Kale & Quinoa Salad Recipe

Cook quinoa (if not pre-cooked)

Rinse 1 cup dry quinoa under cold water. Combine with 2 cups water and a pinch of salt in a small saucepan. Bring to a boil, reduce to a simmer, cover, and cook 12–15 minutes until water is absorbed. Remove from heat, fluff with a fork, and let cool to room temperature (spread on a tray to speed cooling if desired). This yields about 2 cups cooked quinoa.

Remove stems from the kale, stack leaves, roll tightly and thinly slice into fine ribbons (chiffonade). Place chopped kale in a large bowl.

Massage the kale: drizzle 1 teaspoon of olive oil (from dressing portion) or a small pinch of salt over the kale and massage with clean hands for 1–2 minutes until leaves darken and soften. This makes kale tender and less bitter.

Halve the cherry tomatoes, dice the seeded cucumber, finely dice the red bell pepper, thinly slice the red onion, and chop the parsley. Add all these to the bowl with the massaged kale.

If using nuts, toast them: heat a small dry skillet over medium heat, add walnuts or almonds and toast, stirring frequently, 3–5 minutes until fragrant and lightly browned. Remove to a plate to cool, then roughly chop if whole.

If using feta, crumble it and set aside to add at the end to retain some texture.

In a jar or small bowl, combine the extra-virgin olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, minced garlic, sea salt, and black pepper.

Whisk vigorously or secure the jar lid and shake until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add more salt or lemon juice if desired.

Add the cooled cooked quinoa to the bowl with the kale and vegetables.

Pour about two-thirds of the dressing over the salad and toss thoroughly to combine, making sure the dressing coats the kale and quinoa. Let the salad sit 5–10 minutes to allow the kale to soften further and flavors to meld. If the salad seems dry after resting, add the remaining dressing to taste.

Fold in the toasted nuts and crumbled feta (if using). Sprinkle chopped parsley and lemon zest over the top. Add red pepper flakes if you want a bit of heat.

Taste and adjust: add extra salt, pepper, or lemon juice if needed before serving.

Serve the salad at room temperature or chilled. It keeps well refrigerated in an airtight container for up to 3 days; store dressing separately if you prefer maximum freshness.