This kale quinoa salad is made in a skillet with sauteed onions and kale, so it’s an ideal salad for those who prefer cooked vegetables over raw. Finished with bright lemon juice and aromatic lemon zest, this is a tangy and tasty make-ahead salad that you can enjoy over several days.
Quinoa itself is a versatile salad ingredient, adding fluffy texture and a nutty taste, not to mention that it’s packed with protein. To add even more protein and make this salad more of a meal, add in some shredded chicken or salmon, or some chickpeas.
Ingredients for Kale Quinoa Salad
- Tomato juice: Cooking quinoa in a little tomato juice adds subtle flavor and color.
- Quinoa: Either red or white quinoa can be used. This grain-like seed is cooked similarly to rice.
- Onion: If you love the taste of onion but don’t like the sharpness when it’s raw, this salad will be a favorite, because the onion is cooked before it’s added.
- Olive oil: Regular olive oil works fine in this salad (as opposed to extra-virgin) because you’re cooking with it, not using it for a traditional dressing.
- Garlic: A fresh garlic clove is minced and cooked with the onion until fragrant, for that intense allium flavor.
- Crushed red pepper: Just a dash of red pepper flakes adds a subtle warmth. It’s a great addition to any sauteed vegetable dish.
- Kale: Whether you prefer curly or lacinato kale, either will work in this quinoa kale salad.
- Pine nuts: It seems unusual to cook with seeds from pinecones, but pine nuts have a softer texture than most nuts and a distinctive flavor (they’re a key ingredient in classic pesto).
- Dried currants: Dried fruit is a tasty addition to any salad. It adds sweetness and a little chew, and it stores well. Dried cranberries, cherries or dates can be swapped in for the currants.
- Balsamic vinegar: Zesty balsamic vinegar is the base of this made-in-the-pan vinaigrette.
- Lemon juice: Doubling the brightness, tangy lemon juice is added at the end of cooking.
- Lemon zest: The yellow outer layer of a lemon contains fragrant oil that adds a different flavor dimension than lemon juice. If you’re not sure, here’s how to zest a lemon.
Directions
Step 1: Cook quinoa
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 2: Saute the veggies
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 3: Make the dressing
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.
Kale Quinoa Salad Variations
- Try different nut and fruit combos: The recipe calls for currants and pine nuts, and those are a good pair. If you don’t have them or want to try something else, use dried cherries and pecans, or cranberries and almonds. If there’s a nut allergy, toasted sunflower seeds or pepitas also work. You’re looking for things that add a little crunch and sweetness.
- Add even more veggies: Why stop at kale? When you’ve stirred in the quinoa and the salad has cooled, toss in raw veggies like shredded carrots, diced cucumber or cherry tomatoes.
- Amp it up with cheese and herbs: Other finishing touches can take this salad with kale and quinoa from solid fare to guest status. Crumble in some feta, shave some Parmesan or top with flavorful fresh herbs like parsley, basil or tarragon.
How to Store Kale Quinoa Salad
Kale is a hearty green, so this salad holds up well in the refrigerator for three to four days.
Can you make kale and quinoa salad ahead of time?
Yes! Follow the directions for preparation, then chill. Let it sit on the counter for a bit before serving so it’s not ice cold.
Kale Quinoa Salad Tips
Why does quinoa need to be rinsed?
Quinoa has a natural coating called saponin that protects it from pests and fungus. It tastes soapy, so quinoa tastes much better after a good rinse. Either swish it in a bowl then drain it, or run water over quinoa in a fine-mesh sieve (we even have a hack using your French press).
Could this kale and quinoa salad be made with raw kale?
Most kale salads are made with raw kale. Cooking it for this recipe and making the vinaigrette in the skillet sets it apart. But if you want a raw salad, we suggest using shallots instead of onion and garlic, then whisking olive oil (extra-virgin, in this case), red pepper flakes, vinegar, lemon juice and lemon zest together (consider adding a teaspoon of Dijon mustard to help emulsify), then massaging the kale in the dressing until it’s soft.
What is a good substitute for balsamic vinegar?
Red wine vinegar or apple cider vinegar are both good substitutes if you don’t have balsamic on hand. They are just as tangy and flavorful, although their flavor profile is a little different.
