When you want to eat something satisfying and delicious, look no further than Kale and Quinoa Salad. With buttery avocado, creamy feta cheese and crunchy almonds, every bite is a little different. So easy to make and assemble, you’ll only need to cook the quinoa until light and fluffy then add it while it’s warm to thin kale ribbons that you’ve given a salt massage. Top with remaining ingredients and you’re ready to eat.
William Blake dreamed of angels and devils if you believe his heated artwork…I had a dream about quinoa. 🙂
That was a text that my dad sent the other day. He continued…
I’ve been dissatisfied with rice and polenta and potatoes, etc. and have been reading about quinoa and then I dreamed about it. And that stuff really makes you feel good. (If you don’t rinse it, it’s bitter.) So between quinoa and kale I’ve been eating pretty healthy and feeling pretty good!
And then I started to dream of a Kale and Quinoa Salad.
Quinoa is not a grain but a seed, a species of goosefoot (so appetizing 🙂 ).  More comedy? It’s also closely related to tumbleweeds. But what makes it most unique is that, on it’s own, it’s a complete protein – a rarity among plants. It’s also delicious: nutty, grassy, buttery. And it’s endlessly amiable to other ingredients making it a perfect base ingredient or addition to salads, warm or cold.
Then there’s the kale; it’s raw, with a salt massage of course. Since I discovered that trick, I use raw kale often, tossing it into salads and pasta dishes.
The remaining ingredients in this salad are interchangeable. You might try goat cheese instead of feta, add a tomato, swap in pistachios for the almonds – infinite possibilities! And though I served this warm initially, we enjoyed the leftovers straight from the fridge for lunch the next day (save out half of the topping ingredients if you plan to serve it over a couple of days).
How to Make Kale and Quinoa Salad
 Step 1: Carefully rinse quinoa then simmer covered until tender and curlicues appear.
Step 2:Â Massage kale ribbons with salt until tender and dark green.
Step 3: Toss warm quinoa with kale, lemon juice and olive oil. Then top with remaining ingredients and serve!
- 1 1/2 cups quinoa thoroughly rinsed
- 1 bunch Italian kale sliced crosswise into thin ribbons
- large pinch fine sea salt
- 1/4 cup extra virgin olive oil
- 1 lemon juiced
- salt and freshly ground pepper to taste
- 1 avocado peel and seed removed, cut into bite size pieces
- 2 ounces feta crumbled
- 2 ounces slivered almonds
- 1/2 teaspoon crushed red pepper optional
-
Heat rinsed quinoa and 3 cups water in a saucepan; bring to boil. Reduce heat to low; cover and simmer 15 minutes. Remove from heat and let stand 5 minutes more.
-
Meanwhile, place kale ribbons into a large serving bowl. Sprinkle with a generous pinch of fine sea salt. Massage salt into kale by squeezing it in fistfuls and then rubbing it between your fingers, until it turns a darker shade of green and has a softer texture – just a minute or two.
-
Fluff quinoa with a fork and add to kale in serving bowl; gently stir to combine. Pour olive oil and lemon juice over the top; gently toss to coat. Season to taste with salt and freshly ground black pepper.
-
Top salad with remaining ingredients and serve.
Can you believe it has taken me until this year to like kale?! So happy I do! And quinoa is always in my pantry…which means…this is happening!
I had no idea that quinoa is closely related to tumbleweeds…interesting! Too bad I won’t find a tumbleweed of this quinoa salad rolling across my backyard. Hah! This sounds delicious, though…and the addition of the feta cheese? Yes! 🙂
Quinoa is related to tumbleweeds? Did I read that right? So interesting! And this salad sounds awesome–I love both kale and quinoa. Happy Sunday, Marissa!
Quinoa, feta, and avocado is one of my favorite salad combos. So simple yet hearty and satisfying. Like the addition of almonds – perfect cruncn!
This salad was meant for me! I LOVE quinoa with my greens and the crunchy almonds and creamy avocado make for the most perfect salad combination. Can’t wait to try this one! Pinned!!
This was delicious. Even my quinoa-and-kale hating husband liked it. Reminded me of tabbouleh with the lemony flavor. Thanks!
I love to hear that, Heather! Thank you!
I’m still on the lookout for kale here, but can’t find it! I will eventually and by then won’t be able to find the recipe I want…jaja. This salad should be good with spinach or beet leaves too. Looks gorgeous Marissa! And I want to try pink peppercorns, since I heard they’re very different.
Yes, especially with beet leaves. It would be great with chard too if you have that available. Let me now how you like the pink peppercorns – they have a fun little *pop*!
Hehe it’s cute how both you and your dad dreamed of kale and quinoa! 😀 I bet he’s feeling much healthier now too!
He’s doing great! Thanks Lorraine.
Thanks Marissa! This one is right up my alley as I have made the switch from rice to quinoa. I always cook it in chicken broth instead of water – tastes much better. Now I have to go find pink peppercorns…
ohh I think cooking the quinoa in broth is a great idea! (chicken or vegetable) Let me know how you like the pink peppercorns. xo