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Quinoa Kale Salad with Lemon Dressing Recipe

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3.8 from 9 reviews

A vibrant and nutritious Quinoa Kale Salad with Lemon Dressing combines fluffy toasted quinoa, tender massaged kale, crisp vegetables, and a zesty lemon dressing. Enhanced with chickpeas, crunchy almonds, and optional feta cheese, this salad is perfect for a light yet satisfying meal, served fresh or chilled.

  • Total Time: 28 minutes
  • Yield: 6 servings

Ingredients

Grains & Legumes

  • 1/2 cup dry quinoa (tri-color or regular white)
  • 1 + 1/4 cup water
  • 1 can chickpeas (15 oz – drained and rinsed)

Vegetables

  • 2 cups chopped kale
  • 1 cup finely chopped broccoli florets
  • 1/3 – 1/2 cup finely chopped red onion
  • 1 red bell pepper, chopped

Dairy & Nuts

  • 1/2 cup crumbled feta cheese (skip if vegan)
  • 1/4 cup sliced almonds

Dressing

  • 1.5 lemons, juiced
  • 3 tablespoons avocado oil (or light olive oil)
  • 1 teaspoon white wine vinegar
  • 1 clove garlic
  • 1/4 teaspoon sea salt (or extra, to taste)
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon dried dill (optional, to taste)

Instructions

  1. Toast and Cook Quinoa: Rinse and drain the quinoa thoroughly using a mesh strainer. Place a small pot on medium heat and lightly toast the quinoa, stirring often, to enhance its nuttiness and fluffiness. Add water, increase heat to high and bring to a boil. Reduce heat to low, cover with the lid slightly ajar, and simmer for 12-13 minutes until quinoa is fluffy and liquid is absorbed.
  2. Fluff and Cool Quinoa: Fluff the cooked quinoa with a fork and season with salt and pepper to taste. Transfer to a medium bowl to allow it to cool.
  3. Prepare Kale: While quinoa cooks, wash and dry the chopped kale using a salad spinner. Massage the kale with a drizzle of oil and a pinch of salt to tenderize and soften it for better texture and flavor.
  4. Combine Salad Ingredients: Toss the massaged kale with chickpeas, chopped red bell pepper, finely chopped broccoli, red onion, and sliced almonds. Then mix in the cooled quinoa.
  5. Make and Add Dressing: Whisk together lemon juice, avocado oil, white wine vinegar, garlic, sea salt, black pepper, and optional dried dill. Taste and adjust by adding more oil or a sweetener if desired. Pour the dressing over the salad and mix thoroughly to coat.
  6. Serve or Chill: Garnish the salad with crumbled feta cheese if using. Serve immediately or chill in the refrigerator to allow flavors to meld. The salad can be enjoyed fresh or cold as a meal prep option.

Notes

  • Toasting quinoa is optional but adds a nuttier flavor and better texture.
  • Massaging kale with oil and salt softens its texture and reduces bitterness.
  • Feta cheese is optional, skip or substitute with a vegan alternative if preferred.
  • The dressing can be adjusted with added sweeteners like honey or maple syrup to balance tartness.
  • Chilling the salad before serving intensifies the flavor as the dressing soaks in.
  • Slice almonds finely if you want the nuts distributed evenly in every bite.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://dishiary.com/quinoa-kale-salad-with-lemon-dressing-recipe/