If you’re looking for a quick and tasty meal, I’ve got a Zesty Kale And Quinoa Salad recipe that fits the bill! This salad is not only filling but also super nutritious, making it a great option for busy days.
This quick kale quinoa salad addresses busy weeknights, limited pantry ingredients, and bland lunches by delivering a nutritious, satisfying option in minutes.
As someone who loves to cook but has to avoid gluten, finding meals that everyone can enjoy can be tricky. Sometimes, I just don’t have the time to whip up a complicated dish, and that’s where this salad shines. It’s fresh, easy to put together, and perfect for a busy weekday.
This recipe works well because you can whip it up in just 15 minutes. Plus, it keeps in the fridge, and the flavors actually get better over time, which means you can enjoy it for lunch throughout the week. The honey mustard dressing brings a nice zing that complements the savory ingredients.
If you’re into bright, quick meals, this salad is for you! If you need a nice partner dish, try out my Chickpea Tuna Salad for something delicious on the side.
Table of contents
Why You Will Love This Recipe
- Flavor Variety : This salad’s flavor profile hits all the right notes, citrusy, tangy, and savory, making it a treat for your taste buds.
- Crispy Freshness : The kale stays fresh and crunchy, even after a few days in the fridge, so you can enjoy it throughout the week.
- Quick and Convenient : You can whip this salad up in just 15 minutes, making it ideal for those hectic weekdays when you’re short on time.
- Easy Customization : It’s super simple to switch up the ingredients, so you can tailor it to whatever grains and greens you have on hand.
Quick Zesty Kale Quinoa Salad
- Prep Time: 5 minutes
- Cool Time: 0 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Salad
- Diet: Vegetarian
Description
A fresh, nutritious salad combining zesty kale and quinoa, perfect for a light meal or side dish.
Ingredients
- 1/4 cup (60ml) extra-virgin olive oil, high quality recommended
- 1 Tbsp (15g) Dijon mustard, smooth texture
- 1 Tbsp (15ml) lemon juice, freshly squeezed
- 1 Tbsp (21g) honey, or maple syrup as a substitute
- 1 clove garlic, minced
- Pinch salt and pepper
- 1 cup (185g) quinoa, rinsed well before cooking
- 4 handfuls (approximately 200g) finely chopped curly kale, stems removed and cut into 1/2 inch pieces
- 1/2 cup (75g) diced red onion
- 1/2 cup (75g) feta cheese, cubed or crumbled
- 1/4 cup (40g) raisins, or dried cranberries as a substitute
Instructions
- Cook Quinoa & Cool: Start by rinsing the quinoa well in a fine mesh strainer. In a pot, add 2 cups (480ml) water and the rinsed quinoa. Bring to a boil, then reduce the heat, cover, and simmer for about 10 minutes or until the water is absorbed and quinoa is fluffy. Once it is done, let it cool for a few minutes.
- Massage the Kale: Grab the kale and massage the leaves for a couple of minutes until they turn darker and feel softer. It should break down a bit in your hands. If the leaves are still tough, continue massaging until they soften significantly.
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, Dijon mustard, lemon juice, honey, minced garlic, salt, and pepper until smooth and well combined. Make sure to blend thoroughly to prevent clumps.
- Toss Everything Together: In a large bowl, add the cooled quinoa, massaged kale, diced red onion, feta cheese, and raisins. Drizzle the dressing over the top and gently toss the salad until all ingredients are coated. Be careful not to overmix to maintain the integrity of the ingredients.
- Serve & Enjoy: Spoon the salad onto plates and serve immediately for the best texture. This salad can be stored, but for optimal freshness, keep the dressing separate until ready to serve to maintain the salad’s crispness.
Notes
- Storage Tips: Store this salad in an airtight container in the fridge for up to 5 days. Keep dressing separate until ready to serve to avoid sogginess.
- Expert Tips: Rinse quinoa well to prevent bitterness and ensure it cooks fluffy. If quinoa turns out mushy, it might not have been rinsed enough. Massage kale thoroughly to soften. If salad gets soggy, dressing should be stored separate.
- Reheating Instructions: This salad is best served cold and does not require reheating.
