Go Back
Kale Quinoa Salad

Kale Quinoa Salad Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup dry quinoa
  • 1 large bunch curly kale (about 8 oz)
  • 3 tbsp extra-virgin olive oil
  • 2 lemons, juiced
  • 1 clove garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/3 cup crumbled feta cheese
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup chopped sun-dried tomatoes

Method
 

  1. Rinse the quinoa, then cook it in 2 cups boiling salted water for 15 minutes. Let it sit off heat, covered, for 5 minutes, then fluff.
  2. Strip kale leaves from stems, chop, and massage with 1 tbsp olive oil and a pinch of salt for 2 minutes until dark and silky.
  3. Whisk together the remaining 2 tbsp olive oil, lemon juice, garlic, salt, and pepper until combined.
  4. Add the warm quinoa, dressing, and sun-dried tomatoes to the kale and toss well.
  5. Crumble feta and scatter almonds over the top, toss lightly, and serve.

Notes

Let the quinoa rest off heat for 5 minutes so it steams and becomes fluffy. This short rest is not included in the cook time. If making ahead, dress the salad up to a day before but add the almonds just before serving for the best crunch.