Go Back

Kale Quinoa Salad

A nutritious and delicious salad packed with protein, combining kale, quinoa, and a variety of fresh ingredients, perfect for meal prepping and satisfying your hunger.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 cup quinoa Any color works; it's the base that adds protein and fiber.
  • 1.5 cups water Needed to cook the quinoa.
  • 5 ounces kale About 5 cups chopped; packed with vitamins and minerals.
  • 1 cup edamame beans (frozen) Provides additional protein; these are quick to prepare.
  • 0.5 cup spring onions Gives a mild onion flavor; you can substitute with red onion if preferred.
  • 0.33 cup almonds Toasted and chopped for crunch; could swap for walnuts or seeds.
  • 0.5 cup feta cheese Crumbled or diced; use goat cheese for a different flavor.
  • 0.25 cup fresh dill Adds a fresh herb taste; dried dill works too.
Dressing
  • 0.25 cup extra virgin olive oil Healthy fat that helps absorb vitamins from the salad.
  • 3 tablespoons lemon juice Brightens the dish and balances flavors.
  • 1.5 tablespoons mustard (Dijon or American) Adds zing and complexity to the dressing.
  • 1.5 tablespoons maple syrup (or honey) Sweetens the dressing; adjust according to taste.
  • 1 teaspoon dried dill Complements fresh dill, enhancing flavor.
  • 1 teaspoon salt Taste as you go for personal preference.
  • 0.125 teaspoon black pepper Provides a bit of spice.

Method
 

Preparation
  1. Rinse 1 cup of quinoa thoroughly under cold water.
  2. Boil in a pot with plenty of salted water for 10–12 minutes or simmer with 1.5 cups of water until absorbed. Drain and let it cool completely.
  3. Remove the stems from 5 ounces of kale leaves, wash, and chop. In a bowl, add the juice from 0.5 lemon and 0.5 teaspoon of salt. Massage the kale for 1 minute until soft.
Dressing
  1. In a separate bowl or jar, whisk together 0.25 cup of extra virgin olive oil, 3 tablespoons of lemon juice, 1.5 tablespoons of mustard, 1.5 tablespoons of maple syrup, 1 teaspoon of dried dill, 1 teaspoon of salt, and 0.125 teaspoon of black pepper.
Mix & Combine
  1. Boil 1 cup of edamame beans according to package instructions for about 5 minutes. Drain and set aside.
  2. Toast 0.33 cup of almonds in a dry pan until golden, then chop.
  3. Slice 0.5 cup of spring onions and chop 0.25 cup of fresh dill.
  4. In a large bowl, combine the massaged kale, the edamame, chopped almonds, sliced spring onions, and fresh dill.
  5. Add in 0.5 cup of feta cheese and the dressing. Toss everything well to combine.
  6. Let the salad sit for 15–60 minutes before serving to enhance the flavors.

Notes

Store unused salad dressing separately to keep the salad crisp. Use leftovers as a filling for wraps or grain bowls for quick meals.