share this post

Kale Quinoa Salad

Jump to Recipe Print Recipe Pin This Recipe!
4.99 from 190 votes
By Carine Claudepierre - - 2 Comments
THIS POST MAY CONTAIN AFFILIATE LINKS, WHICH MEANS THAT I MAKE A SMALL COMMISSION OFF ITEMS YOU PURCHASE AT NO ADDITIONAL COST TO YOU. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS

This Kale Quinoa Salad is a delicious, healthy vegan salad recipe perfect for light lunches, healthy meals or as a barbecue side dish.

Quinoa Kale Chickpea Salad

Why You’ll Love This Recipe

You will love the balance of crunchy kale and sweet n’ sour Asian Almond butter dressing.

This easy detox salad will suit any diet. It is:

  • Raw
  • Dairy-free
  • Egg-free
  • Vegan
  • Gluten-free
  • Easy to meal prep

How To Make Kale Quinoa Salad

This salad takes less than 15 minutes to make. It takes a few ingredients, but nothing out of this world!

Ingredients

  • Kale – pick organic curly kale, washed, drained, and roughly chopped. To remove the leaves from the kale, hold the base of the stem with one hand and use the other hand to peel the leaves by running it from the base to the other extremity. You can also use a knife to remove the stem.
  • Quinoa – it brings protein and makes this recipe so fulfilling.
  • Chickpeas – Drained and rinsed. To make the chickpea more digestible, I recommend removing the skin of the chickpeas. Do it by placing them on a clean towel and rolling them. The skin will fall pretty quickly.
  • Almonds – you can use raw or roasted almonds. Whole or slivered.
  • Almond Butter – almond butter brings a delicious taste to the dressing.
  • Apple Cider Vinegar – this brings some acidity to the dressing, balancing the sweetness of the fruits.
  • Tamari Sauce
  • Maple Syrup – you can pick either sugar-free maple syrup, classic maple syrup, or even coconut nectar.
  • Chili Flakes – adjust to your favorite level of spiciness.
  • Apple – apples make this salad so refreshing.
  • Raspberries – fresh, or frozen. You can also use dried cranberries.

Making The Salad

Start by trimming the kale. Use your hands or a knife to remove the stem. The stem is not easy to digest, so it’s better to discard it.

Wash it and drain it thoroughly.

Cook the quinoa following the instructions – some brands cook faster than others, so it’s better to read and follow.

Tip: How To Best Cook The Quinoa

If you buy quinoa in bulk, here is how I recommend cooking it.

Start by rinsing and draining your quinoa using a fine sieve. Bring a saucepan to medium-high heat without any water and toast the quinoa while stirring to make its nutty flavors burst. Add your water to more than cover the quinoa and bring it to a boil.

When the water is boiling, reduce the heat to a simmer, cover the saucepan with a lid slightly, and cook the quinoa for 11 to 14 minutes until it is fluffy. I like to pass it through a sieve again to stop the cooking.

Transfer the quinoa to a bowl and fluff it with a fork.

Drain the chickpeas and remove their skin by placing them between two clean kitchen towels and rubbing them against each other.

The skin of the chickpeas will fall off, and they will become much more digestible.

Prepare the dressing in a small mason jar or any of the other dressing options below and toss all the ingredients together in a large bowl.

Other Toppings

You can change the taste of this kale salad by adding other toppings. Here are a few suggestions:

  • Olive Oil
  • Nuts like peanuts, pecan nuts, or crushed macadamia nuts
  • Onions – sliced red onions or cooked shallots
  • A drizzle of lemon juice
  • Salt and Pepper
  • Yellow and red bell pepper
  • Sliced cherry tomatoes
  • A splash of Dijon mustard
  • Cheese like goat cheese, feta cheese, or sliced camembert or brie.
  • Sliced chicken breast like Blackened Chicken or Lemon Pepper Chicken Tenders.
How to trim kale leaves

Want To Save This Recipe?

Enter your email & get this recipe sent to your inbox.

Hidden
Hidden
Hidden

You'll also be added to our mailing list. We won't send you spam. Unsubscribe at any time.

This field is for validation purposes and should be left unchanged.

