Description
This vibrant Kale and Quinoa Salad is a nutritious and flavorful dish combining tender marinated kale, fluffy quinoa, fresh herbs, crunchy roasted almonds, and tangy feta cheese, all brought together with a zesty lemon Dijon dressing. Perfect as a light meal or a wholesome side, this salad balances textures and tastes with a delightful mix of citrus, garlic, and herbs.
Ingredients
Scale
Marinated Kale
- 8 cups (packed) kale leaves
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
Quinoa
- 1 cup quinoa, any colour
- 2 cups water
Dressing
- Zest of 1 large lemon
- 2 1/2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard (or American mustard)
- 1 garlic clove, minced
- 1 tsp sugar (optional)
- 1/2 tsp salt
- 1/2 tsp pepper
Salad Assembly
- 1/4 cup dill leaves, roughly chopped
- 1/4 cup coriander/cilantro leaves, roughly chopped
- 1 red onion, quartered and finely sliced (optional)
- 1/3 – 1/2 cup chopped roasted almonds
- 100 g (3.5 oz) crumbled feta cheese
Instructions
- Prepare the Marinated Kale: Scrunch up the kale leaves and then slice them to about 1 cm (2/5 inches) thickness. Transfer the sliced kale into a large bowl. Drizzle with 1 tbsp extra virgin olive oil and sprinkle with 1/4 tsp each salt and pepper. Using your hands, scrunch the kale leaves for about 1 minute until the leaves shrink by half in size. Set aside for 30 minutes to soften the leaves, making them pleasant to eat raw.
- Cook the Quinoa: Place quinoa in a fine mesh colander and rinse under running water for 30 seconds to remove any bitterness. Drain well. Transfer the quinoa to a saucepan and add 2 cups of water. Cover with a lid and bring to a gentle simmer over medium heat, cooking for 12 to 15 minutes until all the water is absorbed. Remove from heat and keep covered, allowing the quinoa to rest for 5 to 10 minutes. Fluff the quinoa with a fork and cool, spreading it out on a tray and refrigerating to speed the cooling process.
- Make the Dressing: In a jar, combine the lemon zest, lemon juice, 3 tbsp extra virgin olive oil, Dijon mustard, minced garlic, sugar (if using), and 1/2 tsp each salt and pepper. Seal the jar and shake well to emulsify the dressing. Set aside for 10 minutes to allow flavors to meld.
- Assemble the Salad: Add the cooled quinoa to the bowl with marinated kale. Add chopped dill, coriander/cilantro leaves, half of the roasted almonds, crumbled feta cheese, and about two-thirds of the prepared dressing. Toss everything well to combine and coat the ingredients evenly.
- Serve: Transfer the salad to a serving platter or individual bowls. Drizzle with the remaining dressing and garnish with the remaining feta cheese and roasted almonds. Serve immediately or chilled as a wholesome light meal or side dish.
Notes
- Massaging kale softens its texture and reduces bitterness, making it easier to eat raw.
- Rinsing quinoa removes its natural saponin coating, which can have a bitter taste.
- This salad can be enjoyed on its own as a meal or as a side alongside grilled meats or roasted vegetables.
- Red onion is optional and can be omitted or replaced with mild shallots for a subtler flavor.
- If you prefer a vegan version, omit the feta or use a plant-based cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: kale salad, quinoa salad, healthy salad, vegetarian salad, lemon dressing, kale quinoa recipe, easy salad recipe, Mediterranean salad
