Kale Quinoa Salad

This vibrant kale and quinoa salad makes a nourishing and wholesome gluten-free, vegan main or side. With a refreshing and easy lemon dressing.

Prep Time: 7

Cook Time: 13

Total Time: 20

Servings: servings

Prepare quinoa. Place the quinoa in a medium saucepan with 2 cups water. Bring to a boil and then reduce the heat to a simmer and cook for about 10-13 minutes until the water is absorbed. Fluff up with a fork and season with salt and pepper. Set aside to cool.
Massage kale. In a large mixing bowl, combine chopped kale and salt and use your hands to gently massage it for 1-2 minutes until it becomes tender and darker in color.
Add the cherry tomatoes, celery, red onion, dried cranberries, and sliced almonds to the massaged kale.
Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, maple syrup and minced garlic to make the dressing.
Pour the dressing over the kale and vegetable mixture and toss well to combine, ensuring all the ingredients are coated with the dressing.
Add the cooked quinoa to the salad and gently toss again to combine.

Already have leftover cooked quinoa? You'll need about 3 cups of cooked quinoa instead of 1 cup of dried quinoa.

You can easily customise this salad with veggies of your choice, see the substitutions and variations section in the post for ideas!

Visit the blogpost for step by step photos, substitutions, storage tips and to leave a review!