32 Delicious Kale Salad Recipes with Quinoa Variations

Perfect for busy weeknights or meal prep, these 32 kale salad recipes with quinoa variations are about to become your new go-to favorites. Whether you’re craving something light and refreshing or hearty and satisfying, we’ve got creative combinations that will make you fall in love with this nutritious duo. Get ready to discover fresh flavors that will keep your taste buds excited and your meals interesting!

Mediterranean Quinoa Kale Salad with Feta

Deliciously fresh and packed with vibrant flavors, this Mediterranean quinoa kale salad has become my go-to lunch prep recipe ever since I discovered it at a farmers’ market last summer. There’s something so satisfying about how the nutty quinoa pairs with the hearty kale—it keeps me full for hours without that heavy feeling, and the feta adds just the right salty punch that makes every bite exciting.

Ingredients

– 1 cup uncooked white quinoa
– 2 cups filtered water
– 1 large bunch of fresh curly kale
– 1/2 cup crumbled creamy feta cheese
– 1/3 cup rich extra virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 cup toasted pine nuts
– 1/4 cup sun-dried tomatoes packed in oil

Instructions

1. Rinse 1 cup of uncooked white quinoa thoroughly in a fine-mesh strainer under cold running water for 1 full minute to remove the natural bitter coating.
2. Combine the rinsed quinoa with 2 cups of filtered water in a medium saucepan and bring to a rolling boil over high heat.
3. Immediately reduce heat to low, cover the saucepan tightly, and simmer for exactly 15 minutes until all water is absorbed and quinoa grains show little white tails.
4. Spread the cooked quinoa in a thin layer on a baking sheet and let cool completely to room temperature for 20 minutes—this prevents the kale from wilting when mixed.
5. While quinoa cools, remove tough stems from 1 large bunch of fresh curly kale and tear the leaves into bite-sized pieces.
6. Place kale pieces in a large mixing bowl and drizzle with 1/3 cup of rich extra virgin olive oil.
7. Massage the kale vigorously with your hands for 2-3 minutes until leaves turn bright green and become tender.
8. Whisk together 3 tablespoons of freshly squeezed lemon juice, 1 teaspoon of coarse sea salt, and 1/2 teaspoon of freshly cracked black pepper in a small bowl.
9. Pour the lemon dressing over the massaged kale and toss thoroughly to coat every leaf.
10. Add the cooled quinoa to the kale mixture and combine gently with a large spoon.
11. Chop 1/4 cup of sun-dried tomatoes packed in oil into thin strips and scatter over the salad.
12. Sprinkle 1/2 cup of crumbled creamy feta cheese evenly across the top.
13. Toast 1/4 cup of pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking frequently, until golden brown and fragrant.
14. Garnish the finished salad with the toasted pine nuts just before serving.

My favorite thing about this salad is how the textures play together—the fluffy quinoa, tender massaged kale, creamy feta, and crunchy pine nuts create such a satisfying mouthfeel. Make it ahead and let it sit overnight for the flavors to meld beautifully, or serve it immediately for brighter, more distinct tastes. Either way, it’s fantastic stuffed into pita pockets for a portable lunch that feels anything but ordinary.

Lemon Tahini Kale and Quinoa Bowl

Sometimes the simplest meals are the ones that surprise you most. I first threw this bowl together during a busy week when my fridge was looking sparse, and now it’s become my go-to lunch prep that actually makes me excited for Mondays. There’s something magical about how these humble ingredients come together to create something truly special.

Ingredients

– 1 cup uncooked quinoa, rinsed well
– 2 cups filtered water
– 1 large bunch curly kale, stems removed
– 2 tablespoons rich extra virgin olive oil
– 1/4 cup creamy tahini paste
– 3 tablespoons freshly squeezed lemon juice
– 1 tablespoon raw honey
– 1/4 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 cup toasted pine nuts
– 2 tablespoons chopped fresh parsley

