Simple Quinoa Kale Salad with Lemon Vinaigrette
Prepare this fresh and filling quinoa kale salad using a bright lemon vinaigrette. This recipe is easy for a weeknight lunch or meal prep.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: No Cook/Assembly
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup dry quinoa
- 2 cups water or vegetable broth
- 1 bunch kale, stems removed and chopped
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans or walnuts
- 1/4 cup crumbled feta cheese (optional)
- For the Dressing:
- 1/4 cup fresh lemon juice
- 1/2 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the quinoa well under cold water. Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and let cool slightly.
- While the quinoa cooks, prepare the kale. Place the chopped kale in a large bowl. Pour a small amount of olive oil (about 1 teaspoon) over the kale and add a pinch of salt. Massage the kale with your hands for 2 to 3 minutes until it softens.
- Prepare the dressing: Whisk together lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper in a small bowl until emulsified.
- In the large bowl with the massaged kale, add the cooked quinoa, dried cranberries, and toasted nuts.
- Pour the lemon vinaigrette over the salad ingredients. Toss everything together until well combined.
- If using, gently fold in the crumbled feta cheese. Serve immediately or chill for later meal prep.
Notes
- Massaging the kale is key to making this salad enjoyable; do not skip this step.
- You can substitute chickpeas or grilled chicken for added protein.
- This salad keeps well in the refrigerator for up to four days for easy meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 350
- Fat: 28
- Saturated Fat: 4
- Unsaturated Fat: 24
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 7
- Protein: 14
- Cholesterol: 10