Easy Kale And Quinoa Salad Recipe

So, I just whipped up this killer Kale and Quinoa Salad, and can we talk about flavor explosion? The way the lemony garlic dressing massages into the kale, and then you hit those savory bits of feta and crunchy almonds—it’s seriously the fresh, vibrant meal prep you never knew you needed!

For a nourishing kick, I adore whipping up my Super Simple Kale and Quinoa Salad. It marries vibrant, nutrient-dense kale with protein-packed quinoa.

When tossing the two together, I add plenty of extra-virgin olive oil, a good squeeze of fresh lemon juice, and just a hint of garlic. Then, for an enjoyable contrast in textures and flavors, I add toasted almonds, dried cranberries, and crumbled feta.

Easy Kale And Quinoa Salad Recipe Ingredients

• Quinoa: High in protein; contains essential amino acids; gluten-free grain.
• Kale: Rich in vitamins A, C, and K; provides antioxidants; low-calorie superfood.
• Olive Oil: Heart-healthy fats; anti-inflammatory properties; enhances flavor.
• Lemon Juice: Adds tangy flavor; high in Vitamin C; aids digestion.
• Garlic: Boosts immune system; offers antibacterial benefits; strong flavor enhancer.

Easy Kale And Quinoa Salad Recipe Ingredient Quantities

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• 1 cup quinoa, rinsed
• 2 cups water
• 1 bunch kale, stems removed and leaves chopped
• 1/4 cup extra-virgin olive oil
• 1 lemon, juiced
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup toasted almonds, slivered
• 1/4 cup dried cranberries
• 1/4 cup feta cheese, crumbled

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How to Make this Easy Kale And Quinoa Salad Recipe

1. In a medium saucepan, put together 1 cup quinoa and 2 cups water. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 15 minutes or until the quinoa is fluffy and all the water is absorbed. Let cool.

2. While the kale is preparing, remove the stems and chop the leaves into bite-sized pieces.

3. In a tiny basin, blend 1/4 cup of high-quality olive oil, the squeezed juice of 1 lemon, 2 finely minced garlic cloves, and 1/4 teaspoon each of salt and black pepper. Whisk the mixture until well combined and emulsified.

4. Put the chopped kale in a large mixing bowl. Pour in half of the dressing. Use your hands to really get in there and work the dressing into the kale—this is called massaging. Do this for about 2-3 minutes, and you’ll see the kale change slightly in appearance. It will be softer and hold the dressing better. This is a step not to be skipped!

5. When the quinoa has cooled a bit, mix it into the kale.

6. Combine 1/4 cup of toasted almonds, 1/4 cup of dried cranberries, and 1/4 cup of crumbled feta cheese into the bowl.

7. Pour the rest of the dressing onto the salad and mix all the ingredients until they are fully integrated.

8. Allow the salad to sit for 5 minutes approximately to permit the flavors to meld together.

9. If necessary, season to taste. Add more salt, pepper, or lemon juice as you prefer.

10. Serve right away or keep in the fridge for up to one day before serving. Relish your Kale and Quinoa Salad, made easy!

Easy Kale And Quinoa Salad Recipe Equipment Needed

1. Medium saucepan
2. Small bowl
3. Whisk
4. Large mixing bowl
5. Cutting board
6. Knife
7. Measuring cups
8. Measuring spoons
9. Mixing spoon
10. Hands (for massaging kale)

FAQ

• Q: Can I use a different grain instead of quinoa?
  A: Yes, you can substitute quinoa with couscous, bulgur, or farro for a different texture and flavor.
• Q: How long will this salad last in the fridge?
  A: The salad can be stored in an airtight container in the fridge for up to 3 days.
• Q: Can I make this salad vegan?
  A: Yes, simply omit the feta cheese or replace it with a vegan cheese alternative.
• Q: Can I add extra protein to the salad?
  A: Absolutely! You can add grilled chicken, chickpeas, or tofu for additional protein.
• Q: Is it necessary to rinse the quinoa before cooking?
  A: Rinsing quinoa removes its natural coating, which can taste bitter or soapy, so it is recommended to rinse it before cooking.
• Q: Can I use a different type of kale?
  A: Yes, any variety of kale such as curly, Tuscan, or red kale can be used in this salad.

Easy Kale And Quinoa Salad Recipe Substitutions and Variations

You can substitute quinoa with couscous or brown rice.
Rather than kale, consider using spinach or Swiss chard.
Should you lack extra-virgin olive oil, use avocado oil or a light sesame oil instead.
Lime juice or apple cider vinegar can replace lemon juice.
Substitute toasted almonds for toasted walnuts or pecans.

Pro Tips

1. Rinse Quinoa Thoroughly Ensure you rinse the quinoa under cold water before cooking to remove its natural coating, called saponin, which can give it a bitter taste.

2. Toast Quinoa for Extra Flavor Before boiling, try dry toasting the rinsed quinoa in the saucepan over medium heat for a few minutes until it gives off a nutty aroma. This can enhance the flavor of the quinoa.

3. Massage Kale Properly Don’t skip the massaging step; it helps break down the fibers in kale, making it more tender and allowing it to absorb more flavor from the dressing.

4. Customize Your Dressing Add a teaspoon of honey or maple syrup to the dressing for a touch of sweetness that balances the tang of the lemon juice and cuts through the slight bitterness of the kale.

5. Enhance with Herbs Consider adding freshly chopped herbs like parsley or mint for an added layer of freshness and complexity to your salad.