Kale and Quinoa Salad

Kale and Quinoa Salad combines warm quinoa with tender kale ribbons, creating a hearty base for buttery avocado, salty feta, and crunchy almonds. I love how the warm quinoa slightly softens the kale, while a quick salt massage transforms the leaves from tough to tender.

You can serve this salad warm, straight from the mixing bowl, or make it ahead and chill it for later. The combination of textures and flavors makes it satisfying enough for a meal on its own, but it also pairs beautifully with grilled chicken or fish.

Ingredients for Kale and Quinoa Salad

• Quinoa: Look for pre-rinsed quinoa, or rinse regular quinoa thoroughly before cooking.
• Italian Kale: Also called Tuscan or lacinato kale – its flat leaves are perfect for ribbons.
• Olive Oil: Extra-virgin adds rich flavor to the simple dressing.
• Lemon: Fresh juice brightens all the flavors – you’ll need a whole lemon.
• Avocado: Choose one that yields slightly to gentle pressure.
• Feta: I prefer Greek feta in brine for its creamy texture and tangy flavor.
• Almonds: Slivered almonds add the perfect crunch – lightly toast them if you have time.
• Red Pepper Flakes: Optional, but add a nice gentle heat.
• Salt and Pepper: Season in layers – first the kale, then adjust the final salad.

About Quinoa

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 naturally gluten free. It’s endlessly amenable to other ingredients making it a perfect base ingredient or addition to salads, warm or cold.

Recipe Options

• Choose Your Kale: I use lacinato (also called Tuscan) kale, but curly kale works well too.
• Boost the Dressing: Whisk minced garlic into the olive oil and lemon for flavor depth.
• Make it Vegan: Skip the feta or use your favorite plant-based cheese.
• Cheese Variations: Try creamy goat cheese instead of feta.
• Nut Options: Try pistachios, toasted pine nuts, or chopped walnuts instead of almonds.
• Build it Out: Add roasted sweet potato cubes for heartiness, dried cranberries for sweet-tart chew, cherry tomatoes for bright flavor, or thin slices of red onion for sharp contrast.

This kale quinoa salad adapts to any season or meal – substantial enough on its own, perfect alongside other dishes, or packed for tomorrow’s lunch. The hearty ingredients hold up well, and you can vary the toppings based on what you have on hand.

How to Make Kale and Quinoa Salad

Step 1: Carefully rinse dry quinoa then simmer covered until tender and curlicues appear. (Or cook quinoa in a rice cooker.)

Step 2: Slice kale into thin ribbons and massage with salt until tender and dark green.

Step 3: Toss warm quinoa with kale, lemon juice and olive oil. Then top with almonds, feta, avocado and red pepper flakes and serve!