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Kale and Quinoa Salad with Lemon-Dill Dressing Recipe

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4.1 from 4 reviews

A vibrant and nutritious Kale and Quinoa Salad featuring tender marinated kale, fluffy quinoa, fresh herbs, crunchy roasted almonds, and creamy crumbled feta, all brought together with a zesty lemon-Dijon dressing. Perfect as a wholesome meal or a hearty side dish.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 3 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

Marinated Kale

  • 8 cups (packed) kale leaves
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper

Quinoa

  • 1 cup quinoa (any color)
  • 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 mustard)
  • 1 garlic clove, minced
  • 1 tsp sugar (optional)
  • 1/2 tsp salt
  • 1/2 tsp pepper

Salad Mix-ins and Garnishes

  • 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 to 1/2 cup chopped roasted almonds
  • 100 g (3.5 oz) crumbled feta cheese

Instructions

  1. Prepare the Kale: Scrunch up the kale leaves then slice them to about 1 cm (2/5 inch) thickness. Transfer the sliced kale to a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Use your hands to scrunch the kale leaves for about 1 minute until they shrink to roughly half their size. Set aside for 30 minutes to allow the kale to soften for eating raw.
  2. Cook the Quinoa: Rinse the quinoa under running water for 30 seconds in a fine mesh colander, then drain well. Place the rinsed quinoa in a saucepan with 2 cups of water. Cover with a lid and bring to a simmer over medium heat. Cook for 12-15 minutes until all the water is absorbed. Remove from heat, keep the lid on, and let it rest for 5-10 minutes. Fluff the quinoa with a fork and allow it to cool. To speed cooling, spread the quinoa on a tray and refrigerate.
  3. Make the Dressing: Combine lemon zest, lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, sugar (if using), salt, and pepper in a jar. Screw the lid on tightly and shake well. Set the dressing aside for 10 minutes to let the flavors meld.
  4. Assemble the Salad: Add the cooled quinoa to the bowl with the marinated kale. Add the dill, coriander/cilantro, half of the chopped roasted almonds, crumbled feta cheese, and about two-thirds of the dressing. Toss everything well to combine and coat the ingredients with the dressing evenly.
  5. Serve: Transfer the salad to a serving platter or individual bowls. Drizzle the remaining dressing on top, and garnish with the leftover feta cheese and almonds. Optionally, add finely sliced red onion if desired. Enjoy this salad as a nutritious meal on its own or as a hearty, healthy side dish.

Notes

  • Note 1: Using packed kale leaves ensures you have enough volume for the salad after marinating.
  • The scrunching technique softens the kale, making it tender and easier to eat raw.
  • This salad works well as a complete meal given its protein and fiber content.
  • You can refrigerate the quinoa to speed up cooling before combining with the kale.
  • The sugar in the dressing is optional but helps balance the acidity of the lemon.
  • Roasted almonds add a satisfying crunch that complements the creamy feta.

Find it online: https://cheftinaskitchen.com/kale-and-quinoa-salad-with-lemon-dill-dressing-recipe/