Kale and Quinoa Salad with Lemon Vinaigrette

When it comes to healthy and hearty meals, a Kale and Quinoa Salad with Lemon Vinaigrette stands out as a vibrant and nutritious choice. This salad is not only packed with flavor but is also a feast for the eyes, making it perfect for any occasion—from casual lunches to festive gatherings. The combination of fresh kale, protein-rich quinoa, tender chicken, and a zesty lemon vinaigrette creates a dish that is as satisfying as it is wholesome. Whether you’re a seasoned salad lover or just beginning your culinary journey, this recipe will become a beloved staple in your home.

What Makes This Recipe Special

What truly sets this Kale and Quinoa Salad with Lemon Vinaigrette apart is its blend of textures and flavors. The crunch of sunflower seeds and the sweetness of golden raisins perfectly complement the earthiness of kale and the nuttiness of quinoa. Add to that the savory notes from the chicken and the tangy brightness of the lemon vinaigrette, and you have a salad that’s not just a side dish, but a complete meal. Plus, it’s incredibly versatile—perfect for meal prep or as a refreshing side to your favorite dishes.

Ingredient List

• 1 cup quinoa (dry)
• 1 cup water
• 1 pound chicken breasts (cooked, skinless and boneless, chopped small)
• 1 tablespoon olive oil
• 1 teaspoon salt (or to taste)
• 1 teaspoon pepper (or to taste)
• 1 teaspoon garlic powder
• 5 cups kale (chopped very small)
• 1 cup sunflower seeds
• 1 cup golden raisins
• 1 cup Parmesan cheese (freshly grated)
• 1/2 cup olive oil
• 1/4 cup lemon juice (fresh)
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 1 teaspoon black pepper (ground)
• 1 teaspoon oregano (dried)
• 1 teaspoon honey

Tools of the Trade

• Medium saucepan – for cooking quinoa.
• Large mixing bowl – to combine salad ingredients.
• Whisk – to emulsify the vinaigrette.
• Cutting board and knife – for chopping vegetables and chicken.
• Measuring cups and spoons – for accurately measuring ingredients.

From Start to Finish: Kale and Quinoa Salad with Lemon Vinaigrette

Step 1: Cook the Quinoa

Begin by rinsing the quinoa under cold water to remove its natural coating, which can taste bitter. In a medium saucepan, combine 1 cup of quinoa with 1 cup of water. Bring it to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Once cooked, set it aside to cool.

Step 2: Prepare the Chicken

If you haven’t already, cook the chicken breasts until they are fully cooked through. You can grill, bake, or sauté them. Once done, allow them to cool slightly before chopping them into small pieces. Season with olive oil, salt, pepper, and garlic powder for added flavor.

Step 3: Chop the Kale

While the quinoa and chicken are cooling, take your kale and chop it into very small pieces. This will help to soften the leaves and make them easier to chew. Place the chopped kale into a large mixing bowl.

Step 4: Combine the Ingredients

To the bowl with kale, add the cooled quinoa, chopped chicken, sunflower seeds, golden raisins, and freshly grated Parmesan cheese. Toss everything together gently to combine.

Step 5: Make the Lemon Vinaigrette

In a separate bowl, whisk together 1/2 cup of olive oil, 1/4 cup of fresh lemon juice, minced garlic, salt, pepper, oregano, and honey. This will create a tangy dressing that beautifully complements the salad.

Step 6: Dress the Salad

Pour the lemon vinaigrette over the salad mixture and gently toss until all ingredients are well coated. Taste and adjust seasoning if necessary.

Step 7: Serve and Enjoy!

Your Kale and Quinoa Salad with Lemon Vinaigrette is now ready to be served! This salad can be enjoyed immediately or refrigerated for later. The flavors will meld beautifully if allowed to sit for a bit.

Seasonal Ingredient Swaps

• Swap out sunflower seeds for pumpkin seeds in the fall.
• Use dried cranberries instead of golden raisins for a tart twist.
• Add sliced apples or pears for a refreshing crunch.
• Incorporate seasonal vegetables like roasted sweet potatoes or beets.

Errors to Dodge

• Skipping the rinsing step for quinoa can lead to bitterness. Always rinse!
• Overcooking the chicken can make it dry. Aim for juicy, tender pieces.
• Using stale nuts or seeds can detract from the salad’s freshness. Opt for fresh ingredients.
• Not allowing the quinoa to cool before mixing can wilt the kale. Let it cool down!

Shelf Life & Storage

This Kale and Quinoa Salad can be stored in an airtight container in the refrigerator for up to 3 days. However, the kale may start to wilt after the first day, so it’s best enjoyed fresh. If you plan to make it ahead of time, consider keeping the vinaigrette separate until you’re ready to serve.

Ask the Chef

Can I make this salad vegan?

Absolutely! You can omit the chicken and Parmesan cheese and replace them with chickpeas or tofu for protein. Nutritional yeast can also be used to add a cheesy flavor without dairy.

What can I use if I don’t have quinoa?

If quinoa isn’t available, you can substitute it with farro, bulgur, or even cooked brown rice. Each grain offers a unique flavor and texture that will still work well in this salad.

Can I add more vegetables to this salad?

Definitely! Feel free to add your favorite veggies such as bell peppers, cucumbers, or cherry tomatoes for extra freshness and crunch.

How can I make the dressing ahead of time?

You can prepare the lemon vinaigrette a few days in advance and store it in a sealed jar in the refrigerator. Shake well before using to combine the ingredients.

One Pan, More Ideas

• For a delightful brunch, pair this salad with a Garden Veggie Goat Cheese Frittata.
• If you’re looking for a light dessert to round out your meal, try a refreshing Pear Salad With Balsamic Dressing.
• Consider serving this salad alongside grilled vegetables for a complete summer meal.
• Mix in roasted chickpeas for an added protein boost.

Final Bite

The Kale and Quinoa Salad with Lemon Vinaigrette is not only a beautiful dish but also a powerhouse of nutrition. It’s perfect for meal prepping, as it holds up well in the fridge and can be easily customized to fit your taste. With its fresh ingredients and zesty dressing, this salad is sure to brighten your table and nourish your body. Give this recipe a try, and let it become your new favorite salad!