Power-Packed Kale Quinoa Salad Bowl

This kale and quinoa salad recipe is a nutritious and easy salad recipe packed with vitamins, minerals, and plant-based protein. It’s perfect for a light lunch or as a side dish with dinner.

With a delightful combination of textures and flavors, this salad highlights the earthy taste of quinoa and the robust nature of kale, making it a satisfying choice for health-conscious eaters.

Nutritious Kale and Quinoa Salad

This salad consists of tender kale leaves massaged for extra softness, fluffy quinoa, and an assortment of colorful vegetables, making it both visually appealing and delicious. The recipe takes about 20 minutes to prepare and serves 4 people.

Ingredients

1 cup quinoa, rinsed
2 cups water or vegetable broth
4 cups kale, stems removed and chopped
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, thinly sliced
1/4 cup feta cheese, crumbled (optional)
1/4 cup olive oil
3 tablespoons lemon juice
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
1/4 cup sunflower seeds or nuts for crunch (optional)

Instructions

Cook Quinoa: In a medium pot, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork and let cool.
Prepare Kale: In a large bowl, add the chopped kale and drizzle with a small amount of olive oil. Using your hands, massage the kale for about 2-3 minutes until it becomes tender and slightly wilted.
Combine Ingredients: Add the cooled quinoa, cherry tomatoes, cucumber, red onion, and feta cheese to the bowl with the kale. Toss to combine.

Make Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and garlic powder, if using.
Dress the Salad: Pour the dressing over the salad and toss to coat evenly. Add sunflower seeds or nuts, if desired.
Serve: Divide the salad into bowls and serve immediately, or refrigerate for up to 1 day for flavors to meld.