kale and quinoa salad recipe

Written BySheba G Updated On
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The Best kale and quinoa salad recipe

This kale and quinoa salad is the recipe I make more than any other, and it earns that spot because it actually holds up. I can put it together in about 25 minutes, keep it in the fridge for a few days, and eat it for lunch without it turning limp and sad. Some nights it sits next to grilled chicken as a side dish, and other nights it is dinner on its own when I cannot face turning on the stove again.

My family is not a household of kale enthusiasts, so I will be honest about that. My kids eat around the greens and go straight for the quinoa and whatever crunchy bits I have tossed in, and I have made peace with it. My husband takes the leftovers to work the next day, which tells me more than any compliment at the table would. It has become the thing I bring to potlucks and backyard cookouts because it travels well and does not need to be served warm.

Kale brings fiber, vitamin C, and vitamin K to the bowl, and quinoa adds protein and complex carbs that keep me full through the afternoon instead of hunting for a snack an hour later. The combination gives you a salad that eats like a real meal. I make it on Sunday when I want lunches lined up for the week, and I make it on a Tuesday when dinner needs to be fast and something I feel good about serving.

Kale and Quinoa Salad

4.8 from 822 votes

Hearty kale and fluffy quinoa tossed with a bright lemon-Dijon dressing, then finished with toasted almonds, dried cranberries, and crumbled feta. It holds up well in the fridge, so it works as a make-ahead lunch or a sturdy side for grilled chicken or fish.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Salad

1 cup quinoa, rinsed well
1 3/4 cups water
1 bunch lacinato or curly kale, about 8 ounces
2 teaspoons olive oil, for massaging the kale
1/4 teaspoon salt, for the kale
1/2 cup crumbled feta
1/4 cup sliced almonds
1/4 cup dried cranberries

For the Lemon-Dijon Dressing

3 tablespoons olive oil
2 tablespoons fresh lemon juice, from about 1 lemon
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Rinse the quinoa under cool running water in a fine-mesh strainer until the water runs clear, about 30 seconds. Combine it with the water in a medium saucepan and bring to a boil over high heat.
2Reduce the heat to low, cover, and simmer for 15 minutes, until the quinoa is tender and the little spiral germ rings have separated from the seeds. Pull the pan off the heat and let it sit covered for 5 minutes, then fluff with a fork and spread on a plate to cool slightly.
3While the quinoa cooks, strip the kale leaves from the thick stems and tear or chop them into bite-size pieces. Put the kale in the large bowl, drizzle with the 2 teaspoons olive oil and 1/4 teaspoon salt, and massage with your hands for 1 to 2 minutes, until the leaves darken, soften, and shrink by about a third.
4Whisk the dressing in a small bowl: 3 tablespoons olive oil, lemon juice, Dijon, maple syrup, garlic, salt, and pepper. Taste and adjust the lemon or salt as needed. It should be sharp and a little punchy, since it gets diluted by the quinoa.
5Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan often, until they smell nutty and turn light golden at the edges. Slide them onto a plate right away so they stop cooking.
6Add the warm quinoa to the kale along with the dressing and toss until everything is evenly coated. Fold in the feta, cranberries, and half the almonds.
7Let the salad sit for 10 minutes so the kale absorbs the dressing, then scatter the remaining almonds over the top. Serve at room temperature, or refrigerate for up to 3 days and toss again before serving.

🔧Equipment

Fine-mesh strainer
Medium saucepan with lid
Large mixing bowl
Small bowl
Whisk
Chef’s knife and cutting board
Dry skillet

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 20g💛Saturated Fat: 4g❤️Cholesterol: 10mg🧂Sodium: 240mg🌾Total Carbs: 42g🥦Dietary Fiber: 6g🍬Sugars: 7g🥩Protein: 12g

📝Notes

Tips: Rinse the quinoa even if the package says pre-washed; it removes the bitter saponin coating. Kale stems are tough, so strip the leaves away rather than chopping the whole stem. Massaging the kale is the step that makes raw leaves pleasant to eat, so do not skip it. For a vegan version, omit the feta and add an extra pinch of salt plus a tablespoon of nutritional yeast. If you plan to eat leftovers over several days, hold back half the almonds and add them just before serving so they stay crisp. Swapping in baby spinach or shredded Brussels sprouts for part of the kale works if you want a softer texture.

Watch Video Of How Kale and Quinoa Salad Works

This kale and quinoa salad is the one I bring when I need something that works for any occasion, whether it is a weeknight dinner or a big family gathering where everyone has different tastes. It holds up well on a buffet table, it travels without wilting, and there is usually enough to feed a crowd without much fuss. I keep coming back to it because it is simple, filling, and gets eaten every single time.

❓ Frequently Asked Questions About Kale and Quinoa Salad

1. Do I really need to massage the kale, or can I skip that step?

Massaging the kale is worth the few minutes it takes. Stripping the leaves from the tough stems and rubbing them with a little olive oil and a pinch of salt for two to three minutes breaks down the fibers and turns the raw leaves darker and silkier. Skip it and the salad will still work, but the kale will taste more bitter and chew like cabbage. If you are short on time, use younger, tender leaves and massage for just a minute.

2. What kind of quinoa works best, and how do I keep it from turning mushy?

White quinoa is the safest choice for a salad because it cooks up light and separates well; tri-color quinoa works too and adds color. Rinse it well before cooking to wash off the bitter coating, then simmer one part quinoa in about one and three-quarter parts water for 15 minutes, until the grains are tender and the little spiral tails pop out. Spread the cooked quinoa on a sheet pan to cool and steam off instead of leaving it in the pot, where it will keep softening.

3. Can I make this salad ahead of time for lunches?

Yes, and it holds up better than most salads. Keep the dressing separate and store the massaged kale, cooled quinoa, and heartier add-ins like chickpeas, carrots, or nuts in containers for up to four days. Toss with dressing just before eating, or dress the kale a few hours ahead so it softens further, then fold in the quinoa. Add anything delicate, such as avocado or fresh herbs, at the last minute.

4. How long does the finished salad keep in the fridge?

Once dressed, plan on about two days in an airtight container, since the kale will gradually wilt and the vegetables will release liquid. Undressed components keep closer to four days. If the salad looks dry after chilling, a squeeze of lemon and a small splash of olive oil brightens it back up before serving.

5. What can I add to make it a full meal?

The salad takes well to protein: roasted chicken, grilled shrimp, canned tuna, hard-boiled eggs, or a scoop of lentils all work. For crunch, try toasted almonds, sunflower seeds, or pepitas, and for a sweeter note, diced apple, dried cranberries, or roasted sweet potato cubes fit the flavor profile. Add these just before serving so the textures stay distinct.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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