Kale Quinoa Salad
Servings: 4 people
- 1 cup (200 grams) quinoa any color
- 1½ cups (360 grams) water to cook the quinoa
- 5 ounces (140 grams) kale about 5 cups chopped + ½ lemon and ½ teaspoon of salt
- 1 cup (150 grams) edamame beans frozen
- ½ cup (50 grams) spring onions thinly sliced
- ⅓ cup (45 grams) almonds toasted and chopped
- ½ cup (80 grams) feta cheese diced or crumbled - or more to taste
- ¼ cup (1 handful) fresh dill chopped
For the Dressing
- ¼ cup (55 grams) extra virgin olive oil
- 3 tablespoons (45 grams) lemon juice
- 1½ tablespoon (30 grams) mustard Dijon or American
- 1½ tablespoon (25 grams) maple syrup or honey
- 1 teaspoon (1 teaspoon) dried dill
- 1 teaspoon (1 teaspoon) salt or more to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper
- Cook Quinoa: Rinse 1 cup quinoa under cold water. Boil in plenty of salted water for 10–12 minutes, then drain and cool. Or simmer 1 cup quinoa with 1½ cups water until absorbed. Let cool completely.
- Prep Kale: Remove kale stems, wash, and chop about 5 ounces kale leaves. Add the juice from ½ lemon and ½ teaspoon of salt, then massage for 1 minute until soft.
- Make dressing: In a bowl or jar, whisk ¼ cup extra virgin olive oil, 3 tablespoons lemon juice, 1½ tablespoon mustard, 1½ tablespoon maple syrup, 1 teaspoon dried dill, 1 teaspoon salt, and ⅛ teaspoon black pepper.
- Prep Add-Ins: Boil 1 cup edamame beans for 5 minutes and drain. Toast ⅓ cup almonds, then chop. Slice ½ cup spring onions and ¼ cup fresh dill. Add all to the bowl with the kale.
- Mix & Rest: Add in ½ cup feta cheese (crumbled or diced), and the dressing. Toss well. Let sit 15–60 minutes before serving.
SUBSTITUTIONS
- Kale: Use dinosaur, curly, or Tuscan kale. No kale? Swap in baby spinach or shredded cabbage.
- Quinoa: Any color works—white, red, black, or tri-color. Or try bulgur, farro, brown rice, or millet.
- Edamame: Adds protein and crunch. Sub with chickpeas, green peas, or black beans.
- Almonds: Toasted for flavor and texture. Switch to sunflower seeds, pumpkin seeds, walnuts, or pecans.
- Scallion: Green onions = fresh bite. Red onion or shallots work too.
- Dill: Bright and herby. Try parsley, cilantro, or basil instead.
- Feta: Tangy and creamy. Go with goat cheese, shaved parmesan, or vegan feta.
- Avocado: Optional creaminess. Sub with tahini or a spoonful of hummus.
- Dried Cranberries: For a touch of sweet. Use chopped dates, raisins, or grapes.
- Olive oil → avocado oil
- Lemon juice → apple cider or white wine vinegar
- Dijon → yellow mustard
- Maple syrup → honey or agave
- Salt & pepper → add chili flakes for heat
- Dried dill → swap for oregano or thyme
- Rinse quinoa well to remove bitterness and keep it light.
- Massage kale with lemon and salt—it makes all the difference.
- Cool quinoa fully before mixing to avoid wilting the greens.
- Toast almonds for extra crunch and deep nutty flavor.
- Use fresh herbs like dill or parsley to brighten the salad.
- Shake dressing in a jar for easy mixing and storage.
- Let the salad rest 15–60 minutes so flavors can meld.
- Add seasonal extras like cucumbers, tomatoes, or sweet potatoes.
- Make it dairy-free with vegan feta or no cheese at all.
- Keeps well for 3 days—perfect for meal prep or lunchboxes.
