This Kale & Quinoa Salad has been my new to-go lunch lately and I just love it. It’s simple, easy and nutrient dense, while of course tasting clean, fresh and delicious!
Might I also add that this salad is anti-aging, anti-fattening and a mood enhancing salad. It has been proven that a healthy diet improves mood.
So, go ahead and give this healthy kale & quinoa salad a try. Vary up the salad to your liking by adding or subtracting any vegetables you prefer. Pumpkin seeds would be a great topping too, adding a little crunchiness.
Also, feel free to cut this recipe in half. I find that I will make this recipe taking half one day, and the other half the next, for my to-go lunches. It may seem like a lot, but I’m one of those who will munch on it throughout the day, instead of eating it in one sitting.
I encourage you to get that kale into your diet with this simple salad recipe and enjoy the benefits of clean, healthy eating!
How To Make Kale & Quinoa Salad
Start by choping the kale, drizzle with lemon juice and let rest while preparing the rest of the produced.
Next, prep the carrots, scallions, red pepper, cucumber, zucchini and tomatoes.
Once the quinoa is ready, add the kale and vegetables to the pot, add a salt, lemon pepper and big squeeze of lemon, toss well to combine.
Serve warm, at room temperature or chilled.
And that’s it, so easy and good!
More Quinoa Inspiration
- Cherry, Pistachio + Mint Quinoa Salad
- Strawberry, Apple + Quinoa Spinach Salad
- Spinach + Berry Quinoa Salad
- Greek Chickpea & Quinoa Salad
KALE & QUINOA SALAD
A one-pot quinoa salad recipe that’s healthy, easy and delicious!
- Cook Time: 30 min
- Total Time: 30 min
- Yield: Serves 4 - 6
- Category: Salad
- Cuisine: Vegan
- 1 cup dry quinoa, rinsed
- 1 1/2 cups water
- 8 -10 good size kale leaves, stems removed and finely chopped or julienned
- 3 large or 5 small scallions (white & green parts), thinly sliced
- 2 carrots, diced
- 1/2 large zucchini, diced
- 1/2 cucumber, diced
- 1 red bell pepper, diced
- handful cherry tomatoes, halved or quartered
- 2 – 3 lemons
- drizzle of extra virgin olive oil, optional
- lemon pepper seasoning or cracked pepper, to taste
- mineral salt to taste
Rinse your quinoa and place in a medium saucepan with water. Bring to boil over medium high heat, cover, reduce heat and simmer for 15 minutes. Once done, remove cover and let set for 15 minutes. Fluff with a fork.
While your quinoa is cooking, place the chopped kale in a medium size bowl or on chopping board, drizzle with the juice of one lemon and mix occasionally. This will help soften the kale a bit.
Clean and dice the remaining ingredients. Once quinoa is done, combine everything together. Add lemon pepper and salt to taste. Squeeze the juice of the remaining lemon on top and drizzle with optional oil, mix once more.Serve at room temperature or chilled. This is a salad you can eat with a spoon!
This is a great place to add a sprinkle of sunflower or pepitas (pumpkin) seeds. Hemp hearts would also be great.