Instructions

1. Rinse 1 cup of quinoa under cold running water for 1 minute using a fine-mesh strainer to remove the natural bitter coating.
2. Combine the rinsed quinoa and 2 cups of filtered water in a medium saucepan and bring to a rolling boil over high heat.
3. Reduce heat to low, cover the saucepan tightly, and simmer for exactly 15 minutes until all water is absorbed and quinoa grains have sprouted little white tails.
4. Remove quinoa from heat and let it stand covered for 5 minutes to steam and fluff up properly.
5. While quinoa cooks, remove tough stems from 1 large bunch of kale by holding the stem with one hand and stripping leaves downward with the other.
6. Tear kale leaves into bite-sized pieces and place in a large mixing bowl.
7. Drizzle 2 tablespoons of extra virgin olive oil over the kale and massage vigorously with your hands for 2-3 minutes until leaves turn bright green and become tender.
8. In a small bowl, whisk together 1/4 cup tahini paste, 3 tablespoons lemon juice, 1 tablespoon honey, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper until smooth and creamy.
9. Fluff the cooked quinoa with a fork and combine it with the massaged kale in the large mixing bowl.
10. Pour the tahini dressing over the quinoa and kale mixture and toss thoroughly until everything is evenly coated.
11. Toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently until golden brown and fragrant.
12. Sprinkle the toasted pine nuts and 2 tablespoons of fresh parsley over the finished bowl.

My favorite thing about this bowl is how the creamy tahini dressing clings to every nook of the quinoa while the massaged kale maintains just enough texture to keep things interesting. Make this ahead and pack it for lunch—the flavors actually improve as they mingle overnight in the fridge.

Cranberry Almond Quinoa Kale Salad

Every time I find myself with leftover quinoa from last night’s dinner, my mind immediately goes to this vibrant salad that’s become my go-to lunch obsession. There’s something magical about how the tart cranberries play off the nutty almonds and hearty kale—it’s the kind of bowl that makes you feel nourished and satisfied without weighing you down. I actually started making this after a friend brought a similar version to our book club potluck, and now it’s in my weekly rotation.

Ingredients

– 1 cup uncooked white quinoa
– 2 cups cold filtered water
– 1 large bunch fresh curly kale
– 1/2 cup dried sweetened cranberries
– 1/2 cup raw sliced almonds
– 3 tablespoons rich extra virgin olive oil
– 2 tablespoons fresh lemon juice
– 1/4 teaspoon fine sea salt
– 1/8 teaspoon freshly cracked black pepper

Instructions

1. Rinse 1 cup uncooked white quinoa thoroughly under cold running water in a fine-mesh strainer for 1 full minute to remove the natural bitter coating.
2. Combine the rinsed quinoa and 2 cups cold filtered water in a medium saucepan over high heat.
3. Bring the quinoa and water to a rolling boil, then immediately reduce heat to low and cover the saucepan tightly with a lid.
4. Simmer the quinoa for exactly 15 minutes until all water is absorbed and little spirals separate from the grains.
5. Remove the saucepan from heat and let the quinoa stand covered for 5 minutes to finish steaming.
6. Spread the cooked quinoa in a thin layer on a baking sheet to cool completely to room temperature, about 20 minutes.
7. While quinoa cools, remove tough stems from 1 large bunch fresh curly kale and tear the leaves into bite-sized pieces.
8. Place the torn kale in a large mixing bowl and massage firmly with your hands for 2 minutes until the leaves darken in color and soften in texture.
9. Toast 1/2 cup raw sliced almonds in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently until golden brown and fragrant.
10. In a small bowl, whisk together 3 tablespoons rich extra virgin olive oil, 2 tablespoons fresh lemon juice, 1/4 teaspoon fine sea salt, and 1/8 teaspoon freshly cracked black pepper until emulsified.
11. Add the cooled quinoa, toasted almonds, and 1/2 cup dried sweetened cranberries to the massaged kale in the large mixing bowl.
12. Pour the dressing over the salad ingredients and toss everything together until evenly coated.

But what really makes this salad special is the wonderful contrast of textures—the fluffy quinoa against the crisp kale, chewy cranberries, and crunchy almonds. I love serving it alongside grilled chicken for a complete meal, or packing it for lunch where the flavors actually improve as they mingle. Sometimes I’ll even add crumbled feta cheese when I’m feeling fancy, but honestly it’s perfect just as it is.

Spicy Sriracha Kale and Quinoa Crunch Salad

Very rarely does a salad come along that actually gets me excited about eating my greens, but this Spicy Sriracha Kale and Quinoa Crunch Salad changed everything for me after I first threw it together during a busy weeknight when I needed something both nourishing and satisfying.

