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Kale Quinoa Salad in a bowl from the top view
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5 from 8 votes

Kale Quinoa Salad Recipe

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.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 6 servings
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

Calories: 413kcal | Carbohydrates: 29g | Protein: 10g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 710mg | Potassium: 696mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6853IU | Vitamin C: 91mg | Calcium: 245mg | Iron: 2mg

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