Kale Quinoa Salad

5 from 23 votes

This superfood kale and quinoa salad with crisp veggies and lemon-y dressing is fresh, vibrant, & loaded with nutrient and antioxidant-rich ingredients! A super satisfying texture and flavor-packed meal-prep salad to enjoy as a side or main.

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: American

Diet: Vegan

Servings: slices

Calories: 187kcal

Author: Toni Okamoto

Equipment

Ingredients

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, 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

Cook the quinoa according to package instructions. Once ready, allow it to fully cool.
Once the quinoa has cooled, in a large bowl, add the kale and olive oil. Massage the kale for 1 minute and let it rest while you make the dressing.
In a small bowl or jar, add the zest and juice of one lemon, then add the oil, vinegar, water, sugar, garlic powder, salt and pepper. Mix well and taste it. Add any more of the ingredients to taste. Set aside.
To the bowl with the kale, add the chickpeas, onion, cucumbers, tomatoes, and parsley. Add 5 tablespoons of dressing and mix well. Add the quinoa and dressing to taste. Mix well and top with croutons if using.

Notes

Massage the kale: This is the key to transforming kale leaves from tough and fibrous to a more tender bite while also removing bitterness.

For the best flavor: Leave the salad to rest for 10-15 minutes for all the flavors to meld and marinate.

Experiment: Have fun experimenting with different add-ins and customizations to fit your flavor and dietary profile.

Nutrition