Ingredients

– 1 cup uncooked white quinoa
– 2 cups filtered water
– 1 large bunch fresh curly kale
– 1/4 cup rich extra virgin olive oil
– 3 tablespoons fresh-squeezed lemon juice
– 2 tablespoons creamy tahini paste
– 1 tablespoon spicy sriracha sauce
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1/2 cup roasted salted sunflower seeds
– 1/4 cup finely chopped fresh parsley

Instructions

1. Rinse 1 cup uncooked white quinoa thoroughly under cold running water in a fine-mesh strainer for 1 minute to remove any bitterness.
2. Combine the rinsed quinoa with 2 cups filtered water in a medium saucepan and bring to a rolling boil over high heat.
3. Reduce heat to low, cover the saucepan tightly, and simmer for exactly 15 minutes until all water is absorbed and quinoa grains have sprouted little tails.
4. Remove quinoa from heat, keep covered, and let steam for 5 minutes to achieve perfectly fluffy texture.
5. While quinoa cooks, remove tough stems from 1 large bunch fresh curly kale and tear leaves into bite-sized pieces.
6. Place kale pieces in a large mixing bowl and drizzle with 1 tablespoon of the rich extra virgin olive oil.
7. Massage kale vigorously with your hands for 2-3 minutes until leaves become darker green, tender, and reduced in volume by about half.
8. In a small bowl, whisk together remaining 3 tablespoons rich extra virgin olive oil, 3 tablespoons fresh-squeezed lemon juice, 2 tablespoons creamy tahini paste, 1 tablespoon spicy sriracha sauce, 1 teaspoon fine sea salt, and 1/2 teaspoon freshly cracked black pepper until smooth and emulsified.
9. Fluff the cooked quinoa with a fork and add it to the massaged kale while still warm to help wilt the greens slightly.
10. Pour the dressing over the quinoa and kale mixture and toss thoroughly to coat every ingredient evenly.
11. Fold in 1/2 cup roasted salted sunflower seeds and 1/4 cup finely chopped fresh parsley until well distributed.
12. Let the salad rest for 10 minutes at room temperature to allow flavors to meld together before serving.

What I love most about this salad is the incredible textural contrast between the tender massaged kale, fluffy quinoa, and crunchy sunflower seeds, all brought together by that creamy-spicy dressing that somehow manages to be both bold and balanced. This salad actually gets better as it sits, making it perfect for meal prep, and I often serve it topped with a soft-boiled egg or alongside grilled chicken for a complete meal that never fails to satisfy my craving for something both healthy and exciting.

Asian-Inspired Kale and Quinoa Slaw

My kale obsession started after that farmers market trip last fall, when I discovered just how versatile this leafy green can be beyond simple salads. This Asian-inspired slaw has become my go-to for potlucks and meal prep because it holds up beautifully in the fridge for days. Many friends who claim to dislike kale have been converted after trying this vibrant, crunchy creation.

Ingredients

– 4 cups finely shredded curly kale leaves
– 1 cup cooked and cooled tri-color quinoa
– 1/2 cup shredded rainbow carrots
– 1/4 cup thinly sliced scallions
– 1/3 cup toasted sesame oil
– 2 tablespoons rice vinegar
– 1 tablespoon soy sauce
– 1 teaspoon freshly grated ginger root
– 1/2 teaspoon minced garlic
– 2 tablespoons toasted sesame seeds
– 1/4 cup chopped fresh cilantro

Instructions

1. Place 4 cups of finely shredded curly kale leaves in a large mixing bowl.
2. Massage the kale vigorously with your hands for 2 full minutes until the leaves become darker in color and slightly wilted.
3. Add 1 cup of cooked and cooled tri-color quinoa to the massaged kale.
4. Incorporate 1/2 cup of shredded rainbow carrots into the bowl.
5. Mix in 1/4 cup of thinly sliced scallions, using both the white and green parts.
6. In a separate small bowl, whisk together 1/3 cup of toasted sesame oil and 2 tablespoons of rice vinegar until emulsified.
7. Stir 1 tablespoon of soy sauce into the dressing mixture.
8. Add 1 teaspoon of freshly grated ginger root to the dressing.
9. Mix in 1/2 teaspoon of minced garlic until fully incorporated.
10. Pour the dressing over the kale and quinoa mixture.
11. Toss everything together until all ingredients are evenly coated with dressing.
12. Sprinkle 2 tablespoons of toasted sesame seeds over the slaw.
13. Gently fold in 1/4 cup of chopped fresh cilantro.
14. Let the slaw rest at room temperature for 15 minutes to allow the flavors to meld. Our family loves the satisfying crunch of this slaw against the nutty quinoa, with the sesame dressing creating this addictive savory-sweet balance that keeps you going back for more. I often serve it alongside grilled salmon or stuff it into lettuce cups for a light lunch that feels anything but boring.

