This simple kale quinoa salad is everything I want! It's bright, fresh and full of satisfying texture, and it comes together with just a few whole food ingredients. I love how versatile it is, whether I am meal prepping for the week or making something easy to serve at gatherings.
I love using kale and have so many quinoa recipes, and since both are longtime superfoods in my diet, it felt only natural to finally bring them together! The result is a balanced, nutritious salad packed with leafy greens, plant-based protein and crunch that works for any time of year.
You get hearty kale, fluffy quinoa, crunchy sliced almonds and a simple lemon garlic dressing that ties everything together. Everything here is light, fresh and easy to make, yet filling enough to work as a full meal. It packs well, travels well and tastes great at room temperature.
I actually use this dressing in a bunch of my salad recipes because it is such a crowd pleaser. It's just olive oil, lemon juice, garlic, maple syrup and salt. It is bright and flavorful with the right mix of acidity and sweetness plus some garlic for a little punch. I often double or triple the batch to use later in the week on other salads!
Ingredients
Kale is one of my favorite ingredients to incorporate whenever possible. The health benefits are well documented and eating it raw gives you the most nutritional value. You can use curly kale or lacinato, but I prefer lacinato because the sturdier, crunchier texture holds up beautifully in salads like this.
Quinoa adds a complete source of plant-based protein, fiber and a fluffy texture that balances out the greens. I always recommend cooking the quinoa in advance because it will need to cool to room temperature for this salad. If it's warm, it will wilt the kale and the texture and taste will be different. I like to start the quinoa first so it cooks and cools while preparing the kale and dressing.
How to Make It
Simply toss the cooked quinoa, finely chopped kale and sliced almonds together, add the dressing and then mix until well coated. Done!
You can enjoy it right away or store it for later. If sitting in the fridge for a day or two, refresh it with a drizzle of olive oil and a pinch of salt. The best way to store the salad though (especially if meal-prepping) is to store each ingredient separately and then toss together with the dressing when ready to serve. Otherwise, the kale will start to wilt and the quinoa will absorb a lot of the dressing.
Recipe Tips
- Chop the kale finely. A head of kale looks like a lot at first, but once de-stemmed, chopped and tossed with the dressing it won't look like much. The salad will actually look more like a quinoa salad!
- Plan ahead for cooling time. Cook the quinoa earlier in the day or the night before to make assembly much quicker and easier. To speed up the cooling, spread cooked quinoa on a parchment-lined baking sheet and pop it in the fridge or freezer for a couple minutes to let the steam escape.
- If storing, fill the containers all the way to the top. Packing the components in the right sized containers reduces how much air reaches the salad and ultimately helps keep everything fresher for longer.
I hope you enjoy this simple yet amazing salad! It was inspired by a friend who encouraged me to share this kale-quinoa combo!
Crowd-Pleasing Kale Quinoa Salad
- Total Time: 10 minutes
- Yield: 6-8 1x
- Diet: Vegan
Description
This simple kale quinoa salad is everything I want! It's bright, fresh and full of satisfying texture, and it comes together with just a few whole food ingredients. I love how versatile it is, whether I am meal prepping for the week or making something easy to serve at gatherings.
Ingredients
The Salad:
- 4 cups cooked, cooled quinoa (made from 1 cup dry quinoa and 1 cup water)
- 1 head of lacinato (dino) kale, stems removed and finely chopped (measures 5-6 cups once finely chopped)
- ¾ cup raw sliced almonds
The Dressing:
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice (from 2 large, juicy lemons)
- 2 tablespoons maple syrup
- 1 teaspoon fine salt
- 2 large cloves fresh garlic, pressed
Instructions
- Whisk together the dressing ingredients.
- Add salad ingredients to a large mixing bowl and toss with the dressing.
- Enjoy immediately at room temperature.
Notes
This salad stores great for meal prep. When serving leftovers, I like to freshen it up with a little extra olive oil and a pinch of salt.
You can also add chopped dates or your favorite dried fruit for a chewy sweet-tart bite, plus anything else you love like chopped apples, extra nuts, seeds or veggies. I like to serve it with my crispy chickpeas and hemp seeds for extra protein and texture.
- Prep Time: 10
- Category: Salad
Gina says
Love this recipe--so delicious. There's nothing better than when delicious and healthy coincide. Many thanks! And Happy New Year to you and yours.
Elaine Gordon says
Thank you so much, Gina! I really appreciate you taking the time to let me know. It has been on repeat over here - I can't get enough of it lately! Happy New Year to you too! Wishing you a nourishing and feel-good 2026 and beyond!
Sofie says
Delicious and so easy! I roasted the sliced almonds in a dry pan for extra crunch. Thanks!
Elaine Gordon says
Thank you so much, Sofie! I appreciate you taking the time to let me know! I love the idea of toasting the sliced almonds - I'll try that next time for sure!