Description
The Easy Kale Quinoa Salad with Lemon Dressing is a vibrant, nourishing meal combining hearty kale and fluffy quinoa with a zesty lemon dressing. This fresh and satisfying salad offers a perfect balance of flavors and textures, providing a natural energy boost. Ideal for quick lunches, light dinners, or meal prep, this wholesome and colorful dish brightens any day.
Ingredients
Scale
Salad Ingredients
- 1 cup cooked quinoa
- 4 cups fresh kale, stems removed and torn into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1 cup cucumber, diced
- 1/4 cup fresh parsley, finely chopped
Lemon Dressing
- 1/4 cup fresh lemon juice (natural)
- 2 tablespoons olive oil (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 tablespoon maple syrup (natural)
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Quinoa: Rinse 1 cup of quinoa under cold water to remove any bitterness. Cook according to package instructions using water or vegetable broth for extra flavor. Once cooked, fluff with a fork and set aside to cool.
- Massage the Kale: Remove tough stems from the kale leaves and tear them into bite-sized pieces. Drizzle with a little olive oil (natural) and a pinch of salt, then massage the leaves gently with your hands for about 2-3 minutes. This softens the kale and reduces bitterness.
- Chop the Vegetables: Halve the cherry tomatoes, thinly slice the red onion, dice the cucumber, and finely chop fresh parsley. These fresh veggies add layers of texture and color that brighten the salad.
- Make the Lemon Dressing: In a small bowl, whisk together fresh lemon juice (natural), olive oil (natural), apple cider vinegar (natural), maple syrup (natural), minced garlic, salt, and pepper until emulsified. This tangy dressing ties all the flavors together beautifully.
- Combine and Toss: In a large bowl, combine the massaged kale, cooled quinoa, cherry tomatoes, red onion, cucumber, and parsley. Pour the lemon dressing over the salad and toss thoroughly to ensure every bite is bursting with flavor.
Notes
- Massage the kale to soften its texture and reduce bitterness.
- Fluff quinoa with a fork after cooking to maintain a light texture.
- Use freshly squeezed lemon juice (natural) for the brightest flavor.
- Allow the salad to chill for at least 30 minutes before serving to let flavors meld.
- Adjust the amount of maple syrup (natural) in the dressing to balance acidity according to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: No Cook
- Cuisine: International
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 280
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: kale salad, quinoa salad, lemon dressing, healthy salad, plant-based, gluten free, meal prep
