This Kale Quinoa Salad is fresh, flavorful and super easy to throw together. Massaged kale, fluffy quinoa, crisp cucumber, tangy feta, and crunchy almonds come together in the best way and it’s all tied together with a zesty lemon and dill dressing. Every bite is packed with texture and bright, bold flavors.
This hearty salad is perfect as a light meal or a hearty side dish. You can even make it ahead of time for meal prep or to bring to a family gathering. It’s simple, delicious and just feels good to eat!
If you are looking for more salad recipes, check out our: Crunchy Winter Kale and Pomegranate Salad, Grilled Salmon Salad, Roast Pumpkin Salad, Arugula Burrata Salad, or Spicy Cucumber Salad.
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Why You Will Love This Recipe
- Quick: This salad comes together in under 30 minutes, making it perfect for busy days. While the quinoa cooks, you can massage the kale, chop the veggies and whisk up the simple dressing. With everything prepped at the same time, assembly is quick and effortless!
- Healthy: Loaded with nutritious ingredients like kale, quinoa and almonds, which are packed with fiber, protein and healthy fats, this salad is both balanced and wholesome. It is as nourishing as it is delicious!
- Versatile: This can be enjoyed as a light meal, a side dish or even prepped ahead for busy days. You can easily customize it by adding protein like grilled chicken or chickpeas, swapping out nuts or using your favorite veggies. It’s a recipe that works for any occasion and adapts to whatever you have on hand!
Ingredients
Here are the ingredients you will need for this kale salad recipe:
- Quinoa: You can use any type of quinoa in this recipe.
- Chicken stock: Use good quality chicken stock or chicken bone broth in this recipe.
- Raw Kale: Use 6 cups of Lacinato kale. It's also known as Tuscan Kale or Dinosaur Kale at the grocery store. If you prefer, you can also use curly kale in this recipe.
- Olive oil: Use a good quality extra virgin olive oil for the best flavor.
- Salt & black pepper
- Lemon juice: Freshly squeezed lemon juice will give you the most fresh and best flavor.
- Mustard: You will use Dijon mustard for the dressing.
- Vinegar: Use sherry vinegar in the dressing.
- Dill: Use fresh dill for the best flavor.
- Cucumber: Use Persian cucumbers, the crunch and flavor and perfect for this salad.
- Shallot: You can also use red onion as a substitute if you don't have shallots on hand.
- Almonds
- Feta cheese
Directions
Let's make this healthy salad recipe together!
Step 1
Start by combining quinoa and chicken stock in a small saucepan. Cover and bring it to a simmer over medium-low heat. Let it cook until the liquid is absorbed, about 10-12 minutes. Take it off the heat and let it sit, covered, for about 10 minutes.
Step 2
While the quinoa is cooking, grab a large bowl and add your chopped kale. Drizzle on olive oil and sprinkle with salt and pepper. Get your hands in there and massage the kale for about 2-3 minutes.
Step 3
In a small bowl or jar, mix together olive oil, lemon juice, Dijon mustard, sherry vinegar, dill, salt, and pepper. Whisk or shake until everything is well combined.
Step 4
Once the quinoa is ready, fluff it up and add it to the kale. Then toss in cucumber, shallot, chopped almonds, and crumbled feta cheese.
Step 5
Pour the dressing over the salad and give it a good toss to combine everything. Serve right away or store in the fridge for later.
Expert Tips and Tricks
Here are some expert tips to make this simple salad:
- Rinse the quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, which can make it taste bitter.
- Massage the kale: Don’t skip massaging the kale! It softens the leaves and makes them more enjoyable to eat. You’ll know it’s ready when the kale turns darker and feels tender.
- Make it a meal: Add your favorite protein like grilled chicken, shrimp or chickpeas to turn this salad into a hearty main dish.
Kitchen Equipment
Here is some kitchen equipment you will need for this quinoa kale salad. You can find all of these products on Amazon.
- Large bowl: Use a large bowl to serve this salad. I love this one!
- Wooden Spoon: I love these wooden spoons for mixing and serving the salad.
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this great recipe.
- Kale: Swap with spinach, arugula or mixed greens if you prefer a milder flavor.
- Quinoa: Use couscous, farro, bulgur, or rice for a different grain base.
- Chicken stock: Substitute with vegetable stock or water to make it vegetarian.
- Feta cheese: Try goat cheese, parmesan or omit entirely for a dairy free option.
- Almonds: Replace with walnuts, pecans, sunflower seeds, or pumpkin seeds. For extra flavor and crunch, try toasting the almonds before adding them to the salad.
- Dill: Use parsley, basil, cilantro, or chives if dill isn’t your favorite.
- Sherry vinegar: Substitute with red wine vinegar, apple cider vinegar or white balsamic.
- Additions: Toss in dried cranberries, golden raisins or diced apples for a touch of sweetness. Mix in roasted sweet potatoes, cherry tomatoes, or bell peppers for extra color and flavor. Add red pepper flakes for heat, lemon zest for some brightness or a drizzle of honey or maple syrup for a bit of sweetness.
What To Serve With
Here are some recipes to serve alongside this great salad:
Frequently Asked Questions
Quinoa is a super nutritious seed that cooks up like a grain. It’s gluten free, high in protein and has a mild, nutty flavor that works in all kinds of dishes.
Yes, you can definitely make this salad ahead of time! The kale holds up well in the fridge without getting soggy, and the flavors actually get better as they sit. Just wait to add the dressing and any crunchy toppings, like almonds, until right before serving to keep everything fresh and crisp.
Absolutely! The dressing can be made ahead and stored in an airtight container or jar in the fridge for up to a week. It’s actually better after the flavors have had time to meld together. Just give it a good shake or whisk before using to make sure everything is well mixed.
Recipe Storage and Reheating
Here are storage and reheating instructions for this kale quinoa salad recipe:
- Refrigerator Storage: Store the salad in an airtight container in the fridge for up to two days, but keep the dressing separate to prevent it from getting soggy.
- Freezer Storage: Freezing is not recommended for this recipe.
Other Recipes to Try
Kale Quinoa Salad Recipe with Easy Dijon Dressing
Ingredients
For the Quinoa:
- 1 cup Quinoa
- 2 cups Chicken Stock
For the Kale:
- 6 cups Lacinato Kale diced
- 2 tablespoons Extra Virgin Olive Oil
- Salt and Black pepper to taste
For the Dressing:
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Lemon Juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Sherry vinegar
- 1 teaspoon Dill
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
For the Salad:
- 1 Persian cucumber diced
- 1 Shallot sliced thin
- ½ cup Almonds chopped
- ½ cup Feta Cheese crumbled
- 2 tablespoon Dill diced
Instructions
- Combine the quinoa and chicken stock in a small saucepan over medium-low heat. Cover, then bring to a simmer. Simmer for 10-12 minutes, until water is absorbed. Remove from heat and leave lid on the saucepan for 10 minutes.
- In a large bowl, combine diced kale, extra virgin olive oil, salt, and black pepper. Massage kale with your hands for 2-3 minutes and set aside.
- Combine salad dressing ingredients in a small bowl or jar. Whisk or shake until combined.
- Add diced cucumber, shallot, chopped almonds, crumbled feta cheese, and dill to the kale. Add quinoa and top with salad dressing. Toss and serve.
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