- Serving Suggestions: Pair with grilled chicken for a hearty meal, serve alongside roasted chickpeas for a protein boost, or top with avocado slices for extra richness.
- Recipe Variations: Add grilled shrimp for a seafood twist, include roasted vegetables for added flavor, or swap honey for maple syrup for a vegan option.
- Ingredient Notes: Look for high-quality extra-virgin olive oil for best results. If you want to swap feta cheese, goat cheese can blend well if whisked into the dressing. If avoiding raisins, dried cranberries can be used instead.
Nutrition
- Calories: 264
- Sugar: 7.4g
- Sodium: 198mg
- Fat: 12.9g
- Saturated Fat: 3.3g
- Unsaturated Fat: 9.6g
- Trans Fat: 0g
- Carbohydrates: 31.6g
- Fiber: 3g
- Protein: 7.3g
- Cholesterol: 11mg
Ingredient Notes
- Extra-virgin olive oil: This adds richness and helps bring all the flavors together. Go for a good quality oil, you really taste the difference!
- Dijon mustard: A little bit of tanginess comes from this guy. Look for a smooth texture to mix well with the other ingredients!
- Lemon juice: Fresh lemon juice brightens everything up! Make sure to squeeze it right before using to keep that zesty flavor intact.
- Honey: It balances the tanginess with a bit of sweetness. If you don’t have honey, maple syrup works just as well in a pinch!
- Garlic: Minced garlic adds a nice punch. Fresh is best, but jarred minced garlic can also save you some time!
- Quinoa: This is the star of the show! Rinse it well before cooking to wash away any bitterness, it makes all the difference.
- Curly kale: Adds a hearty texture! Be sure to massage the leaves for a bit, this helps soften them up, making them more enjoyable.
- Red onion: These add a lovely crunch and a bit of bite! If you prefer milder flavor, soaking the diced onion in cold water helps a lot.
- Feta cheese: It gives a nice creamy and tangy contrast. If you’re not a fan, goat cheese could work as a substitute too.
- Raisins: These provide a sweet little pop! But if you’re not into raisins, dried cranberries can do the trick, too.
Recipe Tips
- If quinoa comes out mushy, rinsing it thoroughly before cooking can help achieve a more desirable fluffy texture.
- When you find the kale still tough, massaging it longer can help soften the leaves until they darken.
- If your salad becomes soggy after storage, keeping the dressing in a separate container until serving can prevent this issue.
- For added freshness, rinsing your quinoa allows you to remove any bitterness, which can improve the overall flavor.
- When preparing ahead, making sure the kale is well-massaged will keep it crisp for several days in the fridge.
Serving Suggestions
Pair this zesty kale and quinoa salad with grilled chicken for a hearty meal. Serve alongside roasted chickpeas for extra protein and nutrition.
This salad works well as a filling component in wraps or as a base for grain bowls. Top it with avocado slices to add richness and creaminess.
Drizzle with lemon vinaigrette to enhance the flavors in the salad. A sprinkle of crushed red pepper can add a touch of heat.
Recipe variations
- You can use farro instead of quinoa for a nuttier flavor and chewy texture.
- Add ½ teaspoon smoked paprika and 1 teaspoon lemon zest for a more vibrant taste.
- Either substitute feta cheese with goat cheese or omit it entirely for a dairy-free option.
- If meal prepping, increase the quinoa to 2 cups and kale to 8 handfuls for larger servings. Check out my Blueberry Arugula Salad recipe for more ideas!
Save This Recipe!
How to Store?
To keep your zesty kale and quinoa salad fresh, follow these storage tips:
Refrigeration: Store salad in an airtight container in the fridge for up to 5 days. Keep ingredients fresh and crispy.
Freezing: Place salad in a freezer bag, remove as much air as possible, and freeze for up to 3 months. Thaw in refrigerator overnight.
Separation: Pack dressing separately in a small container. Combine just before serving to maintain salad texture and taste.
Other Recipes You’ll Love
- Mexican Street Corn Salad (Elote)
- Tomato Burrata Salad
- Blueberry Goat Cheese Flatbread with Caramelized Onions
- Cucumber Tzatziki Salad
If you enjoyed this Zesty Kale And Quinoa Salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
