Spend with Pennies!!!

This is an excellent and easy recipe. I toasted the pecans. I did not use the cranberries or feta to cut calories (I was using as a side, not main). I also omitted the red onion because I am not a fan. Despite the absent ingredients, it was terrific. Thank you!

I've made this salad about 10 times in 6 months.  It's versatile, colorful and sparkling with brightness. I've added roasted butternut squash chunks, mixed different vegies and nuts in and out, and it's always delicious.

This was sooooo good! The only changes I made was adding cannellini beans for more protein and substituted apple instead of cranberries since I didn't have them available. Thanks for a great recipe!

Please make sure to wash the kale thoroughly!  Very good recipe!

Have tried many of your recipes, and this kale and quinoa salad is wonderful! The dressing is just perfect to showcase this salad!
Since subscribing to your website, I would like to thank you for the 20 extra pounds I have put on! Your recipes are just so yummy and well seasoned! 
Thank you, always look forward to your next email!
P.S. Also, thank you for formatting your recipes to fit on a single page so I can print them out to put in my best recipe binder for repeated use!

I am so glad to see that I am not alone with messaging the kale, it makes such a difference. Can’t wait to try this one and even try freezing it. Love getting your emails, keep up the good work. Have a great weekend.

https://content.jwplatform.com/videos/GCudud6U.mp4

Kale quinoa salad is delightfully delicious and nutritious!

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