• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Soups
    • One Pot
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cake recipes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • ✨Party✨
  • Collections
  • About
    • Me
    • Free Recipe Books
    • Contact
    • eBooks
      • The Food Photography Book
      • Chicken Wings Cookbook
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Pasta Salads and Rice Salads

Kale and Quinoa Salad

By:Nagi
Published:2 Apr '18Updated:13 Nov '20
81 Comments
Recipe v Video v Dozer v

This Kale and Quinoa Salad is a really tasty salad that just happens to star two super foods – kale and quinoa. Fresh herbs, crushed nuts and feta plus a beautiful lemon dressing makes this Kale Salad so tasty, it’s scrumptious enough to have as meal or as a side dish.

The secret to making raw kale really tasty is to massage it with olive oil and salt. This tenderises the kale, and makes raw kale salads really delicious!

Pouring Lemon Dressing over Kale and Quinoa Salad

Kale and Quinoa Salad

Just 3 hours ago, I force fed a giant spoonful of this to a kale/quinoa cynic, and watched with glee as the scrunched up face of “I hate kale – AND QUINOA!” turned into a surprised look of “this is seriously tasty!”

Yes. This is a kale salad that even kale haters will enjoy. It’s that good!

Close up of Kale and Quinoa Salad sprinkled with chopped almonds and feta

The secret to make raw kale tasty – tenderise it by rubbing with olive oil and salt!

10 years ago when I watched Lidia Bastiniach make a kale and bean stew, I had to search wide and far to find kale. 5 years ago, kale become “all the rage”, and I refused to pay the ridiculous prices for it. Australia even had a kale shortage!!!

Nowadays, kale is actually very good value – usually $2 a bunch from Harris Farms which is where I shop for most of my fruit & veg. And it’s a giant bunch. A giant bunch of hardy, tough leaves that aren’t that pleasant to eat without doing “something” to it.

Enter – your new favourite way to prepare kale leaves to eat raw. Tenderise it. Wash it, chop it, scrunch it with oil, salt & pepper (lemon or vinegar is also nice), leave for 30 minutes. It tenderises the leaves, making it tasty enough to even eat plain.

Hands in a silver bowl scrunching up kale leaves drizzled with olive oil, salt and pepper.

What goes in this Kale Salad

Even when kale has been marinated, it does have a stronger flavour than most leafy greens. So what I like to do is add plenty of other fresh flavours and textures. So here’s what goes in this kale salad:

  • Raw kale – chopped and marinated in olive oil
  • Fresh herbs – dill and coriander/cilantro is my favourite mix. Both are beautifully fragrant, so they add great flavour to temper the otherwise rather dominant flavour of kale.
  • Almonds – or other nuts, for texture and flavour
  • Quinoa – to fill it out, add texture and nutty flavour
  • Red onion – for freshness
  • Feta – salty little pops of creamy feta is always a welcome addition to salads!
  • Lemon dressing – it’s fresh and zesty, and I love that this lemon dressing really tastes of lemon rather than just being sour (the secret is the zest! Lemon zest rocks!)

Toss all this together, and voila! You have an incredible kale salad that even the greatest of kale cynics will enjoy!

Overhead photo of Kale and Quinoa Salad in a white rustic salad bowl with a small jug of lemon dressing on the side.

This kale salad will keep in the fridge for 3 days – so it’s great for work lunches and as a standby side!

I added quinoa into this, because this is a salad that was born post my recent trips to Japan and New Zealand, after which I was peeved but not surprised to see that my jeans were still as snug as they were pre-trip. Skiing in Japan, trekking and biking in New Zealand – Mr Scales! WHAT ELSE DO YOU WANT FROM ME! (OK, holiday feasting and Japanese sake / fabulous NZ wine sampling did not help).

So I filled this salad out with quinoa to make it filling enough to be a meal in itself. Which, incidentally, is a great tip to make a veg + filling fibre rich side for meals.

Cooked fluffy quinoa in a silver saucepan.

It seems appropriate to share this Kale and Quinoa Salad post Easter. Detoxing after a long weekend of consistent feasting – especially if the Easter Bunny dropped by your place and left you with a load of irresistibly colourful, shiny foil wrapped eggs calling your name. 😩

Try this Kale and Quinoa Salad as a side for your next dinner (eg. slightly burnt chicken schnitzel, as pictured below – fried food = less guilt with kale on the side). It will pair with anything, from these great quick Baked Chicken Breasts to crispy Garlic Chicken Thighs, to Baked Pork Chops or marinated Pork Chops.

Or have it as a light meal as it is because in all honesty, a bowl of this will keep you satisfied for longer because that’s one of the magic characteristics of quinoa. 🙂 Or try tossing through some shredded chicken or sliced perfectly poached chicken, or even a can of tuna (I steal it from Dozer). – Nagi x

Kale and Quinoa Salad om a rustic white plate with cut up chicken schnitzel on the side, ready to be eaten.

Photo of Kale and Quinoa Salad in a white rustic salad bowl with a small jug of lemon dressing on the side.

 WATCH HOW TO MAKE IT

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Pouring Lemon Dressing over Kale and Quinoa Salad

Kale and Quinoa Salad

Author: Nagi
Prep: 45 mins
Cook: 15 mins
Total: 1 hr
Side
Western
5 from 31 votes
Servings3 - 6 people
Tap or hover to scale
Print
Inactive marinating time: 30 minutes. Recipe video above.
A seriously tasty kale salad that also happens to incorporate quinoa, another superfood! Marinating is the secret to tasty raw kale salads. Keeps for days! Makes 3 as a light meal, or serves 6 - 8 as a side. 

