Kale And Quinoa Salad
There is something so refreshing about a big bowl of salad that feels like both comfort food and a wellness boost. This Kale and Quinoa Salad is one of those recipes that checks all the boxes. It is colorful, hearty, and full of flavor, yet it feels light and energizing. The honey mustard dressing ties everything together with a bright tangy sweetness that makes every bite pop. Whether you are looking for a quick lunch, a side dish for dinner, or a meal prep option that will keep you satisfied all week, this salad is going to be a new favorite.
Servings 4
Calories 310kcal
Ingredients
- 1 cup uncooked quinoa rinsed
- 2 cups water or vegetable broth for cooking quinoa
- 1 large bunch kale stems removed and leaves chopped
- 1 red bell pepper diced
- 1 cup shredded carrots
- 1 small red onion finely sliced
- ½ cup dried cranberries or raisins
- ½ cup toasted pumpkin seeds or sunflower seeds
- ½ cup crumbled feta cheese optional, leave out for vegan
Honey Mustard Dressing
- ¼ cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey or maple syrup for vegan option
- 2 tablespoons apple cider vinegar
- 1 small garlic clove minced
- Pinch of salt and pepper to taste
Instructions
- Rinse the quinoa under cold water to remove any bitterness. Add it to a saucepan with water or broth, then bring to a boil. Once boiling, reduce to a simmer, cover, and cook for about 15 minutes until the liquid is absorbed. Fluff with a fork and let it cool slightly.
- Remove the thick stems from the kale leaves and chop the leaves into bite-sized pieces. Place them in a large bowl. Drizzle with a teaspoon of olive oil and a small pinch of salt, then massage the leaves with your hands for 2–3 minutes until they soften and turn darker green. This step makes the kale tender and more enjoyable to eat.
- Dice the red bell pepper, slice the red onion thinly, and shred or grate the carrots. Keeping everything bite-sized helps the salad feel more cohesive and easy to enjoy.
- Whisk together olive oil, Dijon mustard, honey, apple cider vinegar, garlic, salt, and pepper until smooth. Alternatively, place everything in a small jar, close the lid, and shake well until emulsified. Taste and adjust the seasoning to your liking.
- In the large bowl with the kale, add quinoa, red bell pepper, carrots, red onion, cranberries, pumpkin seeds, and feta if using. Pour the dressing over the top. Gently toss everything together until evenly coated.
- This salad can be served immediately, but it also tastes even better after resting for 15 minutes in the fridge so the flavors can mingle. Garnish with extra seeds or a sprinkle of cheese before serving.
Notes
Massage the kale. This step may seem small, but it transforms the leaves from tough and bitter to soft and delicious.
Use broth for quinoa. Cooking quinoa in vegetable broth instead of water adds extra depth of flavor to the salad base.
Toast your seeds. A quick toast in a dry skillet brings out their nutty flavor and adds more crunch to each bite.
Make extra dressing. It is so good you may want to drizzle it on other salads, roasted veggies, or even grilled chicken.