Description
A vibrant and nutritious Kale and Quinoa Salad featuring tender kale leaves massaged with olive oil, fluffy quinoa, fresh herbs, zesty lemon dressing, crunchy roasted almonds, and creamy feta cheese. Perfect as a light main or a wholesome side dish, this salad combines bold flavors and textures for a satisfying healthy meal.
Ingredients
Scale
Salad Base
- 8 cups (packed) kale leaves
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup quinoa, any colour
- 2 cups water
Dressing
- Zest of 1 large lemon
- 2 1/2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard (or American mustard)
- 1 garlic clove, minced
- 1 tsp sugar (optional)
- 1/2 tsp salt
- 1/2 tsp pepper
Add-ins & Garnishes
- 1/4 cup dill leaves, roughly chopped
- 1/4 cup coriander/cilantro leaves, roughly chopped
- 1 red onion, quartered and finely sliced (optional)
- 1/3 – 1/2 cup chopped roasted almonds
- 100 g (3.5 oz) crumbled feta cheese
Instructions
- Prepare the kale: Wash and dry the kale leaves thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces. Place them in a large bowl and add 1 tablespoon of extra virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Massage the kale with your hands for about 3-5 minutes until the leaves become tender and slightly wilted.
- Cook the quinoa: Rinse the quinoa under cold water using a fine-mesh sieve to remove its natural bitterness. In a medium pot, combine 1 cup quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork. Allow to cool slightly.
- Make the dressing: In a small bowl, whisk together the lemon zest, lemon juice, 3 tablespoons extra virgin olive oil, Dijon mustard, minced garlic, optional sugar, salt, and pepper until well combined and emulsified.
- Assemble the salad: To the massaged kale, add the cooked quinoa, chopped dill, coriander leaves, finely sliced red onion if using, and roasted almonds. Pour the dressing over the salad and toss gently to combine everything evenly. Sprinkle the crumbled feta cheese on top as a finishing touch and serve immediately or chilled.
Notes
- Massaging the kale softens its texture and reduces bitterness, making it more enjoyable to eat raw.
- Rinsing quinoa removes the natural saponin coating, which can taste bitter if not washed off.
- You can use any color quinoa (white, red, black) depending on preference or availability.
- Roasted almonds add a satisfying crunch; substitute with other nuts like walnuts or pecans if preferred.
- For a vegan version, omit feta or substitute with a vegan cheese alternative.
