Kale & Quinoa Salad
Whether you're a salad skeptic or a superfood lover, this dish will win you over one crunchy bite at a time.
Packed with plant-based protein, vibrant veggies, and a zesty homemade dressing, it’s a go-to for quick lunches, meal prep, or a refreshing side dish.
How to Make it
Ingredients:
SALAD:
1 1/2 cups uncooked quinoa, rinsed (makes 4 1/2 cups cooked quinoa)
3 cups kale, stems removed and chopped
2 cups red grapes, sliced in half
1/4 cup slivered almonds
1/4 cup shredded coconut
1 tablespoon grapeseed oil
Salt and freshly ground black pepper, to taste
DRESSING:
1/4 cup grapeseed oil
1/4 apple cider vinegar
3 tablespoons honey, or to taste
1 tablespoon fresh lemon juice
Instructions:
SALAD:
Combine kale, 1 tablespoon of grapeseed oil, and a pinch of salt and black pepper in a large bowl. Gently massage the kale to soften and wilt it slightly.
Add cooled quinoa, grapes, coconut, and almonds and toss to combine.
DRESSING:
Whisk together the dressing ingredients in a small bowl. Pour over salad and mix well.
To serve: Place in a serving bowl and sprinkle with additional slivered almonds and grapes.
Tips & Variations:
TIPS:
To cool quinoa quickly, spread it on a baking sheet to speed up the process, which typically takes about 10 minutes. Or, you can buy pre-cooked quinoa from the freezer section of many grocery stores.
MAKE IT AHEAD:
This kale quinoa salad will keep for several days in the refrigerator.