Kale Quinoa Salad Recipe
Fresh chopped kale, quinoa, dried cranberries and cherry tomatoes tossed in an our Orange Citrus Vinaigrette. Amazing!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Orange Citrus Vinaigrette
Method
Salad Preparation
- 1
Prepare the Quinoa
Rinse the quinoa under cold water to remove its bitter coating. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
- 2
Prepare the Kale
Wash the kale leaves thoroughly, then remove the thick stems. Chop the leaves into bite-sized pieces and place them in a large mixing bowl.
- 3
Add Other Ingredients
Once the quinoa has cooled, add it to the bowl with the chopped kale. Add the dried cranberries and halved cherry tomatoes to the bowl.
Vinaigrette Preparation
- 4
Make the Vinaigrette
In a small mixing bowl, whisk together the olive oil, fresh orange juice, honey, Dijon mustard, salt, and black pepper until well combined and emulsified.
Combine and Serve
- 5
Toss the Salad
Pour the orange citrus vinaigrette over the salad mixture. Toss everything together until the kale, quinoa, cranberries, and tomatoes are well coated with the vinaigrette.
- 6
Serve
Serve immediately as a refreshing side dish or a light main dish. Enjoy!