Kale Quinoa Salad With Lemon Dressing Recipe
This vibrant Kale Quinoa Salad with Lemon Dressing is a nutritious and refreshing dish combining tenderized kale, protein-rich quinoa, chickpeas, fresh veggies, and a zesty lemon dressing. Perfectly gluten-free and vegetarian, it’s an easy, healthy meal or side dish ready in just 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Salad
- 6 cups chopped kale
- 1 teaspoon olive oil (for massaging the kale)
- 1 cup cooked quinoa, cooled
- 1 cup canned chickpeas, drained and rinsed
- ⅓ cup diced red onion
- ⅓ cup diced cucumber
- ⅓ cup pepitas (pumpkin seeds)
- ⅓ cup golden raisins
- ⅓ cup crumbled feta cheese
- ⅛ cup fresh chopped dill
- ⅛ cup fresh chopped parsley
Salad Dressing
- Juice of 1 lemon (approximately 3 tablespoons)
- 2 tablespoons olive oil
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the kale: Rinse the kale thoroughly under cold water and dry it using a clean towel or a salad spinner. Chop the kale with a sharp knife and transfer it to a large bowl. Drizzle with 1 teaspoon of olive oil and sprinkle a pinch of salt. Massage and crunch the kale with your hands for 1-2 minutes to tenderize it. Let the kale sit for 10 minutes to soften further.
- Assemble the salad: Add the cooled quinoa, drained chickpeas, diced red onion, diced cucumber, pepitas, golden raisins, crumbled feta cheese, chopped dill, and parsley to the bowl with the kale. Mix gently to combine all ingredients evenly.
- Prepare the dressing: In a small bowl, whisk together the lemon juice, 2 tablespoons olive oil, honey (or maple syrup), minced garlic, salt, and pepper until emulsified and well combined.
- Dress and serve: Pour the lemon dressing over the salad and toss thoroughly to coat all ingredients with the dressing. Serve immediately or chill for 10 minutes for enhanced flavor.
Notes
- Massaging kale is essential for breaking down its tough fibers and making it more palatable.
- Cook quinoa ahead of time and cool it to speed up preparation.
- You can substitute feta with a vegan cheese option to make the salad vegan-friendly.
- Adjust the seasoning of the dressing to your taste, adding more lemon juice or honey if preferred.
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Dressing can be kept separate to maintain freshness.
