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Kale and Quinoa Salad with Lemon Vinaigrette

This Kale and Quinoa Salad is vibrant and nutritious! Packed with flavors and textures, it's perfect for any occasion.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 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

Instructions

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

Equipment

  • Medium Saucepan
  • Large Mixing Bowl
  • Whisk
  • Cutting Board
  • Knife
  • Measuring Cups
  • Measuring Spoons

Notes

  • For variations, swap sunflower seeds for pumpkin seeds or use dried cranberries instead of golden raisins.
  • This salad is best enjoyed fresh but can be stored in the fridge for up to 3 days.
  • Make the dressing ahead of time and store it in a sealed jar for convenience.