Kale and Quinoa Salad
Just 3 hours ago, I force fed a giant spoonful of this to a kale/quinoa cynic, and watched with glee as the scrunched up face of “I hate kale – AND QUINOA!” turned into a surprised look of “this is seriously tasty!”
Yes. This is a kale salad that even kale haters will enjoy. It’s that good!
The secret to make raw kale tasty – tenderise it by rubbing with olive oil and salt!
Nowadays, kale is actually very good value – usually $2 a bunch from Harris Farms which is where I shop for most of my fruit & veg. And it’s a giant bunch. A giant bunch of hardy, tough leaves that aren’t that pleasant to eat without doing “something” to it.
Enter – your new favourite way to prepare kale leaves to eat raw. Tenderise it. Wash it, chop it, scrunch it with oil, salt & pepper (lemon or vinegar is also nice), leave for 30 minutes. It tenderises the leaves, making it tasty enough to even eat plain.
What goes in this Kale Salad
Even when kale has been marinated, it does have a stronger flavour than most leafy greens. So what I like to do is add plenty of other fresh flavours and textures. So here’s what goes in this kale salad:
- Raw kale – chopped and marinated in olive oil
- Fresh herbs – dill and coriander/cilantro is my favourite mix. Both are beautifully fragrant, so they add great flavour to temper the otherwise rather dominant flavour of kale.
- Almonds – or other nuts, for texture and flavour
- Quinoa – to fill it out, add texture and nutty flavour
- Red onion – for freshness
- Feta – salty little pops of creamy feta is always a welcome addition to salads!
- Lemon dressing – it’s fresh and zesty, and I love that this lemon dressing really tastes of lemon rather than just being sour (the secret is the zest! Lemon zest rocks!)
Toss all this together, and voila! You have an incredible kale salad that even the greatest of kale cynics will enjoy!
This kale salad will keep in the fridge for 3 days – so it’s great for work lunches and as a standby side!
I added quinoa into this, because this is a salad that was born post my recent trips to Japan and New Zealand, after which I was peeved but not surprised to see that my jeans were still as snug as they were pre-trip. Skiing in Japan, trekking and biking in New Zealand – Mr Scales! WHAT ELSE DO YOU WANT FROM ME! (OK, holiday feasting and Japanese sake / fabulous NZ wine sampling did not help).
So I filled this salad out with quinoa to make it filling enough to be a meal in itself. Which, incidentally, is a great tip to make a veg + filling fibre rich side for meals.
It seems appropriate to share this Kale and Quinoa Salad post Easter. Detoxing after a long weekend of consistent feasting – especially if the Easter Bunny dropped by your place and left you with a load of irresistibly colourful, shiny foil wrapped eggs calling your name. 😩
Try this Kale and Quinoa Salad as a side for your next dinner (eg. slightly burnt chicken schnitzel, as pictured below – fried food = less guilt with kale on the side). It will pair with anything, from these great quick Baked Chicken Breaststo crispy Garlic Chicken Thighs, to Baked Pork Chops or marinated Pork Chops.
Or have it as a light meal as it is because in all honesty, a bowl of this will keep you satisfied for longer because that’s one of the magic characteristics of quinoa. 🙂 (Quinoa has grown on me so much I’ve made another salad since: Asian-style Quinoa Salad!) Or try tossing through some shredded chicken or sliced perfectly poached chicken, or even a can of tuna (I steal it from Dozer). – Nagi x
Kale and Quinoa Salad
Author: Nagi
Prep: 45minutes mins
Cook: 15minutes mins
Total: 1hour hr
Side
Western
5 from 61 votes
Inactive marinating time: 30 minutes. Recipe video above.
A seriously tasty kale salad that also happens to incorporate quinoa, another superfood! Marinating is the secret to tasty raw kale salads. Keeps for days! Makes 3 as a light meal, or serves 6 – 8 as a side.
Ingredients
MARINATED KALE:
- ▢ 8 cups (packed) kale leaves (Note 1)
- ▢ 1 tbsp extra virgin olive oil
- ▢ 1/4 tsp each salt and pepper
QUINOA:
- ▢ 1 cup quinoa, any colour
- ▢ 2 cups water
DRESSING:
- ▢ Zest of 1 large lemon
- ▢ 2 1/2 tbsp lemon juice
- ▢ 3 tbsp extra virgin olive oil
- ▢ 1 tsp Dijon mustard (or American)
- ▢ 1 garlic clove , minced
- ▢ 1 tsp sugar (optional, I add it)
- ▢ 1/2 tsp each salt and pepper
SALAD:
- ▢ 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 – 1/2 cup chopped roasted almonds
- ▢ 100 g/3.5oz crumbled feta
Cook Mode
Prevent screen from sleeping
Instructions
MARINATED KALE:
- Scrunch up the kale leaves then slice to about 1cm / 2/5″ thickness.
- Transfer to large bowl.
- Drizzle over oil, scatter with salt and pepper. Use your hands to scrunch the kale leaves for 1 minute (see video). It should shrink to about half the size.
- Set aside for 30 minutes. The leaves will soften, making them suitable for eating raw.
QUINOA:
- Place quinoa in a fine mesh colander, then rinse under running water for 30 seconds. Drain excess water well. (Or do this in a big bowl)
- Place in a saucepan with water. Cover with lid, bring to simmer over medium heat then leave for 12 – 15 minutes until all water is absorbed.
- Remove from heat, leave lid on, and rest for 5 – 10 minutes. Fluff with fork then cool (spread on tray and refrigerate to speed up).
DRESSING:
- Place ingredients in a jar, screw lid on and shake well. Set aside for 10 minutes.
SALAD:
- Add the quinoa into the bowl with the kale. Add all the dill and coriander/cilantro, half the nuts, feta, and 2/3 of dressing.
- Toss well.
- Transfer into serving platter or bowls. Drizzle with remaining dressing, garnish with remaining feta and nuts.
- See Note 3 for serving suggestions – I’ve been having this as a meal, just plain.
Recipe Notes:
1. TO REMOVE KALE LEAVES – see video, it’s helpful. Hold the kale by the stem them grasp the base of the leafy part then run your hand up the stem to remove the leaves.
AMOUNT TO USE: No need for 100% accuracy here because the kale wilts so much with marinating. Use 8 cups jam packed with the kale leaves (before chopping).
TYPE OF KALE: Tuscan or curly kale is fine to use for this technique. I use curly kale because it’s the more common one here in Australia and it’s cheaper.
2. STORAGE: This is a great salad to keep for a few days – kale is quite hardy (unlike normal salad leaves which wilt quickly on contact with dressing). It’s great for 2 days, still good on Day 3. I like to hold back some of the Dressing (see recipe steps) for this reason – because it freshens up the salad to add dressing if serving after the day of making it.
3. HOW TO SERVE: I’ve been obsessively eating this as a meal. The quinoa makes this filling so you’re not craving ice cream 30 minutes after dinner. Try adding shredded chicken or even canned tuna for more protein.
It’s also terrific served as a side for any cooked protein because it’s veg + filling carb in one.
4. This is the nutrition assuming this is served as a meal (3 servings from recipe). I honestly find this filling as a meal (thank you Mr Quinoa), and I don’t even have the urge for ice cream! If used as a side for 6, it is 289 calories per person and I consider this to be a good veg + filling carby side for a meal.
NUTRITION INFORMATION:
Serving: 395gCalories: 579cal (29%)