Creamy Avocado Quinoa Kale Salad

Sometimes the best meals happen when you’re staring into an empty fridge, wondering what magic you can create with the few ingredients left. Such was the case last Tuesday when my kale was looking a bit too wilty for smoothies and that lone avocado on the counter was at peak ripeness—thus, this vibrant salad was born!

Ingredients

• 1 cup uncooked white quinoa
• 2 cups filtered water
• 1 large ripe Hass avocado
• 3 cups finely chopped curly kale
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons rich extra virgin olive oil
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 cup toasted pumpkin seeds

Instructions

1. Rinse 1 cup of uncooked white quinoa thoroughly in a fine-mesh strainer under cold running water for 1 full minute to remove the natural bitter coating.
2. Combine the rinsed quinoa with 2 cups of filtered water in a medium saucepan and bring to a rolling boil over high heat.
3. Immediately reduce heat to low, cover tightly with a lid, and simmer gently for exactly 15 minutes—you’ll know it’s done when the grains become translucent and the little white tails unfurl.
4. Remove the cooked quinoa from heat, fluff with a fork, and let it rest uncovered for 10 minutes to allow excess moisture to evaporate and prevent mushiness.
5. While quinoa cools, massage 3 cups of finely chopped curly kale vigorously with your hands for 2-3 minutes until the leaves darken in color and soften noticeably—this breaks down the tough fibers for better texture.
6. In a small bowl, mash 1 large ripe Hass avocado with 1/4 cup freshly squeezed lemon juice until smooth and creamy, using the lemon’s acidity to prevent browning.
7. Whisk 2 tablespoons of rich extra virgin olive oil into the avocado mixture until fully emulsified and glossy.
8. Season the dressing with 1/2 teaspoon coarse sea salt and 1/4 teaspoon freshly cracked black pepper, stirring thoroughly to distribute evenly.
9. Combine the cooled quinoa, massaged kale, and avocado dressing in a large mixing bowl, tossing gently until every grain and leaf is coated.
10. Fold in 1/4 cup of toasted pumpkin seeds just before serving to maintain their satisfying crunch.

Let this salad be your canvas—I love serving it in hollowed-out bell pepper bowls for a portable lunch, or topping it with grilled shrimp for a complete meal. The creamy avocado dressing clings beautifully to each quinoa grain while the kale provides that satisfying chew, creating a texture symphony in every bite that keeps me coming back for just one more forkful.

Roasted Veggies and Quinoa Kale Delight

Diving into my kitchen after a busy farmers market haul always sparks joy, especially when I discover vibrant seasonal produce that practically begs to be roasted to perfection. I recently found myself with an abundance of colorful root vegetables and decided to create this nourishing bowl that’s become my go-to lunch for busy weeks.

Ingredients

• 1 cup uncooked quinoa, rinsed thoroughly
• 2 cups low-sodium vegetable broth, simmering hot
• 3 cups chopped rainbow carrots, sweet potatoes, and red bell peppers
• 3 tablespoons rich extra virgin olive oil
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly cracked black pepper
• 2 cloves garlic, minced finely
• 4 cups fresh curly kale, stems removed and torn into bite-sized pieces
• 2 tablespoons fresh lemon juice, freshly squeezed

Instructions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Toss the chopped rainbow carrots, sweet potatoes, and red bell peppers with 2 tablespoons of rich extra virgin olive oil, ½ teaspoon coarse sea salt, and ¼ teaspoon freshly cracked black pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes at 425°F, until the edges are caramelized and crispy.
4. While vegetables roast, rinse 1 cup uncooked quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
5. Combine the rinsed quinoa with 2 cups simmering hot low-sodium vegetable broth in a medium saucepan and bring to a boil over high heat.
6. Reduce heat to low, cover the saucepan, and simmer the quinoa for 15 minutes, until all liquid is absorbed and grains are fluffy.
7. Heat the remaining 1 tablespoon rich extra virgin olive oil in a large skillet over medium heat and sauté 2 cloves minced finely garlic for 30 seconds, until fragrant but not browned.
8. Add 4 cups fresh curly kale to the skillet and cook for 3 minutes, stirring constantly, until kale is wilted and bright green.
9. Stir 2 tablespoons freshly squeezed lemon juice into the kale and season with the remaining ½ teaspoon coarse sea salt and ¼ teaspoon freshly cracked black pepper.
10. Fluff the cooked quinoa with a fork and combine it with the roasted vegetables and sautéed kale in a large serving bowl.

