Kale Quinoa Salad

This make-ahead superfood salad is full of healthy ingredients and tastes delicious! Better than a regular salad, this can happily sit in the fridge for up to 5 days without wilting.

Course Salad

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings

Calories 280kcal

Author Angela Allison

Cost 10

Ingredients

½ cup quinoa, uncooked
1 10 ounce bag kale (or one bunch, chopped)
¾ cup parmesan cheese, shredded
½ cup golden raisins
½ cup walnuts, roughly chopped

Dressing:

½ cup lemon juice (from 2 lemons)
½ cup extra virgin olive oil
1 tablespoon dijon mustard
2 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon ground black pepper

Instructions

Cook quinoa according to package directions. Set aside to cool.
Roughly chop kale, being careful to remove any hard stems. Add kale, cooled quinoa, parmesan, raisins, and walnuts to a large bowl.
Make the dressing: whisk together all dressing ingredients.
Toss together the dressing and salad and refrigerate at least an hour before serving. Salad can be made up to a day in advance.

Notes

Golden raisins: I love the mild soft flavor of golden raisins in this salad. However, you could substitute regular raisins, dried cranberries, or even dried cherries.
Parmesan: The parmesan gives the salad a salty bite. You could swap out the cheese for feta, pecorino, or omit it altogether.
Walnuts: Nuts give salad a delicious crunch. Here you could substitute the walnuts for almond, pecans, pistachios, or omit them.
Serve with grilled chicken or salmon for a complete meal.

Nutrition