Print

Glorious 3-Minute Kale and Quinoa Power Salad

Kale and Quinoa Power Salad with Lemon Vinaigrette
Print Recipe

This Kale and Quinoa Power Salad with Lemon Vinaigrette brings the joy of Sunday cooking into your everyday meal plan. It is packed with nutrients and tastes incredibly fresh. Get ready for a lunch that makes you feel amazing!

Ingredients

Scale
  • 2 cups cooked quinoa
  • 4 cups chopped kale, tough stems removed
  • 1/2 cup dried cranberries
  • 1/4 cup toasted slivered almonds
  • 1/4 cup crumbled feta cheese (optional)
  • For the Lemon Vinaigrette:
  • 1/4 cup fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Prepare the quinoa according to package directions and let it cool slightly.
  2. In a large bowl, place the chopped kale. Pour a drizzle of olive oil over the kale and massage it gently with your hands for 2-3 minutes until it softens. This step makes the kale tender.
  3. In a small jar with a tight-fitting lid, combine all vinaigrette ingredients: lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper. Shake well until emulsified.
  4. Add the cooled quinoa, dried cranberries, and toasted almonds to the massaged kale.
  5. Pour about half of the lemon vinaigrette over the salad mixture. Toss everything together until evenly coated.
  6. If using, gently fold in the crumbled feta cheese.
  7. Taste the salad and add more vinaigrette, salt, or pepper as needed. Serve immediately for the best texture.

Notes

  • Massaging the kale is a key step for a better texture; do not skip it.
  • Toast the almonds lightly in a dry pan over medium heat until fragrant for enhanced flavor.
  • This salad holds up well; you can prepare it a day ahead, storing the dressing separately.
  • For a vegan option, omit the feta cheese.

Nutrition

Find it online: https://sundayflavor.com/kale-quinoa-power-salad-lemon-vinaigrette/