Out of this simple combination comes a delightful contrast of textures—fluffy quinoa, tender roasted veggies with crispy edges, and silky kale that melts in your mouth. The lemon brightens each bite beautifully, making this dish perfect for packing in mason jars for picnics or topping with a fried egg for a hearty breakfast bowl.

Pomegranate and Quinoa Superfood Kale Salad

When I first discovered this vibrant salad during a farmers’ market trip last fall, I knew I had to recreate it at home—it’s become my go-to lunch prep recipe that actually makes me excited for Mondays. There’s something magical about how these simple ingredients come together to create such a spectacular dish that feels both nourishing and indulgent.

Ingredients

– 1 cup tri-color quinoa
– 2 cups filtered water
– 1 large bunch fresh curly kale
– 1 ripe avocado
– ½ cup ruby red pomegranate arils
– ¼ cup toasted pine nuts
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– ½ teaspoon flaky sea salt
– ¼ teaspoon cracked black pepper

Instructions

1. Rinse 1 cup tri-color quinoa thoroughly under cold running water in a fine-mesh strainer for 1 minute to remove the natural bitter coating.
2. Combine the rinsed quinoa and 2 cups filtered water in a medium saucepan and bring to a rolling boil over high heat.
3. Reduce heat to low, cover the saucepan tightly, and simmer for 15 minutes until all water is absorbed and quinoa grains have sprouted little white tails.
4. Remove quinoa from heat, fluff with a fork, and spread it on a baking sheet to cool completely for 20 minutes—this prevents the kale from wilting when mixed.
5. While quinoa cools, remove tough stems from 1 large bunch fresh curly kale and tear leaves into bite-sized pieces into a large mixing bowl.
6. Massage the kale vigorously with your hands for 2 minutes until leaves turn bright green and become tender, which makes them more palatable and easier to digest.
7. Drizzle 2 tablespoons rich extra virgin olive oil and 1 tablespoon freshly squeezed lemon juice over the massaged kale, tossing to coat every leaf evenly.
8. Sprinkle ½ teaspoon flaky sea salt and ¼ teaspoon cracked black pepper over the dressed kale, then let it marinate for 10 minutes to develop deeper flavors.
9. Peel and pit 1 ripe avocado, then dice it into ½-inch cubes directly over the kale bowl to prevent browning.
10. Gently fold the completely cooled quinoa into the kale mixture using a spatula to maintain texture.
11. Sprinkle ½ cup ruby red pomegranate arils and ¼ cup toasted pine nuts over the salad, reserving a tablespoon of each for garnish.
12. Toss everything together gently but thoroughly until all ingredients are evenly distributed throughout the salad.

For the most beautiful presentation, I love serving this in a shallow bowl with the reserved pomegranate arils and pine nuts scattered on top—the contrast between the creamy avocado, crunchy nuts, and juicy pomegranate creates an incredible textural experience that makes every bite exciting.

Zesty Lime Quinoa and Kale Fiesta

My kitchen has seen many quinoa experiments, but this zesty lime version with kale has become my absolute favorite—it’s the kind of dish I whip up when I want something vibrant, healthy, and packed with flavor without spending hours at the stove. Honestly, it’s saved me on busy weeknights more times than I can count, and the bright, fresh taste always feels like a mini-celebration.

