Kale and Quinoa Salad with Lemon Vinaigrette

This Kale and Quinoa Salad with Lemon Vinaigrette is a vibrant, protein-packed dish that’s perfect for a light lunch or a refreshing side. The crispy kale pairs beautifully with nutty quinoa, fresh vegetables, and a tangy lemon dressing, creating a healthy and delicious salad.

Ingredients

For the Salad

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 4 cups kale, stems removed and chopped
• 1 tablespoon olive oil
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup cucumber, diced
• 1/4 cup toasted almonds or sunflower seeds (optional, for crunch)
• 1/4 cup crumbled feta cheese (optional, for extra flavour)

For the Lemon Vinaigrette

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste

Instructions

Cook the Quinoa

In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat, fluff with a fork, and set aside to cool.

Prepare the Kale

Place the chopped kale in a large bowl. Drizzle with olive oil and massage the leaves gently with your hands for 1–2 minutes until softened. This step reduces bitterness and enhances the kale’s texture.

Make the Lemon Vinaigrette

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic powder, salt, and black pepper. Taste and adjust seasoning if needed.

Assemble the Salad

In the large bowl with the kale, add the cooked quinoa, cherry tomatoes, red onion, cucumber, and toasted almonds. Toss gently to combine. Drizzle the lemon vinaigrette over the salad and toss again to coat all ingredients evenly.

Serve

Top the salad with crumbled feta cheese if desired. Serve immediately as a main dish or a side.

Tips for Perfect Kale and Quinoa Salad

• Toast the quinoa: Toasting the quinoa in a dry pan before cooking enhances its nutty flavour.
• Prep ahead: Cook the quinoa and prepare the kale ahead of time to save effort when assembling the salad.
• Customise toppings: Add avocado, dried cranberries, or roasted sweet potatoes for additional texture and flavour.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days, but add the dressing just before serving to keep the salad fresh.

This Kale and Quinoa Salad with Lemon Vinaigrette is a nutrient-packed dish that’s both satisfying and versatile. Whether enjoyed on its own or paired with a protein, it’s a healthy and delicious option for any meal!