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Kale and Quinoa Salad
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5 from 1 vote

Kale and Quinoa Salad

This healthy salad can be varied in myriad ways using vegetables and grains of your choice. Makes 8 to 10 servings, depending on what you put in your salad.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Salad
Cuisine: American
Keyword: kale, quinoa
Servings: 8 servings.
Calories: 231kcal

Ingredients

  • 1 cup tri-color or regular quinoa
  • ½ teaspoon plus 1 teaspoon fine sea salt
  • 1 ½ cups water
  • ½ cup extra virgin olive oil
  • cup freshly squeezed lemon juice , or rice vinegar
  • 1 clove garlic , minced
  • Large pinch cayenne pepper
  • 1 bunch curly kale , washed
  • 4 each green onions , chopped
  • ¼ cup chopped cilantro or flat-leaf parsley
  • ½ cup toasted pumpkin seeds

Instructions

  • Rinse the quinoa. In a saucepan, bring the water and ½ teaspoon of the salt to a boil. Add the quinoa, reduce the heat to low, cover, and cook until the water is absorbed, about 15 minutes.
  • Let stand and allow to cool 10 minutes. Fluff with a fork and set aside.
  • Make a dressing with the olive oil, lemon juice, garlic, remaining salt and cayenne. Set aside.
  • Strip and discard the stems from the kale—them chop into ¼-inch by 1-inch strips. Sprinkle a pinch of salt over the kale and massage theleaves with your hands, until the leaves are darker and have reduced in volumeby about one-third.
  • Add the cooled quinoa to the bowl. Add the green onions, cilantro, and pumpkin seeds. 
  • Pour the vinaigrette on top and toss everything together. Taste and adjust the seasoning.
  • Serve immediately or cover and refrigerate. This salad keepswell, chilled, for several days.

Notes

  • Vary this salad according to what you have on hand. Start with 2 cups of any cooked grain. Add your personal mix of crunchy and leafy vegetables, including a flavorful allium, like garlic scapes, green onions, or chopped chives. Dress with a simple olive oil and vinegar dressing.
  • To wilt your kale, put it in the microwave for 30 seconds. If you don't want to use a microwave, blanch the kale in boiling water, then shock it in ice water to keep the bright green color.

Nutrition

Calories: 231kcal | Carbohydrates: 16g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 157mg | Potassium: 256mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1791IU | Vitamin C: 26mg | Calcium: 42mg | Iron: 2mg