Kale Quinoa Salad with Lemon Dressing Recipe

Introduction

This Kale Quinoa Salad is a vibrant and nutritious dish bursting with fresh flavors and textures. Tossed with a zesty lemon dressing, it’s perfect as a light lunch or a satisfying side.

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
• 1/3 cup diced red onion
• 1/3 cup diced cucumber
• 1/3 cup pepitas
• 1/3 cup golden raisins
• 1/3 cup crumbled feta cheese
• 1/8 cup fresh chopped dill
• 1/8 cup fresh chopped parsley
• Kale salad dressing: see dressing instructions below

Instructions

1. Step 1: Rinse the kale thoroughly under cold water, then dry it using a clean towel or salad spinner. Chop the kale with a sharp knife and place it in a large bowl.
2. Step 2: Drizzle the kale with olive oil and sprinkle with a pinch of salt. Massage the kale with your hands for 1-2 minutes to tenderize and soften the leaves. Let it rest for 10 minutes.
3. Step 3: Add the cooked quinoa, chickpeas, diced red onion, cucumber, pepitas, golden raisins, crumbled feta, chopped dill, and parsley to the bowl with the kale.
4. Step 4: Prepare the lemon dressing (a simple mixture of lemon juice, olive oil, salt, and pepper works well). Pour the dressing over the salad and toss everything together until well combined.
5. Step 5: Serve immediately or chill for a short while to let the flavors meld.

Tips & Variations

• For extra creaminess, add a dollop of Greek yogurt or avocado to the dressing.
• Swap pepitas for toasted almonds or walnuts for a different nutty crunch.
• If you prefer a milder onion flavor, soak the diced red onion in cold water for 10 minutes before adding it to the salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the kale crisp, it’s best to store the dressing separately and toss just before serving. Leftover salad can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with couscous, bulgur, or even brown rice based on your preference.

How do I make the lemon dressing?

A simple lemon dressing can be made by whisking together fresh lemon juice, olive oil, salt, and black pepper to taste. You can also add a touch of honey or mustard for extra flavor.

Kale Quinoa Salad with Lemon Dressing Recipe

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★★★★★

4.8 from 125 reviews

A vibrant and nutritious Kale Quinoa Salad tossed with a zesty lemon dressing, combining tender massaged kale, protein-rich quinoa, chickpeas, crunchy pepitas, sweet golden raisins, and tangy feta cheese for a perfect healthy meal or side dish.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 15 minutes (quinoa cooking time, optional if using pre-cooked quinoa)
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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
• 1/3 cup diced red onion
• 1/3 cup diced cucumber
• 1/3 cup pepitas
• 1/3 cup golden raisins
• 1/3 cup crumbled feta cheese
• 1/8 cup fresh chopped dill
• 1/8 cup fresh chopped parsley

Kale Salad Dressing

• 1/4 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions

1. Prepare the Kale: Rinse the kale thoroughly under cold water using a salad spinner or by drying with a towel. Chop the kale into bite-sized pieces and place in a large bowl. Drizzle with olive oil and sprinkle with a pinch of salt. Massage and crunch the kale with your hands for 1-2 minutes until tender. Let it sit for 10 minutes to mellow.
2. Assemble the Salad: Add the cooked quinoa, drained chickpeas, diced red onion, diced cucumber, pepitas, golden raisins, crumbled feta cheese, chopped dill, and parsley to the bowl with the kale. Gently toss to combine all ingredients evenly.
3. Make the Dressing: In a small bowl or jar, whisk together fresh lemon juice, extra virgin olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper until well emulsified.
4. Dress and Serve: Pour the prepared lemon dressing over the salad mixture. Toss thoroughly to coat all ingredients with the dressing. Serve immediately or chill briefly for a cold salad experience.

Notes

• Massaging the kale is key to soften its texture and reduce bitterness.
• Quinoa can be cooked ahead and refrigerated to save time.
• For a vegan version, omit feta or substitute with a plant-based cheese.
• Adjust the sweetness in the dressing to your taste by adding more or less honey.
• This salad can be stored covered in the refrigerator for up to 2 days.

Keywords: kale quinoa salad, lemon dressing salad, healthy salad recipe, vegetarian kale salad, quinoa salad with feta