Quinoa, Recipes, Sides

Kale Quinoa Salad

When I was asked to cater the bridal shower, I was told that the bride loooved kale and quinoa. This salad was the direct inspiration of that. Well, and of Smitten Kitchen. Ha. But anyways, this kale quinoa salad is just SO good, you guys. It’s so fresh and delightful, I could seriously eat it for breakfast and be happy. With a fried egg on top? Oh goodness, I think I’m going to try that really soon.

Kale Quinoa Salad | thepajamachef.com

Like any kale or quinoa salad, the sky’s the limit on mix ins. I just used some basic, affordable pantry staples: dried cranberries, almonds, and feta, but feel free to adjust based on your preferences. I’m a huge pistachio fan myself and think think that would be yummy. Oh, and don’t skip the dressing! Sometimes I just wanna do a basic olive oil rub on kale or quinoa but taking a couple minutes to mix up this vinaigrette-eqse dressing is totally worth it. Enjoy!

Kale Quinoa Salad | thepajamachef.com

one year ago: Mexican Rice
two years ago: Black Bean Wraps

Kale Quinoa Salad [adapted from Smitten Kitchen]
click to print

Ingredients:

for salad

  • 1 1/2 cups cooked quinoa, cooled
  • 8 ounces kale, stems removed and thinly chopped
  • 1/3 cup dried cranberries [or cherries]
  • 3 scallions, chopped
  • 1/2 cup toasted slivered almonds
  • 1/4 cup crumbled feta cheese

for dressing

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon dried dill
  • salt and freshly ground black pepper, as desired

Directions:

In a large bowl, toss together quinoa, kale, cranberries, and scallions. In a small bowl, whisk together the dressing ingredients: olive oil, viengar,lemon juice, mustard, honey, and dill. Taste and add salt and pepper as desired. Pour dressing over salad and toss well. Refrigerate for at least 30 minutes before serving to set. Top with almonds and feta just before eating.

Time: 40 minutes [10 minutes active].
Yield: 6-8 servings.

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