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Kale Quinoa Salad

Prep Time:

10 minutes

Cook Time:

20 minutes


6 servings




  • 1 c dry quinoa (3 cups cooked)

  • 1 bunch Tuscan kale (also Lacinato kale, dinosaur kale or cavolo nero)

  • 1 (15oz) can chickpeas

  • 1/4 c finely chopped shallot, red or green onion

  • 1 bell pepper

  • 2 carrots

  • 1/4 c olive oil

  • 1/3 c apple cider vinegar

  • 1 Tbls Dijon mustard

  • 1 pinch curry powder, to taste

  • 1 garlic clove peeled & grated

  • 1/2 tsp salt & pepper, to taste

Optional add-ins: Parmesan cheese, chopped almonds or other nuts, dried cherries, cranberries or raisins, chopped apples, chopped cucumber, etc.


Step 1 Make quinoa in advance. If serving immediately, bring the quinoa to room temperature by spreading it in a single layer on a baking sheet and freeze it for 2 to 3 minutes until it cools.

Step 2 Chop the kale. Sprinkle the kale with 1 pinch kosher salt. Coat your hands with a few drops of olive oil and massage the kale leaves for 2 to 3 minutes until all pieces are tender.

Step 3 Finely chop the onion or shallot. Dice the pepper. Peel and dice the carrots.

Step 4 In a medium bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, curry powder, and grated garlic.

Step 5

Mix the quinoa and vegetables together with the dressing and the 1/2 teaspoon kosher salt and fresh ground pepper. Add more kosher salt to taste. Stores up to 3 days refrigerated (you may need to add a pinch of salt before serving since it looses saltiness over time).


  • With seafood. Try with garlic shrimp, baked shrimp, broiled shrimp, or oven baked salmon as a healthy, easy side dish.

  • With pasta. Serve with an easy pasta like vegan fettucine alfredo or pasta primavera.

  • With soup. Great with creamy broccoli or loaded potato soup to make it into a healthy meal.


1 serving: 279 calories, 12.7 g fat, 34.2 g carbohydrate, 7.1 g fiber, 3.2 g sugar, 8.4 g protein.

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