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Crunchy Kale and Quinoa Salad

16 INGREDIENTS • 6 STEPS • 35MINS

Crunchy Kale and Quinoa Salad

Recipe
This Crunchy Kale and Quinoa Salad is the ideal Memorial Day salad. The dish is full of flavor and crunch, it's bursting with color and boasting in nutrition!
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This Crunchy Kale and Quinoa Salad is the ideal Memorial Day salad. The dish is full of flavor and crunch, it's bursting with color and boasting in nutrition!
author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

35MINS

Total Time

$1.69

Cost Per Serving

Ingredients

Servings
6
us / metric
Salad
Quinoa
125 g
Quinoa
Water
360 mL
Water
Kale
100 g
Kale
up to 5 cups, stems removed, chopped, and massaged
Red Cabbage
160 g
Finely Chopped Red Cabbage
Carrot
2
Large Carrots, peeled, finely chopped
Raisins
70 g
Raisins
Roasted Pepitas
4 Tbsp
Roasted Pepitas
Raw Cashews
4 Tbsp
Raw Cashews
Parmesan Cheese
45 g
Parmesan Cheese
or Asiago Blend
Avocado
1
Medium Avocado, cubed
Dressing
Extra-Virgin Olive Oil
75 mL
Extra-Virgin Olive Oil
Rice Vinegar
3 Tbsp
Rice Vinegar
Apple Cider Vinegar
1 Tbsp
Apple Cider Vinegar
Honey
3 Tbsp
Honey
Sea Salt
1/4 tsp
Sea Salt
Ground Black Pepper
1/8 tsp
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
397
Fat
23.7 g
Protein
10.0 g
Carbs
41.3 g
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

Author's Notes

Feeds 3-4 as entree salad and 6-8 as a side salad.

To massage your kale once it's chopped, add it to your large bowl first, drizzle it with a little olive oil or a bit of the dressing, then gently scrunch and massage it in your hands to soften it.

I like to add my dressing to each bowl individually as some prefer more dressing than others. It also keeps any leftovers fresher in the refrigerator if the dressing has not been added.

Cooking Instructions

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step 1
Rinse Quinoa (125 g) in cold water, then add to a medium pot with Water (360 mL). Bring to a boil, then simmer for 15 minutes or until fluffy. Set aside to cool.
step 2
While quinoa is cooling, add Kale (100 g), Red Cabbage (160 g), and Carrots (2) to a large salad bowl. Toss to coat until well combined.
step 3
Once quinoa has cooled and is room temperature, add to the salad bowl, along with Raisins (70 g), Roasted Pepitas (4 Tbsp), Raw Cashews (4 Tbsp), Parmesan Cheese (45 g), and Avocado (1). Toss until all ingredients are well combined.
step 4
Add Extra-Virgin Olive Oil (75 mL), Rice Vinegar (3 Tbsp), Apple Cider Vinegar (1 Tbsp), Honey (3 Tbsp), Sea Salt (1/4 tsp), and Ground Black Pepper (1/8 tsp) to a small mason jar, top with lid and shake until well mixed.
step 4 Add Extra-Virgin Olive Oil (75 mL), Rice Vinegar (3 Tbsp), Apple Cider Vinegar (1 Tbsp), Honey (3 Tbsp), Sea Salt (1/4 tsp), and Ground Black Pepper (1/8 tsp) to a small mason jar, top with lid and shake until well mixed.
step 5
Divide into individual bowls and top with the desired amount of dressing or add about 1/2 of the dressing recipe to the large bowl and toss to coat taste, and add more if desired.
step 6
Garnish with additional parmesan cheese, cashews, and pumpkin seeds.
step 6 Garnish with additional parmesan cheese, cashews, and pumpkin seeds.
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