This Quinoa Kale Salad is fresh, healthy, and super easy to make. It takes less than 30 minutes and is packed with crunchy veggies, chickpeas, and fluffy quinoa-all tossed in a zesty lemon dressing. I make it all the time for lunch or as a quick side for dinner.
I also love how well it holds up-no soggy salads here! Great for potlucks, picnics, or keeping in the fridge all week.
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Ingredients
- Quinoa - I used tricolor quinoa, but regular white works too. It adds protein and a fluffy texture.
- Kale - Chop it small and massage it with oil and salt to make it tender and tasty. It really makes a difference.
- Chickpeas - I used canned chickpeas (aka garbanzo beans) to save time. They add heartiness and plant-based protein.
- Broccoli - Chop it super fine so it blends right in and gives you extra crunch.
- Red onion - Adds a pop of sharp flavor. If you're sensitive to raw onion, soak it in water for a few minutes first.
- Red bell pepper - Sweet, colorful, and super crisp. Orange or yellow works too.
- Pumpkin seeds - For a nutty crunch. You can swap in sunflower seeds or chopped almonds if you like.
- Olive oil + Salt - A pinch of salt and a drizzle of oil make the kale soft and flavorful.
- Lemon dressing - Just lemon juice, avocado oil, white wine vinegar, garlic, maple syrup (optional), salt, and pepper. Bright, fresh, and easy to shake up in a jar.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make This Salad
- Cook the quinoa: Rinse the quinoa well and cook according to package directions. Fluff it with a fork and let it cool.
- Prep the kale: Wash, dry, and chop the kale. Add to a large bowl and massage with 1 teaspoon olive oil and a pinch of salt for 1-2 minutes until tender.
- Chop the veggies: Finely chop the broccoli, red onion, and bell pepper. Drain and rinse the chickpeas.
- Mix the dressing: In a small jar or bowl, combine lemon juice, oil, vinegar, garlic, salt, pepper, and maple syrup (if using). Shake or whisk well.
- Assemble the salad: Add quinoa, chickpeas, chopped veggies, and pumpkin seeds to the bowl with kale. Pour in the dressing and toss everything together.
- Serve or chill: You can enjoy it right away or refrigerate for 30 minutes to let the flavors meld.
Tips
- Massage the kale - Don't skip this step! It makes the kale soft, flavorful, and much easier to eat.
- Cool the quinoa - Let the quinoa cool before mixing it in so it doesn't wilt the veggies.
- Make it ahead - This salad actually tastes better after a few hours in the fridge.
- Add more protein - Toss in grilled chicken, salmon, tofu, or a boiled egg.
- Change the dressing - Try it with balsamic vinaigrette or a creamy tahini dressing for a twist.
- Switch the seeds - Sunflower seeds, hemp hearts, or chopped walnuts are great options.
- Make it spicy - Add red pepper flakes or a chopped jalapeño for heat.
- Use what you have - Swap out veggies for what's in your fridge-shredded carrots, cucumber, or snap peas work too.
- Chop small - Small, evenly chopped veggies make the salad more scoopable and balanced in every bite.
- Meal prep tip - Keep the dressing separate until you're ready to eat if prepping for the week.
Freezing And Storing Instructions
- To Store. Keep leftovers in an airtight container in the fridge for up to 4 days. The flavor gets even better over time.
- To Freeze. I don't recommend freezing this salad. The veggies won't hold up well.
- To Make Ahead. Make the quinoa and dressing in advance. Store separately and mix when ready.
- To Reheat. No reheating needed-this one's best served cold or at room temp.
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Recipe Card
Quinoa Kale Salad with Lemon Dressing
This Quinoa Kale Salad with Lemon Dressing is healthy, fresh, and easy to make! Packed with protein and fiber, perfect for busy weeknights or meal prep.
Ingredients
Method
- Cook the quinoa: Rinse the quinoa well and cook according to package directions. Fluff it with a fork and let it cool.½ cup raw quinoa
- Prep the kale: Wash, dry, and chop the kale. Add to a large bowl and massage with 1 teaspoon olive oil and a pinch of salt for 1-2 minutes until tender.2 cups kale, 1 teaspoon olive oil, 1 pinch of salt (for kale)
- Chop the veggies: Finely chop the broccoli, red onion, and bell pepper. Drain and rinse the chickpeas.
- Mix the dressing: In a small jar or bowl, combine lemon juice, oil, vinegar, garlic, salt, pepper, and maple syrup (if using). Shake or whisk well.½ cup red bell pepper, 4 tablespoons lemon juice, 3 tablespoon extra virgin olive oil, 1 teaspoon apple cider vinegar, 1 teaspoon garlic, ¼ teaspoon fine sea salt, 1 tablespoon maple or agave syrup, ¼ teaspoon black pepper
- Assemble the salad: Add quinoa, chickpeas, chopped veggies, and pumpkin seeds to the bowl with kale. Pour in the dressing and toss everything together.1 can (15 ounce) chickpeas , 1 cup broccoli florets, ¼ cup pumpkin seeds, ⅓ cup red onion
- Serve or chill: You can enjoy it right away or refrigerate for 30 minutes to let the flavors meld.
Nutrition
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
This recipe was inspired from PeasandCrayons.
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