Quinoa and Kale Salad: A Powerhouse of Flavor and Nutrition

Quinoa and Kale Salad

Eating healthy doesn’t have to mean compromising on flavor, and this Quinoa and Kale Salad proves it!

Packed with protein-rich quinoa, vibrant kale, and a zesty lemon-tahini dressing, this salad is not only nutritious but also bursting with fresh, bold flavors.

Whether you’re meal-prepping for the week or looking for a side dish to wow your family, this one’s a winner.

Plus, it comes together in no time with ingredients you probably already have in your pantry!

How to Make It

Note: This is an overview. See the recipe card below this post for ingredient quantities and full instructions.

Rinse and Cook the Quinoa
Start by thoroughly rinsing the quinoa under cold running water to remove any bitterness. Add the rinsed quinoa to a saucepan with water, season with a pinch of salt, and bring it to a boil. Once boiling, reduce the heat to low, cover the pan, and let the quinoa simmer for about 15 minutes, or until the water is fully absorbed. Remove from heat, fluff the quinoa with a fork, and set it aside to cool to room temperature.

Prepare the Kale
Wash the kale thoroughly and remove the thick stems. Chop the leaves into bite-sized pieces and place them in a large mixing bowl. Sprinkle a small pinch of salt over the kale, and massage the leaves with your hands for 1–2 minutes. The kale will soften, darken in color, and become tender.

Whisk Together the Dressing
In a small mixing bowl, whisk together tahini, freshly squeezed lemon juice, olive oil, minced garlic, and a touch of honey (or maple syrup for a vegan option). Add a splash of water if the dressing is too thick, and season with salt and pepper to taste. The result should be a creamy, tangy dressing with a silky texture.

Toast the Almonds
Heat a dry skillet over medium heat and add the crushed almonds. Stir them frequently for 2–3 minutes until golden brown and fragrant. Remove them from the skillet and let them cool.

Combine the Ingredients
In a large mixing bowl, combine the cooled quinoa, massaged kale, halved cherry tomatoes, thinly sliced radishes, and the toasted almonds. Drizzle the dressing over the top and gently toss everything together until well-coated.

Garnish and Serve
Transfer the salad to a serving dish or individual plates. Sprinkle with freshly ground black pepper and garnish with a lemon wedge for a pop of brightness. Serve immediately or refrigerate for later.

Pro Tips

• Toast the almonds: A quick toast in a dry skillet brings out their nutty flavor.
• Make it ahead: This salad tastes even better after sitting for a few hours as the flavors meld together.
• Add protein: Toss in grilled chicken, shrimp, or chickpeas for a heartier meal.
• Switch it up: Try swapping kale for spinach or arugula for a different flavor profile.

Storage

• Fridge: Store in an airtight container for up to 3 days. Keep the dressing separate and add just before serving to maintain freshness.
• Freezer: Not recommended, as the kale and quinoa will lose their texture.