Quinoa Kale Salad with Lemon Dressing

Say hello to my favorite new chopped salad! This Quinoa Kale Salad features medley of healthy, flavorful veggies tossed in a light lemony dressing.

Course Salad, Side Dish

Cuisine American, Vegetarian

Keyword Quinoa Kale Salad

Prep Time 15

Cook Time 13

Total Time 28

Servings servings

Calories 208kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

½ cup dry quinoa (tri color or regular white)
1 + ¼ cup water
2 cups chopped kale
1 can chickpeas (15 oz - drained and rinsed)
1 cup finely chopped broccoli florets
1/3-1/2 cup finely chopped red onion
1 red bell pepper , chopped
½ cup crumbled feta cheese (skip if vegan)
¼ cup sliced almonds

LIGHT LEMON DRESSING

1.5 lemons , juiced
3 TBSP avocado oil or light olive oil
1 tsp white wine vinegar
1 clove garlic
¼ tsp sea salt or extra, to taste
¼ tsp black pepper
⅛ tsp dried dill or to taste (optional)

Instructions

First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a medium bowl to cool.
While the quinoa cooks, wash and dry your chopped kale (I use my trusty salad spinner) and massage with a drizzle of oil and a pinch of salt for extra-tender, silky kale that tastes GREAT!
Toss kale with chickpeas, bell pepper, broccoli, red onion, and sliced almonds (you can chop these small if you'd like some in every bite). Mix in quinoa.
For the lemon dressing, whisk together all the ingredients and give it a taste. If you like the tartness of the lemon juice (I love it!) keep it as is or feel free to add a little extra oil or sweeten a tad if preferred (sugar, honey, or maple syrup are common dressing sweeteners). Pour over salad and mix well. Top with crumbled feta and enjoy!
You can dive in right away or chill before serving. I love it both ways! If meal prepping, pop it in the fridge and dive in when your'e ready. The dressing will soak into the salad and amplify the flavor even more. Love it so!

Notes

Nutrition Facts below are estimated for both salad and dressing using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!

Nutrition