Ingredients

• 1 cup uncooked white quinoa, rinsed thoroughly
• 2 cups filtered water
• 2 tablespoons rich extra virgin olive oil
• 3 cloves fresh garlic, minced
• 1 bunch curly kale, stems removed and leaves chopped
• 1 large ripe avocado, diced
• 1/4 cup freshly squeezed lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon red pepper flakes

Instructions

1. Combine 1 cup rinsed quinoa and 2 cups filtered water in a medium saucepan.
2. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for exactly 15 minutes until all water is absorbed.
3. Remove quinoa from heat, fluff with a fork, and let stand covered for 5 minutes to steam—this prevents it from becoming mushy.
4. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat until shimmering.
5. Add 3 cloves minced garlic and sauté for 1 minute until fragrant but not browned.
6. Add chopped kale and cook for 3-4 minutes, stirring frequently, until wilted and bright green.
7. Transfer cooked quinoa to the skillet with kale and stir to combine thoroughly.
8. Add 1/4 cup freshly squeezed lime juice, 1/4 cup chopped cilantro, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes.
9. Gently fold in diced avocado until just incorporated to maintain its creamy texture.
10. Serve immediately while warm for the best flavor and texture experience.

Hearty yet refreshing, this dish delivers a wonderful contrast between the fluffy quinoa and tender kale, with the creamy avocado balancing the zesty lime kick. I love serving it alongside grilled chicken or scooping it into lettuce cups for a light lunch—it’s versatile enough to shine on its own or complement your favorite proteins.

Maple Roasted Chickpea and Kale Quinoa Salad

Remember those crisp autumn afternoons when you crave something hearty yet healthy? I created this maple roasted chickpea and kale quinoa salad during one such golden October day, when my garden kale was at its peak and I needed a lunch that would power me through pumpkin carving with the kids. It’s become my go-to meal prep superstar that actually gets better as it sits in the fridge.

Ingredients

– 1 cup uncooked quinoa
– 1 can (15 oz) plump chickpeas, drained and rinsed
– 3 tablespoons pure maple syrup
– 2 tablespoons extra virgin olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– ½ teaspoon garlic powder
– 4 cups fresh curly kale, stems removed
– ¼ cup dried cranberries
– ¼ cup toasted pecans, roughly chopped
– Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer until the water runs clear.
3. Cook the rinsed quinoa according to package directions, then fluff with a fork and let it cool completely. (Tip: Spreading hot quinoa on a baking sheet speeds up cooling for salads.)
4. In a medium bowl, toss the drained chickpeas with 2 tablespoons maple syrup, 1 tablespoon olive oil, smoked paprika, garlic powder, and a generous pinch of salt.
5. Spread the coated chickpeas in a single layer on your prepared baking sheet.
6. Roast the chickpeas at 400°F for 20-25 minutes until crispy and caramelized, shaking the pan halfway through.
7. While chickpeas roast, massage the kale leaves with remaining 1 tablespoon olive oil and a pinch of salt until they turn bright green and tender.
8. Whisk together remaining 1 tablespoon maple syrup and apple cider vinegar to create the dressing.
9. Combine the cooled quinoa, massaged kale, roasted chickpeas, dried cranberries, and toasted pecans in a large bowl.
10. Drizzle the maple-vinegar dressing over the salad and toss gently to combine. (Tip: Toasting pecans in a dry skillet for 3-4 minutes enhances their nutty flavor.)
11. Season the finished salad with freshly ground black pepper and additional salt if needed.
12. Let the salad rest for 10 minutes before serving to allow flavors to meld. (Tip: The kale softens perfectly during this resting period without getting soggy.)

Crispy maple-glazed chickpeas provide delightful texture against the tender massaged kale and fluffy quinoa, while the sweet-tart cranberries and toasty pecans create a symphony of autumn flavors. I love packing this salad for weekday lunches—it holds up beautifully for 3-4 days in the refrigerator. For a heartier meal, top it with grilled chicken or serve it warm alongside roasted squash during those chilly fall evenings.

Sun-Dried Tomato and Basil Kale Quinoa Salad

Yesterday at the farmers market, I spotted the most vibrant bunches of kale and knew I had to create something special. This sun-dried tomato and basil quinoa salad has become my go-to lunch that actually makes me excited for midday meals—it’s that good!

