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Home Pasta and Rice Salads

Kale and Quinoa Salad

By:Nagi
Published:2 Apr '18Updated:9 Mar '21
104 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. 🙂 (Quinoa has grown on me so much I’ve made another salad since: Asian-style Quinoa Salad!) 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

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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 46 votes
Servings3 - 6 people
Tap or hover to scale
Print
  • 132
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 @recipe_tin.

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
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104 Comments

  1. 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
  2. Liz says

    September 14, 2020 at 1:03 pm

    Hi, I have made this salad before and it was absolutely delicious but this time I couldn’t get any dill. What would you suggest as a alternative? Thanks in advance.

    Reply
    • Nagi says

      September 15, 2020 at 4:36 pm

      Hi Liz, any herb will work perfectly – even fennel for that aniseed flavour 🙂 N x

      Reply
      • Liz says

        September 16, 2020 at 8:37 am

        5 stars
        Thanks very much Nagi. I made the salad and just omitted the dill. It was delicious. This salad will definitely become one of our regular dishes.

        Reply
  3. Vanessa says

    August 31, 2020 at 11:49 am

    5 stars
    Love this salad, especially the fresh dressing. I’ve tweaked it to add dried cranberries as I love the pops of ruby sweetness. I often sub the quinoa with brown rice too.

    Reply
  4. kesha says

    August 19, 2020 at 11:47 am

    5 stars
    Amazing!

    I added scallions and cranberries

    I knew I would love this, and while my husband hated the sound of this salad he absolutely loved it too. It will be a staple for us for sure.

    Reply
  5. Nora says

    July 27, 2020 at 5:46 pm

    5 stars
    Hi Nagi! This recipe is totally awesome! Made this for lunch as a side to go with pan fried crispy fish and we just can’t get enough! The dressing is so easy to make and super addictive! Even my mom who isnt a big fan of kale or salad dressings said this was delicious! Kinda like those salads we get at posh upscale salad bars that cost an arm and a leg….just that this is a fraction of the cost and tastes even better!

    Reply
  6. Korey Kay says

    July 27, 2020 at 6:08 am

    5 stars
    I was looking for a recipe to use the extra kale from our garden. We love this recipe! Made it twice so far. Our recipe tweaks: 1/2 red onion, extra garlic in dressing, extra dressing overall, and then sliced cherry tomatoes before serving.

    Reply
    • Nagi says

      July 27, 2020 at 9:26 am

      Sounds perfect Korey – I’m jealous of your Kale growing!! N x

      Reply
  7. Amanda says

    July 13, 2020 at 3:00 pm

    5 stars
    This was delicious! I followed the recipe to a tee and I did not need to change a thing. This is a filling, healthy lunch and leftovers (if any) will be great as a side for dinner. Thanks Nagi x

    Reply
  8. J-Mom says

    June 3, 2020 at 8:43 am

    5 stars
    Since the ‘Garlic Butter Ricer with Kale’ was so good, I had to try this.
    Amazingly filling and good. Did not need anything else for dinner. Thank you for the recipe.

    Reply
    • Nagi says

      June 3, 2020 at 7:39 pm

      You’re so welcome J-Mom! N x

      Reply
  9. Dr Harleen Luther says

    June 1, 2020 at 11:14 pm

    5 stars
    Most amazing Kale salad we have had till now. Thank you Nagi for this wonderful recipe. My son tried making Pad Thai noodles with chicken and they came out very well. Thanks a million

    Reply
  10. Nadine says

    March 2, 2020 at 10:15 am

    5 stars
    Super delicious. I will make this again and again. Definitely a keeper. Thank you Nagi.

    Reply
    • Nagi says

      March 2, 2020 at 2:27 pm

      You’re so welcome Nadine!

      Reply
  11. Paula Murray says

    February 24, 2020 at 7:29 pm

    Hi Nagi, I have just found out i have high cholesterol and have been looking for tasty recipes suitable for me. Would this be suitable if i replace the fetta with something lower in fat or just leave it out? It certainly is a challenge trying to find suitable recipes.

    Reply
    • Nagi says

      February 26, 2020 at 10:50 am

      Hi Paula, I find the feta brings this salad together but you could sub with some parmesan for that salty hit or even some soft tofu to be ultra healthy! N x

      Reply
      • Paula Murray says

        February 26, 2020 at 12:46 pm

        Thank you for your reply Nagi. I’ll try that.

