Kale and Quinoa Salad with Lemon, Herbs, Feta, and Almonds Recipe

Introduction

This kale and quinoa salad is a fresh, vibrant dish perfect for a healthy lunch or side. The marinated kale softens the leaves, while the lemony dressing and crunchy almonds add great texture and flavor. It’s easy to make and packed with nutrients.

Ingredients

• 8 cups (packed) kale leaves
• 1 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 cup quinoa, any color
• 2 cups water
• Zest of 1 large lemon
• 2 1/2 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard (or American mustard)
• 1 garlic clove, minced
• 1 tsp sugar (optional)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup dill leaves, roughly chopped
• 1/4 cup coriander/cilantro leaves, roughly chopped
• 1 red onion, quartered and finely sliced (optional)
• 1/3 to 1/2 cup chopped roasted almonds
• 100 g (3.5 oz) crumbled feta

Instructions

1. Step 1: Prepare the kale by scrunching the leaves, then slicing them about 1 cm (2/5 inch) thick. Transfer to a large bowl.
2. Step 2: Drizzle the kale with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Use your hands to scrunch the leaves for about one minute until they shrink to half their size. Set aside for 30 minutes to soften.
3. Step 3: Rinse the quinoa in a fine mesh colander under running water for 30 seconds, then drain well.
4. Step 4: Place quinoa and 2 cups water in a saucepan. Cover, bring to a simmer over medium heat, and cook for 12 to 15 minutes until the water is absorbed.
5. Step 5: Remove from heat, keep the lid on, and let it rest for 5 to 10 minutes. Fluff with a fork and cool before using.
6. Step 6: In a jar, combine lemon zest, lemon juice, 3 tablespoons olive oil, mustard, minced garlic, sugar (if using), 1/2 teaspoon salt, and 1/2 teaspoon pepper. Screw lid on and shake well. Let it sit for 10 minutes.
7. Step 7: Add the cooled quinoa to the bowl with the kale. Mix in dill, coriander, half the nuts, feta, and two-thirds of the dressing. Toss well to combine.
8. Step 8: Transfer salad to a serving platter or bowls. Drizzle with the remaining dressing and garnish with the remaining feta and nuts.

Tips & Variations

• To speed up quinoa cooling, spread it on a tray and refrigerate briefly.
• Skip the red onion if you prefer a milder flavor, or substitute with chopped green onions.
• Try toasted walnuts or pecans instead of almonds for a different crunch.
• For a vegan version, omit the feta or use a plant-based alternative.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain freshness. Re-toss before serving. This salad is best enjoyed fresh, but can be eaten cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baby kale for this salad?

Yes, baby kale works well and requires less marinating time since the leaves are more tender. Adjust scrunching time accordingly.

Is it necessary to rinse quinoa before cooking?

Rinsing quinoa removes its natural coating called saponin, which can taste bitter. It’s recommended to rinse for a cleaner flavor.

Kale and Quinoa Salad with Lemon, Herbs, Feta, and Almonds Recipe

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★★★★★

4.5 from 149 reviews

• Author: Thomas
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This vibrant Kale and Quinoa Salad combines nutrient-rich kale marinated to soften its texture, fluffy cooked quinoa, and a zesty lemon-Dijon dressing. Enhanced with fresh dill and coriander, crunchy roasted almonds, and tangy crumbled feta, this salad is both hearty and refreshing, perfect for a nutritious meal or side dish.

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Ingredients

Scale 1x2x3x

For the Marinated Kale

• 8 cups (packed) kale leaves
• 1 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp pepper

For the Quinoa

• 1 cup quinoa (any color)
• 2 cups water

For the Dressing

• Zest of 1 large lemon
• 2 1/2 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard (or American mustard)
• 1 garlic clove, minced
• 1 tsp sugar (optional)
• 1/2 tsp salt
• 1/2 tsp pepper

For the Salad Assembly

• 1/4 cup dill leaves, roughly chopped
• 1/4 cup coriander/cilantro leaves, roughly chopped
• 1 red onion, quartered and finely sliced (optional)
• 1/3 to 1/2 cup chopped roasted almonds
• 100 g (3.5 oz) crumbled feta cheese

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Instructions

1. Marinate the Kale: Scrunch the kale leaves then slice them into approximately 1cm (2/5 inch) thick strips. Transfer the kale into a large bowl. Drizzle with 1 tablespoon of extra virgin olive oil and season with 1/4 teaspoon each of salt and pepper. Using your hands, scrunch the kale leaves vigorously for about 1 minute, which will shrink their volume by about half. Set aside for 30 minutes to allow the leaves to soften and become suitable for eating raw.
2. Cook the Quinoa: Rinse the quinoa in a fine mesh colander under running water for about 30 seconds to remove any bitterness. Drain well. Place the rinsed quinoa in a saucepan with 2 cups of water. Cover with a lid and bring to a simmer over medium heat. Let it cook for 12 to 15 minutes, or until all the water is absorbed. Remove from heat and leave the lid on to rest for 5 to 10 minutes. Fluff the quinoa with a fork and allow it to cool completely—spreading it on a tray and refrigerating can speed this up.
3. Prepare the Dressing: In a jar or small container, combine the lemon zest, lemon juice, 3 tablespoons of extra virgin olive oil, Dijon mustard, minced garlic, sugar (if using), and 1/2 teaspoon each of salt and pepper. Screw the lid on tightly and shake well to emulsify the dressing. Set aside for at least 10 minutes to develop flavors.
4. Assemble the Salad: Add the cooled quinoa to the bowl containing the marinated kale. Mix in the chopped dill and coriander/cilantro, half of the roasted almonds, crumbled feta, and about two-thirds of the dressing. Toss the salad thoroughly to ensure everything is evenly coated.
5. Serve: Transfer the salad to a serving platter or individual bowls. Drizzle with the remaining dressing and garnish with the remaining feta and chopped almonds. Optional: add the finely sliced red onion for an extra flavor dimension. Enjoy this salad on its own as a satisfying meal or alongside your favorite dishes.

Notes

• Massaging the kale is essential to soften the tough leaves and make them more palatable when raw.
• Rinsing quinoa removes its natural saponins, which can taste bitter.
• This salad can be served as a standalone meal or as a side dish to grilled meats or roasted vegetables.
• You can substitute the almonds with walnuts or pecans for a different flavor and texture.
• Adjust the amount of dressing to taste, adding more lemon juice if you prefer a tangier salad.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: Kale salad, Quinoa salad, Healthy salad, Mediterranean salad, Vegetarian recipe, Lemon dressing