Kale Quinoa Salad
on Jun 14, 2019, Updated Mar 14, 2025
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Packed with flavor and texture and color, a grain salad to play with for a long time.
This simple quinoa salad with a generous amount of chopped fresh kale and a flavorful lemon, honey, and Dijon mustard dressing could be a perfect meal on its own. It also features chopped dried fruit for a sweet-tart and chewy note and some crumbled cheese for additional flavor and creamy texture. Feel free to leave any of the ingredients out. This is a very flexible and versatile gluten-free salad. You should check out the variations and then come up with your own twists on this healthy and colorful grain salad.
You could also add some protein on top to the quinoa kale salad, or mix it in, such as grilled salmon, cubed cooked chicken, crispy tofu, or air fryer shrimp. Or serve it as a side with Lemon Pepper Chicken, Spanish Pork Chops, or Southwestern Vegan Black Bean Burgers.
Table of Contents
Ingredients
For the Quinoa
- Vegetable broth – Adds flavor to the mild grains.
- Uncooked quinoa – Make sure to thoroughly rinse your quinoa to get rid of any bitter taste on the exterior of quinoa.
- Baby kale – Baby kale is more tender and less fibrous than mature kale. If you use mature kale, remove any tough ribs, roughly chop the kale, and massage it with your fingers to soften it up a bit before adding it to the hot quinoa. Dinosaur (or lacinato) kale or Tuscan kale are also good options.
For the Dressing
- Extra-virgin olive oil – Enhances the flavor and texture of the dressing.
- White wine vinegar – White vinegar offers a mild touch of acid.
- Dijon mustard – For a little spiciness.
- Honey – For a touch of sweetness; you can use agave if you want to make this vegan.
- Juice and zest of one lemon – The combination of juice and zest offers a pop of brightness and lemon flavor.
For the Salad
- Dried apricots or dried pears – The addition of dried fruit offers a variety of textures and flavors.
- Scallions – For a mellow onion-y flavor.
- Fresh oregano – Offers earthy and herbaceous notes.
- Crumbled feta or goat cheese – Any cheese will work, but these are my go-to.
How to Make Kale Quinoa Salad
- Cook the quinoa: Bring 1 cup of water and the vegetable broth to a boil in a small pot over high heat. Add salt and quinoa, and bring to a simmer, reduce the heat to medium-low, and simmer, covered, until all of the water is absorbed.
- Add the kale: Stir in the kale, which will wilt from the heat of the quinoa. Transfer to a serving bowl.
- Make the dressing: Whisk together the olive oil, vinegar, mustard, honey, lemon juice and zest, and salt and pepper, or shake it up in a container.
- Compose the salad: When the quinoa has cooled to room temperature, drizzle over the dressing and toss to combine well. Add the apricots, scallions, oregano, and goat cheese, and toss again to combine.
How to Cook Quinoa
The directions for cooking quinoa can and should be adapted if your package of quinoa has different cooking instructions. The point is really to use half vegetable broth and half water, which is how I like to cook a lot of grains — enough broth to add flavor to the grains, but not so much that the grain’s flavor is masked. It’s one of my favorite little kitchen tricks.
Variations
- I’ve used dried apricots and dried pears in this salad, but you can use any small or chopped dried fruit you like, such as dried cranberries, cherries, blueberries, or strawberries.
- Use other cooked grains, or use spinach or other chopped greens instead of the kale (nothing too tough or fibrous since they are barely cooked).
- Use your favorite vinaigrette in place of this one.
- Use diced red onions instead of the scallions.
- Add diced chicken or shrimp (and once it’s not vegetarian, you can also use chicken broth instead of vegetable broth).
- Switch up the type of vinegar.
- Add other vegetables, cooked or raw, and cut into small pieces.
- To make this salad vegan, use agave or maple syrup in place of the honey in the dressing and skip the goat or feta cheese. Or use a vegan cheese instead.
- Add some nuts, such as thinly sliced almonds or chopped pecans, making sure there are no nut allergies.
Make Ahead and Storage
This can be made up to 2 days ahead and kept in an airtight container in the fridge. In a perfect world, make the kale quinoa mixture, the dressing, and prepare the rest of the salad ingredients, and then toss them all together just before serving.
What to Serve With Kale and Quinoa Salad
More Quinoa Recipes
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Kale Quinoa Salad
Ingredients
For the Quinoa
- 1 cup vegetable broth
- 1 cup uncooked quinoa
- ½ teaspoon kosher salt
- 4 cups baby kale (roughly chopped; or use mature kale, removing any tough ribs, massaging it a bit, and roughly chopping it)
For the Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Juice and finely grated zest of one lemon
- Salt and freshly ground black pepper (to taste)
For the Salad
- ½ cup chopped dried apricots or dried pears
- 3 scallions (thinly sliced)
- 2 teaspoons chopped fresh oregano
- ¾ cup crumbled feta or goat cheese
Instructions
- Bring 1 cup of water and the vegetable broth to a boil in a small pot over high heat. Add 1/2 teaspoon salt and stir in the quinoa. Bring to a simmer, reduce the heat to medium low, and simmer, covered, for 15 minutes, until all of the water is absorbed. Stir in the kale, which will wilt from the heat of the quinoa. Turn the mixture into a shallow serving bowl and let cool.
- Meanwhile make the dressing. In a small container combine the olive oil, vinegar, mustard, honey, lemon juice and zest, and salt and pepper. Shake to combine.
- When the quinoa has cooled to room temperature, Pour over the dressing and toss to combine well. Add the apricots, scallions, oregano and goat cheese, and toss again to combine. Serve at room temperature.
