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
Units
Scale
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)
- 3/4 cup raw sliced almonds
The Dressing:
- 1/4 cup extra virgin olive oil
- 1/4 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