Quinoa and Kale Salad

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 4
★★★★★
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This Quinoa and Kale Salad is a vibrant, nutrient-packed dish that's perfect for a light lunch or as a side at dinner. With a tangy tahini dressing and a crunchy mix of almonds and sesame seeds, it's a real flavor and texture delight.

Ingredients for Quinoa and Kale Salad

Quinoa is the star base of this salad, bringing a hearty, slightly nutty flavor. It's cooked until fluffy and light.

Kale, a nutritional powerhouse, adds a chewy texture and earthy taste that pairs well with the dressing.

Lemon juice provides a bright, tangy punch that balances the richness of the tahini.

Tahini adds a creamy texture and nutty flavor, making the dressing rich and satisfying.

Olive oil helps to emulsify the dressing, coaxing out the full flavors of garlic and lemon.

Garlic adds a robust, aromatic depth that enhances the overall flavor profile.

Salt and black pepper are essential for seasoning the salad, bringing all the flavors together.

Cherry tomatoes bring a burst of freshness and a hint of sweetness.

Red onion adds a sharp bite and crunch, balancing the creaminess of the feta.

Sliced almonds and sesame seeds provide an irresistible crunch.

Feta cheese offers a tangy creaminess that complements the salad beautifully.

Tips & Tricks

  • Toast the almonds for extra flavor. Just a few minutes in a dry pan does the trick.
  • If you prefer a creamier dressing, add a splash of water to the lemon-tahini mix.
  • Use a salad spinner to ensure your kale is dry before adding the dressing — it helps the dressing cling better.

Serving Suggestions

This salad is quite filling on its own, but you can serve it alongside grilled chicken or fish for a more substantial meal. It's also perfect with a crusty loaf of bread to mop up any leftover dressing.

Frequently Asked Questions

Can I use another grain instead of quinoa?
Yes, couscous or farro would also work well in this recipe.
How long does this salad keep?
Store it in an airtight container in the fridge for up to 4 days.
Is there a substitute for tahini?
You can use almond butter or sunflower seed butter if you prefer.

Quinoa and Kale Salad Recipe Walkthrough

Start by rinsing the quinoa under cold water. This helps remove its natural coating, which can taste bitter. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring it to a boil over high heat. Once it's boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes. You’ll know it’s done when all the water is absorbed and the quinoa is tender. Fluff it with a fork and set aside to cool.

While the quinoa is cooking, grab a large bowl and whisk together the lemon juice, tahini, olive oil, minced garlic, salt, and black pepper. This will be your zesty dressing. Add the chopped kale into the bowl with the dressing. Use your hands to massage the dressing into the kale for about 2 minutes. This might sound strange, but it softens the kale and makes it much more enjoyable to eat.

Once your quinoa is cool, add it to the bowl with the kale. Throw in the cherry tomatoes, red onion, sliced almonds, and feta cheese. Toss everything together until well combined. Finish by sprinkling the sesame seeds over the top just before serving.

Why You'll Love This Recipe

  • Perfect balance of tangy, nutty, and savory flavors.
  • Packed with protein and fiber for a satisfying meal.
  • Great for meal prep — stays fresh in the fridge for days.
  • Versatile and easy to customize with seasonal ingredients.

Ingredients

1 cup quinoa
2 cups water
1 bunch kale, washed and chopped
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup sliced almonds
1/4 cup crumbled feta cheese
1 tablespoon sesame seeds

Step-by-step Instructions

1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool.
3. In a large bowl, whisk together lemon juice, tahini, olive oil, garlic, salt, and black pepper to make the dressing.
4. Add the chopped kale to the bowl and massage the dressing into the kale for about 2 minutes, until the leaves are tender.
5. Add the cooked quinoa, cherry tomatoes, red onion, almonds, and feta cheese to the kale. Toss to combine.
6. Sprinkle sesame seeds over the top before serving.

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