Quinoa Kale Salad

This Quinoa Kale Salad recipe is fresh and flavorful and can be served as a starter, but it’s definitely filling enough to make a meal.  It’s made with curly kale, Romaine lettuce, quinoa, golden raisins and sliced almonds all tossed in the most addictive basil vinaigrette.

Our kale quinoa salad makes a great pack-for-lunch meal or a simple vegetarian main or side. It comes together in a pinch and the basil vinaigrette makes it completely addictive! 

Normally I make salads that are chockfull of ingredients – everything but the kitchen sink type salads, but this one is different.  This one is a simple kale and quinoa salad made with the most humble of ingredients.  It’s flecked with sliced almonds and golden raisins, and mixed with curly kale, romaine lettuce, quinoa and a generous portion of parmesan cheese (grated or shaved).  Where it gets interesting is when these simple ingredients are dressed up in a gorgeous green basil vinaigrette.  The flavor will remind you a tad of pesto.  This salad is completely addictive and satisfying!!

Kale Quinoa Salad Recipe

• Greens. We use a mix of finely chopped Romaine lettuce and curly kale for this salad. You can use all curly kale if you prefer, but I really like the mix of the two greens. I find mixing kale with Romaine a nice blend that makes the kale a little easier to consume.
• Quinoa. Adding quinoa to this salad adds plant protein which makes this salad much more substantial and filling.
• Add-ins. Sliced almonds add a nice crunch and golden raisins add a hint of sweetness to this otherwise earthy salad. A sprinkling of Parmesan cheese adds a nice flavor (but doesn’t Parmesan cheese add nice flavor to just about everything it touches!)
• Basil Vinaigrette. This basil vinaigrette is one of my favorite dressings. If you like pesto like I do, this dressing is going to be a win with you! It’s a delicious blend of fresh basil, garlic, Parmesan cheese, Dijon mustard, lemon juice and extra-virgin olive oil.

Find the printable recipe with measurements below.

I make this kale quinoa salad at least once a week.  It’s one of my favorites both for the flavors and its simplicity.  Some nights though when I’m feeling particularly hungry and want a more substantial salad, I’ll toss in some chopped grilled chicken (or store bought rotisserie chicken). Grilled salmon and avocado works nicely here as well. And of course, feel free this summer to sub in your favorite fresh berries in lieu of the raisins for a bright summery seasonal salad. 

How To Make Kale Quinoa Salad

This kale quinoa salad recipe is so simple to make – you can almost commit the ingredients to memory.

1. Cook Quinoa. Cook the quinoa and set aside to cool. 
2. Make Dressing. While the quinoa is cooking, add all of the ingredients for the vinaigrette to a blender and blend until smooth. Refrigerate before serving
3. Toss salad ingredients. Add the cooled quinoa and the rest of the salad ingredients to a large bowl and toss.
4. Dress salad. Drizzle the outer sides of the bowl with the vinaigrette. Don’t pour the dressing right over the greens (this weighs the leaves down). Instead drizzle the outer sides of the bowl and fold the salad ingredients into the dressing.
5. Enjoy. Serve with extra parmesan cheese. You can also add grilled chicken or salmon to this salad to make it a meal.

Why We Love This Salad

• This kale quinoa salad has an impressive range of flavors and textures, and it sits pretty parked next to any main course you might be serving.  It’s also filling enough to be a meal on its own.  
• The basil vinaigrette is amazing!!  If you like the taste of basil pesto – you’ll love this basil vinaigrette!  
• It’s quick and easy to make. 
• It’s made with simple ingredients (nothing exotic here)!
• Completely habit forming!

More Easy Salad Recipes

• Crunchy Detox Salad
• Italian Chopped Salad
• Everyday Detox Salad
• Superfood Salad
• Spinach Quinoa Salad

Want more ideas? Check out all of our salad recipes.

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Yield: 4 servings

Quinoa Kale Salad

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 15 minutes

Total Time 35 minutes

This Kale Quinoa Salad recipe is fresh and flavorful and can be served as a starter, but it's definitely filling enough to make a meal.  It's made with curly kale, Romaine lettuce, quinoa, golden raisins and sliced almonds all tossed in the most addictive basil vinaigrette.

Ingredients

• 2 cups Romaine lettuce, finely chopped
• 2 cups curly kale, finely chopped (cut the leaves away from the stems and discard stems)
• 1 cup cooked quinoa
• 3/4 cup sliced roasted almonds
• 1/2 - 3/4 cup golden raisins
• 1/2 cup parmesan cheese, plus extra for serving

Basil Vinaigrette

• 3 tablespoons fresh basil, sliced
• 1 clove garlic, minced
• 1/4 cup Parmesan cheese, grated
• 1/4 cup fresh lemon juice
• 1-1/2 tablespoons Dijon mustard
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper to taste

Instructions

For the Salad

1. Cook quinoa according to package and set aside to cool.
2. Add all of the salad ingredients to a large bowl and toss.
3. Drizzle the dressing along the inside of the bowl and fold the ingredients into the dressing.
4. Toss the ingredients in the vinaigrette until evenly coated.
5. Serve with extra Parmesan cheese.

For the Basil Vinaigrette

1. Place basil, garlic, parmesan cheese, mustard and lemon juice in a blender.
2. Pulse a few times, then slowly pour the olive oil in the blender.
3. Continue to blend until vinaigrette is smooth.
4. Refrigerate for 1 hour before serving.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 603Total Fat: 47gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 16mgSodium: 766mgCarbohydrates: 36gFiber: 7gSugar: 12gProtein: 15g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.