Kale Quinoa Salad
A bright, filling salad featuring tender massaged kale, fluffy quinoa, crunchy pepitas, and tangy feta, all dressed in a zesty lemon vinaigrette.
Ingredients
Salad Base
- 6 cups chopped kale (stems removed)
- 1 teaspoon olive oil (for massaging the kale)
- 1 pinch salt (for massaging)
- 1 cup cooked quinoa, cooled (use a 2:1 water to quinoa ratio when cooking)
- 1 cup canned chickpeas, drained and rinsed
- 1/3 cup diced red onion (sub: shallot for milder flavor)
- 1/3 cup diced cucumber (seeded if watery)
- 1/3 cup pepitas (pumpkin seeds) (optional: toasted for more crunch)
- 1/3 cup golden raisins (sub: dried cranberries or chopped dried apricots)
- 1/3 cup crumbled feta cheese (to make vegan: use dairy-free feta or omit)
- 1/8 cup fresh chopped dill
- 1/8 cup fresh chopped parsley
Lemon Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional, balances acidity)
- to taste Salt and freshly ground pepper
Instructions
Preparation
- Rinse the kale under cold water and dry it well in a salad spinner or on a clean towel.
- Chop the kale into bite-sized pieces and put it in a large bowl.
- Drizzle 1 teaspoon olive oil and sprinkle a pinch of salt over the kale.
- Use clean hands to massage and crunch the kale for 1–2 minutes until leaves darken and soften. Let it rest for 10 minutes.
- While the kale rests, cook the quinoa (if not already cooked). Rinse 1/2 cup dry quinoa if needed, add to 1 cup water, bring to a boil, then simmer for 12–15 minutes until water is absorbed. Fluff and cool.
- Drain and rinse the chickpeas. Dice the red onion and cucumber. Chop the herbs.
Dressing
- Make the dressing: whisk lemon juice, olive oil, Dijon, honey/maple, and a pinch of salt and pepper until emulsified. Taste and adjust.
Assembly
- Add cooked quinoa, chickpeas, red onion, cucumber, pepitas, raisins, dill, parsley, and feta to the bowl with the massaged kale.
- Pour the dressing over the salad and toss until everything is evenly coated. Adjust seasoning and serve.
Notes
Quinoa should be fully cooled before adding or it will wilt the kale. Fresh herbs make a big difference — frozen herbs won’t deliver the same brightness. Chill the salad briefly before serving to let flavors meld, but don’t leave cucumbers in dressing for too long or they’ll get soggy.