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.
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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.
Table of Contents
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.
4 Recipe Tips
- Massage the Kale: Since discovering this trick for my Warm Kale Salad, I use raw kale often in salads and pasta dishes. Just rub it between your fingers with a sprinkle of salt until it darkens and softens.
- About Temperature: Add the quinoa while warm to soften the kale further, or chill everything for a cold salad.
- Make Ahead: This salad is perfect for meal prep – we enjoy it straight from the fridge for several days, with the flavors melding and the ingredients staying crisp.
- About Portions: The quinoa and kale make this hearty enough for a main dish, but you can stretch it further as a side.
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.
More Main Course Salads to Try
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!
Kale and Quinoa Salad
Video
Ingredients
- 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
Instructions
- 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 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. Drizzle 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. (see recipe note)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
There’s something about quinoa and farro….I’m smitten with salads made with either!! And this combination of ingredients sounds insanely delicious!!
I love to hear that, Liz. Thank you!
I figured you had a fun recipe up your sleeve when you posted about Tuscan kale. And here it is! That text from your Dad is amazing. I love that he pays attention to what he eats! And you can be sure I would be paying attention to this salad if it showed up on our dinner table!
I love that my dad takes care of himself – good for him and peace of mind for me. 🙂 This salad is a keeper for sure, David. I hope you’ll give it a try!
I am kale and quinoa obsessed – so this is definitely my kind of salad! Healthy but oh so satisfying!
Love to hear that, Alexandra! Thank you.
Ok, Marissa! Now I’m going to start dreaming about quinoa and kale! This salad looks so refreshing and delicious!
haha! Quinoa and kale dreamin’….Thanks, Kelly!
Such a sweet, random text from your dad! And I dream about food too, lol 😉 This salad looks super hearty and straight up delicious, Marissa! Great for lunch or as a side with dinner…no going wrong either way if you ask me!
He’s a sweetie for sure! Thank you, Dawn! xo
I love quinoa salads Marissa! They’re so hearty. Love the added feta and avocado!
Thanks, Mary Ann! Yes! Hearty and SO tasty.
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!
Fantastic! Thank you, Annie!
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! 🙂
You crack me up, David! Thank you.
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!
Thanks, Kelsie! Crazy, right? Makes me laugh every time I make quinoa.
Quinoa, feta, and avocado is one of my favorite salad combos. So simple yet hearty and satisfying. Like the addition of almonds – perfect cruncn!
Thanks, Ben!
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!!
That makes me happy, Katherine! So excited to hear what you think!
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