Ingredients

– 1 cup uncooked white quinoa
– 2 cups vegetable broth
– 3 cups finely chopped curly kale
– ½ cup oil-packed sun-dried tomatoes, thinly sliced
– ¼ cup freshly chopped basil leaves
– ⅓ cup crumbled feta cheese
– 3 tablespoons rich extra virgin olive oil
– 2 tablespoons fresh lemon juice
– 1 teaspoon minced garlic
– ¼ teaspoon coarse sea salt
– ⅛ teaspoon cracked black pepper

Instructions

1. Rinse 1 cup of uncooked white quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine the rinsed quinoa and 2 cups of vegetable broth in a medium saucepan over high heat.
3. Bring the mixture to a rolling boil, then immediately reduce heat to low and cover with a tight-fitting lid.
4. Simmer for 15 minutes exactly—resisting the urge to peek keeps the steam trapped for perfect cooking.
5. Remove the saucepan from heat and let it stand covered for 5 minutes to allow the quinoa to fully absorb remaining liquid.
6. Fluff the cooked quinoa with a fork and spread it on a baking sheet to cool completely to room temperature, about 20 minutes.
7. While quinoa cools, massage 3 cups of finely chopped curly kale with 1 tablespoon of extra virgin olive oil for 2 minutes until it turns bright green and tender.
8. Whisk together remaining 2 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 1 teaspoon of minced garlic, ¼ teaspoon of coarse sea salt, and ⅛ teaspoon of cracked black pepper in a small bowl.
9. Combine the cooled quinoa, massaged kale, ½ cup of thinly sliced oil-packed sun-dried tomatoes, ¼ cup of freshly chopped basil leaves, and ⅓ cup of crumbled feta cheese in a large mixing bowl.
10. Pour the dressing over the salad mixture and toss gently until all ingredients are evenly coated. Marvel at how the chewy quinoa pairs with the tender kale and bursts of tangy sun-dried tomato. I love serving this salad chilled with grilled chicken or scooping it into lettuce cups for a light, satisfying meal that never gets boring.

Artichoke and Olive Quinoa Kale Mix

Now, I have to confess—I used to be intimidated by artichokes until I discovered how beautifully they pair with briny olives and hearty quinoa. This Artichoke and Olive Quinoa Kale Mix has become my go-to lunch prep recipe, especially on busy weeks when I need something nourishing that actually excites my taste buds. Nothing beats opening my fridge to find these vibrant containers waiting!

Ingredients

– 1 cup tri-color quinoa
– 2 cups low-sodium vegetable broth
– 2 tablespoons rich extra-virgin olive oil
– 3 cloves fresh garlic, minced
– 1 cup marinated artichoke hearts, drained and chopped
– ½ cup Kalamata olives, pitted and sliced
– 4 cups fresh curly kale, stems removed and torn
– ¼ cup fresh lemon juice
– ½ teaspoon coarse sea salt
– ¼ teaspoon cracked black pepper
– ¼ cup toasted pine nuts

Instructions

1. Rinse 1 cup tri-color quinoa thoroughly in a fine-mesh strainer under cold running water for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups low-sodium vegetable broth in a medium saucepan and bring to a rolling boil over high heat.
3. Reduce heat to low, cover saucepan tightly, and simmer quinoa for exactly 15 minutes until all liquid is absorbed and grains show little tails.
4. Remove quinoa from heat, keep covered, and let steam for 5 minutes—this fluffs the grains perfectly.
5. While quinoa steams, heat 2 tablespoons rich extra-virgin olive oil in a large skillet over medium heat.
6. Add 3 cloves fresh minced garlic and sauté for 30 seconds until fragrant but not browned.
7. Add 1 cup chopped marinated artichoke hearts and ½ cup sliced Kalamata olives, cooking for 2 minutes to warm through.
8. Massage 4 cups torn curly kale with ¼ cup fresh lemon juice for 1 minute until leaves darken and soften.
9. Fluff steamed quinoa with a fork and combine with kale mixture in a large bowl.
10. Gently fold in warmed artichoke-olive mixture until evenly distributed.
11. Season with ½ teaspoon coarse sea salt and ¼ teaspoon cracked black pepper, tossing to combine.
12. Sprinkle ¼ cup toasted pine nuts over the top just before serving.

Something magical happens when the nutty quinoa meets those tangy artichokes and briny olives—each bite delivers contrasting textures from the fluffy grains to the tender kale. Serve it warm as a main dish or chilled the next day stuffed into bell peppers for a portable lunch that actually improves overnight.

Conclusion

Versatile and nutritious, these 32 kale and quinoa salad recipes offer endless possibilities for healthy, delicious meals. We hope you find new favorites to add to your rotation! Don’t forget to leave a comment sharing which recipes you loved most and pin this article to your Pinterest boards so you can easily return to these tasty ideas.