Ingredients

Marinated Kale:

  • 8 cups (packed) kale leaves (Note 1)
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp each salt and pepper

Quinoa:

  • 1 cup quinoa, any colour
  • 2 cups water

Dressing:

  • Zest of 1 large lemon
  • 2 1/2 tbsp lemon juice
  • 3 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard (or American)
  • 1 garlic clove , minced
  • 1 tsp sugar (optional, I add it)
  • 1/2 tsp each salt and pepper

Salad:

  • 1/4 cup dill leaves , roughly chopped
  • 1/4 cup coriander/cilantro leaves , roughly chopped
  • 1 red onion , quartered and finely sliced (optional)
  • 1/3 - 1/2 cup chopped roasted almonds
  • 100 g/3.5oz crumbled feta

Instructions

Marinated Kale:

  • Scrunch up the kale leaves then slice to about 1cm / 2/5" thickness.
  • Transfer to large bowl.
  • Drizzle over oil, scatter with salt and pepper. Use your hands to scrunch the kale leaves for 1 minute (see video). It should shrink to about half the size.
  • Set aside for 30 minutes. The leaves will soften, making them suitable for eating raw.

Quinoa:

  • Place quinoa in a fine mesh colander, then rinse under running water for 30 seconds. Drain excess water well. (Or do this in a big bowl)
  • Place in a saucepan with water. Cover with lid, bring to simmer over medium heat then leave for 12 - 15 minutes until all water is absorbed.
  • Remove from heat, leave lid on, and rest for 5 - 10 minutes. Fluff with fork then cool (spread on tray and refrigerate to speed up).

Dressing:

  • Place ingredients in a jar, screw lid on and shake well. Set aside for 10 minutes.

Salad:

  • Add the quinoa into the bowl with the kale. Add all the dill and coriander/cilantro, half the nuts, feta, and 2/3 of dressing.
  • Toss well.
  • Transfer into serving platter or bowls. Drizzle with remaining dressing, garnish with remaining feta and nuts. 
  • See Note 3 for serving suggestions - I've been having this as a meal, just plain.

Recipe Notes:

1. TO REMOVE KALE LEAVES - see video, it's helpful. Hold the kale by the stem them grasp the base of the leafy part then run your hand up the stem to remove the leaves.
AMOUNT TO USE: No need for 100% accuracy here because the kale wilts so much with marinating. Use 8 cups jam packed with the kale leaves (before chopping).
TYPE OF KALE: Tuscan or curly kale is fine to use for this technique. I use curly kale because it's the more common one here in Australia and it's cheaper.
2. STORAGE: This is a great salad to keep for a few days - kale is quite hardy (unlike normal salad leaves which wilt quickly on contact with dressing). It's great for 2 days, still good on Day 3. I like to hold back some of the Dressing (see recipe steps) for this reason - because it freshens up the salad to add dressing if serving after the day of making it.
3. HOW TO SERVE: I've been obsessively eating this as a meal. The quinoa makes this filling so you're not craving ice cream 30 minutes after dinner. Try adding shredded chicken or even canned tuna for more protein. 
It's also terrific served as a side for any cooked protein because it's veg + filling carb in one.
4. This is the nutrition assuming this is served as a meal (3 servings from recipe). I honestly find this filling as a meal (thank you Mr Quinoa), and I don't even have the urge for ice cream! If used as a side for 6, it is 289 calories per person and I consider this to be a good veg + filling carby side for a meal.

Nutrition Information:

Serving: 395gCalories: 579cal (29%)
Keywords: kale and quinoa salad, kale salad
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

LIFE OF DOZER

Kale and Quinoa Salad tastiness EVIDENCE:

https://www.recipetineats.com/wp-content/uploads/2018/04/Dozer-lusting-after-Kale-Quinoa-Salad.m4v
Previous Post
Chocolate Cake
Next Post
Killer Lemon Butter Sauce for Fish

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Close up of Amazing Vegetarian Pasta Salad

MARINATED Vegetarian Pasta Salad!

This Italian Pasta Salad with Homemade Italian Dressing is a hit at gatherings! www.recipetineats.com

Italian Pasta Salad with Homemade Italian Dressing

A 12 minute giant no-cook couscous salad with feta and sun dried tomatoes. A terrific side or satisfying lunch - and it keeps well for days!

12 Minute Couscous Salad with Sun Dried Tomato and Feta

More Pasta Salads and Rice Salads

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




81 Comments

  1. Maggie says

    December 19, 2020 at 6:37 am

    5 stars
    I’ve always struggled with kale. Recently tried a stir fry (not a recipetin recipe) and stupidly included the stalks. 😒 I thought I’d give this a try with the remains of the bunch. I’m a convert! It’s delicious. Your advice about the oil and salt was invaluable.

    Reply
  2. Anne says

    December 13, 2020 at 3:16 pm

    5 stars
    love love love this salad. i add shredded chicken and carrots. Delicious!! love all your wonderful recipes. ur awesome!

    Reply
  3. Tash says

    October 7, 2020 at 6:12 pm

    Hi Nagi,

    What’s a good quinoa substitute? I realised I don’t have any! Bulgar wheat or couscous?

    Reply
    • Nagi says

      October 8, 2020 at 9:22 am

      Either would be great Tash!!! N x

      Reply
  4. Tania says

    September 29, 2020 at 9:37 am

    I didn’t have nuts, feta or kale and substituted kale with half rocket and half spinach, red onion with young green onion and it turned out absolutely delicious too!!! Thank you Nagi 😍, you are the best!!!

    Reply
    • Nagi says

      September 29, 2020 at 7:18 pm

      Sounds fabulous Tania! N x

      Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Developed by Zao © RecipeTin Eats 2021 · All Rights Reserved Back to Top