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Kale and Quinoa Salad

Nadia KornazovaNadia Kornazova
Kale and Quinoa Salad
Image: Jordanka Kovacheva
1 / 6
Preparation15 min.
Cooking10 min.
Тotal25 min.
"Whatever salads are on the table, we would always choose the one with kale and quinoa"


  • kale - 5 oz (140 g)
  • quinoa - 3.5 oz (100 g)
  • radishes - 8 - 10 pcs.
  • walnuts - 1.75 oz (50 g)
  • golden raisins - 2 - 3 tbsp.
  • olive oil - 2 tbsp.
  • salt - 1 pinch (for boiling the quinoa)
  • Dressing
  • olive oil - 1/3 cup (80 ml)
  • lemons - the juice of 1 lemon (or according to your taste)
  • apple cider vinegar - 1 tbsp.
  • mustard - 2 tbsp. with tip (grainy)
  • salt - 1 and 1/2 tsp. or by taste

How to cook

Wash the quinoa and boil it in slightly salted water for 10-12 minutes.

Strain it and while it's in the strainer, sprinkle the grains with two tablespoons of olive oil and stir. This will prevent the quinoa from sticking together when added to the healthy salad.

Wash the curly kale leaves in some water and chop them so that the central vein is removed.

Peel and chop the radishes and chop the walnuts into bulky pieces.

Prepare a dressing with mustard, as you mix well all of the listed products. The quantities can always change according to your taste and how you prefer your favorite salads.

Put the green kale leaves in a large bowl with the walnuts and raisins. Pour the dressing and make sure to lightly crumple it as you mix the salad for about a minute. It is called massaging the kale and it is done in order to make the leaves more tender. With this procedure, even their color becomes more intense and pleasant. If this step is not performed, the kale salads turns out drier and the leaves quite hard.

Add the quinoa and radishes and stir everything. Do not add them earlier, in order to keep them as fresh as possible.

Serve the salad with quinoa or store it in the refrigerator, wrapped in cling film, until it's time to serve it.

Enjoy your meal!


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