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–+ servings

Quinoa Kale Salad

A quick, grain-forward and veggie-packed salad with a bright lemon-Dijon vinaigrette, perfect for lunches or as a side dish.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Serving Size 4 servings

Ingredients

Salad Base

  • 1 cup cooked quinoa Use pre-cooked quinoa for quicker preparation.
  • 2 cups chopped kale Curly or Lacinato, stems removed.
  • 1/4 cup chopped red onion
  • 1/4 cup chopped bell pepper Any color.
  • 2 tablespoons chopped fresh parsley Can swap with cilantro or basil.

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice Adjust for brightness.
  • 1 teaspoon Dijon mustard
  • Salt and pepper To taste.

Instructions

Preparation

  • If the quinoa is warm from cooking, let it cool for 5 minutes.
  • Put the chopped kale, red onion, bell pepper, parsley, and cooked quinoa into a large mixing bowl.
  • In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard. Season with salt and pepper, adjusting to taste.
  • Pour the dressing over the salad ingredients.
  • Toss gently until everything is evenly coated. Serve right away or refrigerate for 20–30 minutes.

Notes

For a sweeter dressing, add 1/2 teaspoon honey or maple syrup. Keep the salad refrigerated for up to 3 days. Store dressing separately for best texture.