Serving The Kale Quinoa Salad

This kale quinoa salad recipe is perfect as a side dish for a summer barbecue.

You can also make it with a steak cooked to your favorite level or with chicken nuggets.

If you want to change the dressing, there are many others that you can use:

Quinoa Kale Chickpea Salad

Storage Instructions

This recipe can be stored for up to 24 hours in an airtight container in the fridge.

If you want to make it ahead of lunch, I recommend storing the dressing separately and combining the salad just before serving it.

Frequently Asked Questions

What Color Quinoa Is The Best?

Any quinoa color works in this recipe, feel free to use white quinoa, red quinoa, or black quinoa.
Thay are all delicious.

Is Kale and quinoa good for you?

Kale is an excellent vegetable rich in minerals, vitamins, and antioxidants, while quinoa brings a lot of protein, fiber, and minerals (such as Manganese, Phosphorus, Iron, and Calcium).

Is raw kale good for salads?

Raw kale, or leaf cabbage, is a very healthy vegetable, rich in protein (4.3g per 100g), vitamin C (145% Daily Value per 100g), Vitamin K (371% DV per 100g), Folate, Vitamin B6, Vitamin B5, but also minerals such as Calcium, Iron, Magnesium, Manganese, and Phosphorus.
It has strong antioxidant properties and is plain delicious.

Enjoy this Kale Quinoa Salad, and leave me a comment if you want to connect with me!

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Kale Quinoa Salad

This Kale Quinoa Salad is a delicious healthy vegan recipe perfect for light lunches, quick healthy meals, or side dishes.
Prep: 15 minutes
Total: 15 minutes
Yield: 4 servings
Serving Size: 1 bowl

Nutrition Snapshot

Net Carbs 32.8g
Fat 16.1g
Protein 13.4g
Calories 353.9kcal
4.99 from 190 votes
Review Print

Want My Kitchen Equipment?

Ingredients

Kale Quinoa Salad

Almond Butter Dressing

To serve

Instructions

  • Cook the quinoa following the directions on the packaging. When the quinoa is cooked, let it cool to room temperature for 10 minutes.  
  • Meanwhile, wash, and drain the curly kale leaves. Trim the middle part and roughly chop the leaves. Place the kale pieces into a large mixing bowl. Set aside.
  • Stir in cooked quinoa, chickpeas, and whole almonds. Refrigerate while you prepare the dressing. 

Almond Butter Dressing

  • In another bowl, prepare the almond butter dressing. Whisk together almond butter, apple cider vinegar, soy sauce garlic, and maple syrup.
  • Pour the almond butter dressing onto the kale quinoa salad and combine to cover all the ingredients with the dressing. You can use your hands to massage the kale and make sure it is well incorporated.
  • Cover the bowl with plastic wrap and set it in the fridge for 1 hour. It is optional, but this step will soften the kale leaves as they soak into the dressing. Also, the flavor will combine, and it will be even more delicious. 

Serving

  • Serve topped with apple slices, a dollop of extra almond butter if you like, and defrosted raspberries. Season with salt and chili flakes if desired.

Notes

Storage: This recipe serves 4. Store the salad in an airtight container in the fridge for up to 24 hours.
My Recipe Notes

To save your own private notes on your favorite recipes, join Sweetashoney Members!

Tried this recipe?Mention @sweetashoneyrecipes

Nutrition

Serving Size: 1 bowl
Yield: 4 servings
Serving: 1bowlCalories: 353.9kcal (18%)Carbohydrates: 42.7g (14%)Fiber: 9.9g (41%)Net Carbs: 32.8gProtein: 13.4g (27%)Fat: 16.1g (25%)Saturated Fat: 1.4g (9%)Polyunsaturated Fat: 5gMonounsaturated Fat: 8.2gTrans Fat: 0.1gSodium: 208.3mg (9%)Potassium: 727.3mg (21%)Sugar: 6.8g (8%)Vitamin A: 6734.1IU (135%)Vitamin C: 67mg (81%)Calcium: 273mg (27%)Iron: 4.1mg (23%)Magnesium: 176mg (44%)Zinc: 2.4mg (16%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

    2 Thoughts On Kale Quinoa Salad

Disclaimer

The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.

You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.