Description
A refreshing and nutritious Kale Quinoa Salad loaded with fresh kale, cooked quinoa, chickpeas, and a medley of crunchy and sweet ingredients, all tossed in a bright and tangy lemon dressing. This gluten-free and vegetarian salad is perfect for a healthy meal or side dish, packed with fiber, protein, and vibrant flavors.
Ingredients
Salad Ingredients
- 6 cups chopped kale
- 1 teaspoon olive oil (for massaging the kale)
- 1 cup cooked quinoa, cooled
- 1 cup canned chickpeas, drained and rinsed
- ⅓ cup diced red onion
- ⅓ cup diced cucumber
- ⅓ cup pepitas (pumpkin seeds)
- ⅓ cup golden raisins
- ⅓ cup crumbled feta cheese
- ⅛ cup fresh chopped dill
- ⅛ cup fresh chopped parsley
Lemon Dressing
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the kale: Rinse the kale thoroughly under cold water, then dry it well using a clean towel or salad spinner. Chop the kale into bite-sized pieces with a sharp knife and place it in a large bowl. Drizzle with 1 teaspoon olive oil and sprinkle a pinch of salt. Massage the kale with your hands for 1-2 minutes until it softens and tenderizes. Let it rest for 10 minutes to further soften.
- Assemble the salad: To the bowl with the massaged kale, add the cooked quinoa, chickpeas, diced red onion, diced cucumber, pepitas, golden raisins, crumbled feta cheese, chopped dill, and parsley. Gently toss all ingredients together to combine evenly.
- Dress and serve: In a small bowl, whisk together lemon juice, olive oil, honey (or maple syrup), Dijon mustard, salt, and pepper to make the lemon dressing. Pour the dressing over the salad and toss thoroughly to coat everything evenly. Serve immediately and enjoy a fresh, vibrant kale quinoa salad.
Notes
- For extra protein, add grilled chicken or tofu if desired.
- You can prepare quinoa ahead of time and store it in the refrigerator.
- Massage the kale well to make it less bitter and easier to digest.
- Adjust lemon dressing ingredients to your taste preference for acidity or sweetness.
- Use pepitas or any other nuts/seeds for additional crunch.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (to cook quinoa if not pre-cooked)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
