Introduction

This vibrant Kale Quinoa Salad is a refreshing and nutritious dish packed with fresh vegetables, protein-rich quinoa and chickpeas, and a tangy homemade dressing. Perfect as a light lunch or a satisfying side, it’s easy to prepare and full of flavor.

Ingredients

1 cup of uncooked quinoa, rinsed
3 cups of chopped kale
½ tablespoon of olive oil
1 (15.5-ounce) can of chickpeas, drained and rinsed
½ of a red onion, tiny diced
3 cups of diced cucumber
1 pint of cherry tomatoes, halved
1 cup of parsley, chopped (optional)
2 cups of croutons (optional)
1 lemon, juice and zest
2 tablespoons of olive oil
2 tablespoons of rice vinegar
⅓ cup of water
1 tablespoon of brown sugar or agave
1 teaspoon of garlic powder
Salt and pepper to taste

Instructions

Step 1: Cook the quinoa according to package instructions. Once cooked, set it aside to cool completely.
Step 2: In a large bowl, combine the chopped kale with ½ tablespoon of olive oil. Massage the kale with your hands for about one minute to soften it, then let it rest while you prepare the dressing.
Step 3: In a small bowl or jar, whisk together the lemon zest and juice, 2 tablespoons olive oil, rice vinegar, water, brown sugar or agave, garlic powder, salt, and pepper. Taste and adjust the seasoning as needed. Set this dressing aside.
Step 4: Add the chickpeas, diced red onion, cucumber, cherry tomatoes, and parsley (if using) to the bowl with the kale. Pour in about 5 tablespoons of the dressing and toss everything together well.
Step 5: Gently fold in the cooled quinoa and add more dressing to taste. Mix well until all ingredients are combined. Top with croutons if desired before serving.

Tips & Variations

For added crunch and flavor, toast the quinoa before cooking.
Swap rice vinegar for apple cider vinegar for a different tang.
Add a sprinkle of feta or goat cheese for extra creaminess.
Use kale stems for broth or compost to reduce waste.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep croutons separate until ready to serve to maintain their crunch. For best flavor, toss the salad again before serving and add any additional dressing if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, this recipe is naturally vegan when you omit any optional cheese toppings. The dressing and all ingredients used are plant-based.

How do I soften kale without massaging it?

If you prefer not to massage kale, you can blanch the leaves in boiling water for 30 seconds, then immediately transfer them to ice water. Drain well before using to maintain texture and color.

Kale Quinoa Salad Recipe

Print Recipe

★★★★★

4.7 from 60 reviews

A fresh and nutritious Kale Quinoa Salad combining protein-packed quinoa, vibrant kale, crisp vegetables, and a zesty lemon dressing. This salad is perfect as a light meal or side dish, featuring a delicious balance of flavors and textures enhanced by optional crunchy croutons.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Salad
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

Scale

Salad

1 cup uncooked quinoa, rinsed
3 cups chopped kale
½ tablespoon olive oil
1 (15.5-ounce) can chickpeas, drained and rinsed
½ red onion, tiny diced
3 cups diced cucumber
1 pint cherry tomatoes, halved
1 cup parsley, chopped (optional)
2 cups croutons (optional)

Dressing

1 lemon, juice and zest
2 tablespoons olive oil
2 tablespoons rice vinegar
⅓ cup water
1 tablespoon brown sugar or agave
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

Cook the quinoa: Prepare the quinoa according to package instructions by boiling it until tender. Once cooked, spread it out or leave it to cool completely to avoid wilting the kale.
Massage the kale: Place the chopped kale in a large bowl and drizzle with ½ tablespoon olive oil. Massage the kale gently with your hands for about one minute to soften its texture. Let it rest to absorb the oil while you prepare the dressing.
Make the dressing: In a small bowl or jar, combine the lemon zest and juice, 2 tablespoons olive oil, rice vinegar, water, brown sugar or agave, garlic powder, salt, and pepper. Whisk or shake well to blend all ingredients. Taste and adjust seasoning as desired. Set aside.
Combine salad ingredients: To the bowl with the massaged kale, add the chickpeas, diced red onion, cucumber, cherry tomatoes, and optional chopped parsley. Pour in 5 tablespoons of the dressing and toss well to combine.
Add quinoa and finish salad: Mix in the cooled quinoa and additional dressing to taste, tossing until evenly coated. Top the salad with optional croutons before serving for added crunch.

Notes

Ensure quinoa is fully cooled before mixing to keep the kale crisp and prevent wilting.
Massaging kale helps to soften its fibrous texture and reduce bitterness.
Adjust the dressing ingredients to suit your taste preference, especially the sweetness and acidity.
Croutons add a pleasant crunch but can be omitted for a gluten-free option.
For a vegan version, use agave instead of brown sugar if desired.

Keywords: kale quinoa salad, healthy salad, vegan salad, chickpea salad, lemon dressing, easy salad recipe