Description
This quinoa kale salad with lemon dressing is a vibrant, nutritious salad made with fluffy quinoa, tender massaged kale, crisp veggies, chickpeas, and sliced almonds, all tossed in a bright, zesty lemon vinaigrette. Optional feta adds creaminess, and the salad is perfect for meal prep or a refreshing lunch.
Ingredients
- ½ cup dry quinoa (tri-color or white)
- 1¼ cups water
- 2 cups chopped kale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup finely chopped broccoli florets
- ⅓–½ cup finely chopped red onion
- 1 red bell pepper, chopped
- ½ cup crumbled feta cheese (optional)
- ¼ cup sliced almonds
- For the Lemon Dressing:
- Juice of 1.5 lemons
- 3 tbsp avocado oil or light olive oil
- 1 tsp white wine vinegar
- 1 clove garlic, minced
- ¼ tsp sea salt
- ¼ tsp black pepper
- ⅛ tsp dried dill (optional)
Instructions
- Rinse the quinoa in a fine mesh strainer. Optionally, toast it in a dry pan for extra flavor.
- In a small pot, combine rinsed quinoa and water. Bring to a boil, then reduce heat, cover partially, and simmer for 12–13 minutes until water is absorbed.
- Fluff quinoa with a fork, season lightly with salt and pepper, and let cool in a large bowl.
- Meanwhile, wash and dry the kale. Massage it with a drizzle of oil and a pinch of salt until soft and darkened.
- Add massaged kale, chickpeas, broccoli, red onion, bell pepper, and sliced almonds to the bowl with quinoa.
- In a small bowl, whisk together lemon juice, oil, vinegar, garlic, salt, pepper, and dill if using. Adjust seasoning to taste.
- Pour the dressing over the salad and toss to combine.
- Top with crumbled feta if desired and serve immediately or chill to let flavors meld.
Notes
- Make it vegan by omitting feta or using a dairy-free alternative.
- Substitute almonds with pumpkin seeds, pecans, or walnuts for a nut-free or different crunch.
- Add sweetness with diced apples, dried cranberries, or roasted sweet potato.
- Swap kale for spinach or Lacinato kale if preferred.
- Boost protein by adding grilled chicken, tofu, or hard-boiled eggs.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Salad
- Method: Stovetop (for quinoa)
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 260
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg
