Kale and Quinoa Salad

Kale Quinoa Salad
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This delicious and addictive salad showcases everyone’s favourite superfoods: kale and quinoa. I like to throw in whatever I have on-hand (e.g. parmesan shavings, toasted pine nuts or almonds, caramelized sweet potatoes, black sesame seeds, etc.). We often enjoy this as a side dish with roasted chicken,  broiled fish, or it can even be a meal on its own.


  • 1 cup quinoa, uncooked
  • 2 cups water
  • 1/4 cup fresh lemon juice or white wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp minced shallot
  • 1 small garlic clove, minced (can be increased to 2 cloves if you like extra garlic)
  • 1 large bunch of Tuscan kale, course stems discarded, leaves thinly sliced
  • 1/2 cup extra-virgin olive oil
  • salt and pepper, to taste


  1. Bring water to a boil in  a small pan, and add quinoa. Simmer and cover for 15 minutes, or until water is absorbed. Remove from the heat and allow to cool. (Note: I often prepare quinoa in a rice cooker which makes it fluffier.)
  2. Combine lemon juice, Dijon mustard, garlic, and a pinch each of salt and pepper in a small bowl. Stir to blend. Place kale and cooled quinoa in a large bowl.
  3. Slowly whisk olive oil into lemon-juice mixture. Season dressing to taste with salt and pepper.
  4. Add dressing  to kale and quinoa mixture; toss to coat. Season lightly with salt and pepper. Garnish with toasted almonds, parmesan, etc.


Image: Laura Burton via Flickr

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I'm a Canadian mother of two with a passion for food and cooking. I'm increasingly discovering that delicious food can also be healthy! So, I am sharing my favourite recipes with like-minded home cooks. Along the way, I'll also be writing about food-related topics such as gadgets, books and television. Let the culinary adventures begin!

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