Kale Quinoa Salad Recipe

Kale Quinoa Salad in a bowl from the top view

A quick and easy to make gluten-free Kale and Quinoa Salad recipe packed with superfoods like quinoa, kale, avocados, and more. Perfect as a light salad lunch, a side dish or as a part of your weekly meal plan.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Total Time 20

Servings servings

Calories 413kcal

Author Aysegul Sanford

Ingredients

For the Salad Dressing:

½ cup olive oil
4 tablespoons lemon juice
2 small cloves of garlic minced
1 teaspoon dijon mustard
1 teaspoon kosher salt
½ teaspoon black pepper

For The Salad:

6 cups kale leaves * cut into thin strips
2 cups cooked quinoa white, red, or tricolor quinoa would all work
1 can chickpeas, drained and rinsed (15 oz.)
1 head of broccoli chopped into small pieces
1 avocado cut into cubes
1 cup pomegranate arils or dried cranberries
1 cup sliced almond lightly toasted
1 cup crumbled feta cheese optional

Instructions

To make the salad dressing: Place all the ingredients in a bowl and give it a whisk.
To make the salad: Place kale leaves in a large salad bowl. Drizzle half of the dressing over it. Using tongs (or clean hands) incorporate/massage the dressing into leaves for 1-2 minutes.
Add in the quinoa, chickpeas, broccoli, avocado, and pomegranate arils. Drizzle it with the rest of the dressing and give it a gentle toss using tongs.
Top it off with sliced almonds and feta cheese (if using). Toss and serve.

Notes

Yields: This recipe makes about 7-8 cups of salad, which is ideal for 6 servings. The nutritional values below are per serving.
To cook quinoa, place one cup of rinsed quinoa in a small pot along with 1 3/4 cup water (or stock) and a pinch of salt over medium-high heat. Bring it to a boil, put the lid on, turn it down to medium heat, and let it simmer for 11-12 minutes or until all the liquid is absorbed. Turn the heat off and let it rest for 5-10 minutes. Right before using it in your salad, fluff it with a fork.
The type of kale I used is curly kale as it is widely available. However, you can use other types of kale, such as Lacinato Kale or Baby Kale, in this recipe.
Not a fan of raw kale in salads? Try blanching kale instead.
Make Ahead: If you want to make this salad in advance, I recommend washing and storing kale a day in advance. You can also make the dressing and keep it in a mason jar. Then you can assemble the salad right before serving it.
To store leftovers: Place them in an airtight container. It will wilt as it sits, but thanks to the sturdy leaves of kale, it should be good for up to 3 days.

Nutrition