I need a Kale Quinoa Salad after the marathon of holiday festivities. This crunchy, vitamin-packed combination of fresh kale and protein-rich quinoa offers the balance I need.
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Kale quinoa salad recipe
Kale Quinoa Salad is a nutritious dish that combines two superfoods—kale and quinoa—along with various vegetables, nuts, and a flavorful dressing. This salad is filling and supports overall health by incorporating diverse nutrients from its ingredients.
- Kale is rich in vitamins A, C, K, and antioxidants
- Quinoa provides essential amino acids and fiber.
The dish is an excellent choice for those seeking a quick meal that is satisfying and nutritious. So, if you’re looking for a lighter, healthier choice that doesn’t skimp on satisfaction, here is how to make the Kale Quinoa Salad with Lemon-Tahini Dressing:
Kale and quinoa Salad with Lemon-Tahini Dressing
Ingredients
- 1 cup quinoa
- 2 cups water
- 4 cups chopped kale stems removed
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- 2-3 tbsp Lemon tahini dressing
Instructions
- Rinse quinoa under cold water.
- In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed. Let it cool.
- In a large bowl, combine chopped kale, cherry tomatoes, cucumber, red onion, and fresh parsley.
- Add the cooled quinoa to the bowl of vegetables and pour the Lemon-Tahini Dressing over the salad.
- Toss everything together until well combined, ensuring the dressing coats the ingredients evenly.
- Allow the salad to sit for a few minutes to let the flavors meld. Serve chilled or at room temperature.
Nutrition
Variations
1. Warm Kale Quinoa Salad: Sauté some kale in olive oil and mix it with warm quinoa—a comforting option for colder days. For added flavor and crunch, toss in carrots, red bell peppers, and sunflower seeds, then finish it off with a drizzle of homemade lemon tahini dressing.
2. Additional Ingredients
- Fruits: Pomegranate arils, dried cranberries, or fresh fruits like apples and avocados can enhance flavor and nutrition.
- Nuts/Seeds: Almonds or walnuts add crunch and healthy fats.
- Cheese: Feta cheese can be included for added creaminess (optional for vegan versions).
3. Country-inspired Version:
- Mediterranean Style:
- Sun-dried tomatoes
- Kalamata olives
- Feta cheese
- Fresh oregano
- Asian Fusion:
- Sesame oil
- Rice vinegar
- Edamame
- Nori strips
- Mexican Inspired:
- Cilantro
- Lime juice
- Black beans
- Roasted corn
- Fresh cilantro
4. Baby Kale and Quinoa Salad: For a milder taste, swap regular kale for baby kale, which is naturally less bitter. This makes it a great choice for anyone who prefers a gentler flavor.
5. Protein-packed Combinations: Add grilled chicken, shrimp, or salmon to the dish. For an extra boost of protein, sprinkle on some roasted chickpeas or hemp hearts.
Pairing suggestions
1. Main Courses:
- Grilled Chicken: A classic choice that complements the salad’s flavors and adds protein.
- Baked Salmon: Rich and flavorful, salmon adds balance to the fresh salad.
- Crispy Breaded Chicken: Provides a crunchy texture that contrasts nicely with the salad.
- Pork Tenderloin: Savory and flavorful, pork enhances the meal.
- Firecracker Tofu: A spicy, bold option that pairs well with a lemon dressing.
2. Sauces and Dressings
- Mustard Dressing: This creamy dressing brings a tangy flavor that goes well with the earthy taste of kale and quinoa.
- Lemon Garlic Dressing: A bright, fresh dressing that enhances the salad’s flavor and complements its crunchy texture.
- Avocado Dressing: For a richer, creamier option, an avocado dressing adds smoothness while keeping it healthy.
3. Vegetables:
- Roasted Vegetables: A colorful mix of roasted veggies elevates the meal and keeps it plant-based
- Grilled asparagus
- Roasted bell peppers
- Roasted sweet potatoes
- Grilled portobello mushrooms
- Cauliflower steaks
- Grain Bowls: Use the Kale Quinoa Salad as a base, adding toppings like roasted chickpeas or nuts for a complete meal.
4. Soups: This salad pairs nicely with creamy soups like butternut squash soup, sweet potato, or carrot ginger soup. These warm soups provide a cozy contrast to the salad’s fresh flavors.
5. Drinks:
- Wine Recommendations:
- Crisp white: Sauvignon Blanc
- Light red: Pinot Noir
- Rosé: Provence style
- Non-Alcoholic Options:
- Sparkling water with citrus
- Iced green tea
- Kombucha