        Reply
  12. Kerri Al-Khazraji says

    February 16, 2020 at 12:33 pm

    5 stars
    I have made so many of your recipes and love them all, but this one is hands down my absolute favorite. This from someone who hates kale by the way. My favorite thing to pair this with is grilled salmon. I save a bit of the dressing to drizzle over the fish and serve it on top of a heaping mound of this salad. Definitely a meal to impress your friends or family with. Sooooo good! Thank you, Nagi!

    Reply
    • Nagi says

      February 17, 2020 at 1:05 pm

      YES!!! It’s so good to store too! N x

      Reply
  13. Ashley Stewart says

    February 5, 2020 at 10:53 am

    Oh my god! SO GOOD!!! I’m 3 bites in and so glad I made extra for lunches. Thank you!

    Reply
    • Nagi says

      February 11, 2020 at 11:42 am

      How good is it?!?! and great to store too!

      Reply
  14. Nub says

    January 30, 2020 at 4:32 pm

    5 stars
    Wonderful salad. Made kale and quinoa parts a day in advanced, combined them and kept them in the fridge. Also made dressing (which includes accidentally putting the coriander and dill IN the dressing… wooPs!!) a day in advance.
    Next day, combined all together and crushed some almonds. Added and silly me forgot the onion but was still delicious. Passed on the recipe to everyone involved! Thank you. X

    Reply
  15. Hannah says

    December 23, 2019 at 7:29 am

    This is the BEST kale salad recipe ever…! I absolutely love it. I make it all the time for people and it’s always a hit. I don’t add dill just because I don’t like it but it’s still super good without it! Yum! Thankyou!

    Reply
  16. Adrienne says

    November 18, 2019 at 1:04 pm

    5 stars
    This salad is amazing! I’ve made it several times now. Pomegranate is a tasty and colorful addition to this dish. I’m definitely bringing this salad (with pomegranate) to the holiday potluck!

    Reply
    • Nagi says

      November 18, 2019 at 7:42 pm

      Love that idea Adrienne!!

      Reply
  17. Jag Khan says

    September 22, 2019 at 8:00 pm

    5 stars
    This was AMAZING!!! I didn’t use coriander or Spanish onion due to finding out at the last minute that I was out. I also used Persian feta but jeez, this recipe was LUSH!!! I’ve only eaten kale a handful of times before and this recipe has made me believe that it can actually be part of a flavoursome meal

    Reply
    • Nagi says

      September 23, 2019 at 2:52 pm

      You’re now converted Jag!!!

      Reply
  18. Meldy says

    September 2, 2019 at 9:35 am

    Can I substitute lemon extract for the lemon zest? Also, I’m not a big fan of dill, is there anything else I can use in place of it? Or can I just double the cilantro?

    Reply
    • Nagi says

      September 2, 2019 at 3:05 pm

      I find nothing beats fresh zest in this one Meldy! You can just leave the dill out if you prefer 🙂

      Reply
  19. Tuckyin says

    July 29, 2019 at 8:33 pm

    5 stars
    Been drooling over your recipes for some time now – finally plucked up the courage to try this tonight. Well, the family loved it. Even the 10 yo son managed 3 forkfuls (he counts the number of leaves he’s eaten from any salad), which has to be a new record. And THEN I realized I had forgotten the feta – imagine if it had been in!! This is going to be a regular from now on. And it’s so nice to find recipes and ingredients from my own ‘neighborhood’, instead the other side of the globe. Thank you Nagi: you have 4 new fans here.

    Reply
  20. Kathy says

    November 25, 2018 at 5:56 pm

    5 stars
    Kale is one of the few greens our two years old would eat, so I always try to keep some in the fridge for quick stir fry , and thanks goodness it is not as dear now as few years back in NZ. I’ve tried a couple of kale salad recipes before but unfortunately neither worked for us due to its bitterness and texture. I love every single ingredient of recipe, and am seriously considering putting it on our Christmas Dinner menu this year.

    Thank you, Nagi.

    Reply
    • Lea Poirier says

      March 21, 2019 at 4:50 am

      Do you use equal amounts of cilantro and coriander

      Reply
    • Nagi says

      November 26, 2018 at 7:16 pm

      Your 2yo loves KALE???!! 😳

      Reply
      • Kathy says

        December 1, 2018 at 5:09 pm

        I know, crazy right? 😁 She loves kale stir fry with garlic.. And talking about an unique grown up taste, you should see her eating blue cheese.. 😂

        Reply
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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

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