Kale Quinoa Salad
+3 photos

Kale Quinoa Salad

6 servings
Kale quinoa salad is a nutritious side dish and, conveniently, a salad you can make ahead of time. Zippy lemon juice, silky onions and chewy currants combine with kale and pine nuts for a salad that's a hearty lunch or an easy potluck offering.

Ingredients

  • water
    1 c
  • tomato juice
    ½ c
  • quinoa

    rinsed

    1 c
  • onion

    chopped

    1 small
  • olive oil
    1 tbsp
  • garlic clove

    minced

    1
  • crushed red pepper flakes
    ½ tsp
  • coarsely chopped fresh kale
    6 c
  • pine nuts
    ¼ c
  • dried currants
    ¼ c
  • balsamic vinegar
    1 tbsp
  • lemon juice
    1 tsp
  • grated lemon zest
    1 tsp
  • salt
    ¼ tsp
  • pepper
    ⅛ tsp

Directions

  1. 1

    In a large saucepan, bring the water and tomato juice to a boil. Add the rinsed quinoa, reduce the heat to a simmer, and cook, covered, until the liquid is absorbed, 18 to 22 minutes. Remove from the heat and fluff the quinoa with a fork.

    Step 1
  2. 2

    In a large skillet, warm the olive oil over medium heat and cook the onion until it's soft. Add the garlic and pepper flakes, and stir one minute longer, until aromatic. Stir in the kale and cook until it's wilted, three to four minutes. Gently stir in the pine nuts and currants, and continue cooking for about two minutes.

    Step 2
  3. 3

    Pour in the vinegar and lemon juice, then add the lemon zest, salt and pepper. Cook one to two minutes longer, remove the pan from the heat and stir in the quinoa. Serve at room temperature.

    Step 3
Kale Quinoa Salad
+3

Kale Quinoa Salad

5.0(4)40 min6 servings190 cal

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 4 ratings

tasteofhome.com
5.0(4 reviews)
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About this Recipe

Looking for a versatile, wholesome salad that’s packed with flavor and holds up beautifully for days? This Kale Quinoa Salad is your answer. It's a truly nutritious side dish and a convenient make-ahead option, perfect for meal prep or busy weeknights.

This recipe shines by combining zippy lemon, silky sautéed onions, and sweet, chewy currants with hearty kale and crunchy pine nuts. What sets it apart is the clever cooking liquid for the quinoa—a blend of water and tomato juice—which infuses an extra layer of savory depth from the start, making every bite more complex and satisfying. This thoughtful combination creates a hearty lunch that never feels heavy, or an impressive potluck offering that will disappear fast.

Expect a symphony of textures and tastes with every forkful of this Kale Quinoa Salad. You'll savor the tender yet toothsome quinoa, the slightly bitter and robust kale, the sweet burst of dried currants, and the satisfying crunch of toasted pine nuts. The dressing, bright with lemon juice and zest, along with balsamic vinegar, expertly balances the richness of the olive oil and the mild heat from the red pepper flakes. It’s a truly balanced and flavorful experience that feels both nourishing and indulgent.

Feel free to adapt this vibrant salad to your pantry and preferences. While the recipe calls for pine nuts, you can easily substitute them with slivered almonds or chopped walnuts for a similar crunch and healthy fat. If currants aren't on hand, dried cranberries or raisins can offer a comparable touch of sweetness. And for those who enjoy a little more heat, don't hesitate to increase the crushed red pepper flakes to your liking, or reduce them for a milder profile.

This Kale Quinoa Salad is an excellent choice for a hearty lunch, a flavorful side to any meal, or a welcome contribution to a potluck. Its robust nature means it travels well and tastes even better as the flavors meld.

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