Looking for a nutrient-packed meal that’s both delicious and satisfying? This Quinoa and Kale Salad with Lemon Dressing has become my go-to recipe for busy weekdays and meal prep. The combination of protein-rich quinoa and vitamin-packed kale creates a perfectly balanced dish that’ll keep you energized throughout the day. What I love most about this recipe is how the bright, citrusy dressing brings all the flavors together while keeping things light and fresh.
Ingredients
For the salad:
- 1 cup uncooked quinoa, rinsed
- 1 large bunch kale, stems removed and chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/3 cup toasted pine nuts
- 1/2 cup crumbled feta cheese
For the lemon dressing:
- 1/4 cup fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Cook quinoa according to package instructions, typically using 2 cups of water for 1 cup of quinoa. Let it cool completely.
- While the quinoa cooks, massage the chopped kale with a tablespoon of olive oil and a pinch of salt for about 2-3 minutes to soften it.
- Whisk together all dressing ingredients in a small bowl until well combined.
- In a large bowl, combine the cooled quinoa, massaged kale, cherry tomatoes, and red onion.
- Pour the dressing over the salad and toss well to combine.
- Top with toasted pine nuts and crumbled feta cheese before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4-6
Recipe Notes
- Make sure to rinse quinoa thoroughly before cooking to remove its natural coating, which can taste bitter.
- The salad can be made ahead and stored in the refrigerator for up to 3 days. Keep the pine nuts and feta separate until serving to maintain their texture.
- Don’t skip massaging the kale – this crucial step helps break down the tough fibers and makes it more tender and enjoyable to eat.
- For a vegan version, simply omit the feta cheese and replace honey with maple syrup in the dressing.
- If pine nuts are not available or too expensive, substitute with toasted almonds or walnuts.
- The salad tastes even better after sitting for a few hours, as the flavors have time to meld together.
This Quinoa and Kale Salad with Lemon Dressing is perfect for meal prep, potlucks, or as a healthy side dish. The combination of textures and flavors makes it incredibly satisfying, while the protein-rich quinoa and nutrient-dense kale provide sustained energy throughout your day.
Quinoa and Kale Salad with Lemon Dressing
Ingredients
- 1 cup uncooked quinoa rinsed
- 1 large bunch kale stems removed and chopped
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/3 cup toasted pine nuts
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Cook quinoa according to package instructions, typically using 2 cups of water for 1 cup of quinoa. Let it cool completely.
- While the quinoa cooks, massage the chopped kale with a tablespoon of olive oil and a pinch of salt for about 2-3 minutes to soften it.
- Whisk together all dressing ingredients in a small bowl until well combined.
- In a large bowl, combine the cooled quinoa, massaged kale, cherry tomatoes, and red onion.
- Pour the dressing over the salad and toss well to combine.
- Top with toasted pine nuts and crumbled feta cheese before serving.
