This kale quinoa salad is a delightful and nutritious dish that combines the earthy flavors of quinoa with the fresh, crisp taste of kale. Perfect for a light lunch or a side dish, this salad is packed with vibrant vegetables and a tangy lemon dressing that brings everything together beautifully.
If you don't typically stock quinoa or kale in your pantry, you'll need to pick these up at the supermarket. Quinoa is a protein-rich grain that cooks quickly and has a slightly nutty flavor. Kale is a leafy green vegetable that is highly nutritious and adds a wonderful texture to the salad. Make sure to get fresh cherry tomatoes and cucumber for the best flavor.
Ingredients for Kale Quinoa Salad Recipe
Quinoa: A protein-rich grain with a slightly nutty flavor, perfect for salads.
Kale: A leafy green vegetable that is highly nutritious and adds a wonderful texture to the salad.
Cherry tomatoes: Small, sweet tomatoes that add a burst of flavor and color.
Cucumber: Adds a refreshing crunch to the salad.
Red onion: Provides a sharp, tangy flavor that complements the other ingredients.
Feta cheese: A crumbly, salty cheese that adds richness and depth.
Olive oil: Used to make the dressing, it adds a smooth, fruity flavor.
Lemon juice: Adds a bright, tangy flavor to the dressing.
Salt: Enhances the flavors of all the ingredients.
Black pepper: Adds a bit of heat and complexity to the salad.
Technique Tip for This Recipe
To ensure your kale is tender and not too tough, try massaging it before adding it to the salad. Simply sprinkle a pinch of salt over the chopped kale and gently rub the leaves between your fingers for a few minutes. This breaks down the fibers and makes the kale more palatable, enhancing the overall texture of your Kale Quinoa Salad.
Suggested Side Dishes
Alternative Ingredients
quinoa - Substitute with bulgur: Bulgur has a similar texture and cooks faster, making it a convenient alternative.
water - Substitute with vegetable broth: Vegetable broth adds extra flavor to the quinoa.
kale - Substitute with spinach: Spinach is more tender and has a milder flavor, making it a good alternative.
cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture.
cucumber - Substitute with zucchini: Zucchini has a similar crunch and can be eaten raw in salads.
red onion - Substitute with shallots: Shallots have a milder flavor and can be used raw in salads.
feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.
lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness.
salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor along with saltiness.
black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile.
Alternative Recipes Similar to This Salad
How to Store or Freeze This Salad
- To keep your kale quinoa salad fresh, store it in an airtight container. This helps maintain the crispness of the vegetables and the fluffiness of the quinoa.
- Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days. The lemon juice in the dressing helps preserve the kale and other ingredients.
- If you plan to store the salad for longer, consider keeping the dressing separate. This prevents the kale from becoming soggy. Simply add the dressing just before serving.
- For freezing, portion the salad into individual servings. Use freezer-safe containers or resealable bags. This makes it easy to grab a quick, healthy meal.
- When freezing, leave out the feta cheese. Dairy products can change texture when frozen. Add fresh feta after thawing.
- To thaw, transfer the salad from the freezer to the refrigerator. Allow it to thaw overnight. This gradual thawing helps maintain the texture of the quinoa and vegetables.
- Before serving, give the salad a good toss. This helps redistribute the dressing and ensures every bite is flavorful.
- If the salad seems dry after thawing, drizzle a bit more olive oil and lemon juice. This refreshes the flavors and brings back the original zest.
How to Reheat Leftovers
Gently warm the kale quinoa salad in a skillet over low heat. Add a splash of olive oil to prevent sticking and to enhance the flavors. Stir occasionally until just warmed through, being careful not to overcook the kale.
Use a microwave-safe dish to reheat the salad. Cover it with a damp paper towel to retain moisture. Microwave on medium power in 30-second intervals, stirring in between, until the salad is evenly warmed.
For a slightly different texture, spread the salad on a baking sheet and warm it in the oven at 300°F (150°C) for about 10 minutes. This method can give the quinoa a slightly crispy texture while keeping the vegetables fresh.
If you prefer a cold salad, simply let it sit at room temperature for about 20-30 minutes before serving. This allows the flavors to meld together without the need for reheating.
Essential Tools for This Recipe
Saucepan: Used to cook the quinoa by boiling it in water until it is tender and the water is absorbed.
Strainer: Essential for rinsing the quinoa under cold water to remove any bitterness.
Mixing bowl: A large bowl needed to combine the cooled quinoa with the other salad ingredients like kale, cherry tomatoes, cucumber, red onion, and feta cheese.
Small bowl: Used to whisk together the olive oil, lemon juice, salt, and black pepper for the dressing.
Whisk: Helps in thoroughly mixing the olive oil, lemon juice, salt, and black pepper to create a smooth dressing.
Chef's knife: Necessary for chopping the kale, dicing the cucumber, and finely chopping the red onion.
Cutting board: Provides a safe and stable surface for chopping and dicing the vegetables.
Measuring cups: Used to measure out the quinoa, water, cherry tomatoes, and other ingredients accurately.
Measuring spoons: Essential for measuring the olive oil, lemon juice, salt, and black pepper precisely.
Salad tongs: Useful for tossing the salad ingredients together to ensure even distribution of the dressing.
Time-Saving Tips for Making This Salad
Pre-wash and chop: Wash and chop the kale, cherry tomatoes, and cucumber in advance. Store them in airtight containers in the fridge.
Batch cook quinoa: Cook a large batch of quinoa and store it in the fridge for up to a week. This way, you can quickly assemble the salad.
Use pre-crumbled feta: Save time by buying pre-crumbled feta cheese instead of crumbling it yourself.
Make dressing ahead: Whisk together the olive oil, lemon juice, salt, and black pepper and store it in a jar. Shake before using.
Kale Quinoa Salad Recipe
Ingredients
Main Ingredients
- 1 cup quinoa rinsed
- 2 cups water
- 1 bunch kale chopped
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ¼ cup red onion finely chopped
- ¼ cup feta cheese crumbled
- ¼ cup olive oil
- 2 tablespoon lemon juice freshly squeezed
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
Instructions
- 1. Rinse the quinoa under cold water.
- 2. In a saucepan, bring water to a boil. Add the quinoa, reduce heat, and simmer for 15 minutes or until water is absorbed. Let it cool.
- 3. In a large mixing bowl, combine the cooled quinoa, chopped kale, cherry tomatoes, cucumber, red onion, and feta cheese.
- 4. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour over the salad and toss to combine.
- 5. Serve immediately or refrigerate for later.
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