Description
The Quinoa Kale Crunch Salad is a delicious, nutrient-dense dish that’s easy to prepare and perfect for any occasion. Whether you’re looking for a light lunch, a healthy dinner option, or a flavorful side dish, this salad is sure to satisfy. With its mix of textures, vibrant colors, and fresh flavors, it’s a meal you’ll want to make again and again.
Ingredients
For the Salad:
- 1 cup quinoa (rinse before cooking)
- 4 cups fresh kale (stemmed and chopped)
- 1/2 cup carrots (shredded or julienned)
- 1/2 cup red bell pepper (thinly sliced)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup sunflower seeds (or your choice of nuts)
- 1/4 cup dried cranberries or raisins (optional)
- 1/4 cup cucumber (diced)
- 1/4 cup feta cheese or goat cheese (optional)
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp maple syrup (or honey)
- Salt and pepper to taste
- 1 garlic clove (minced)
1/2 tsp red pepper flakes (optional for a bit of heat)
Instructions
1. Cook the Quinoa:
- Start by rinsing the quinoa under cold water. This step removes the bitter saponins that can naturally coat the quinoa.
- In a medium saucepan, add 2 cups of water and bring it to a boil. Once boiling, add the quinoa, reduce the heat to a simmer, and cook for about 15 minutes or until the quinoa is tender and the water has been absorbed.
- Remove from heat and fluff the quinoa with a fork. Let it sit and cool for a few minutes.
2. Prepare the Kale:
- While the quinoa is cooking, prepare the kale. Remove the tough stems and chop the kale into bite-sized pieces.
- To make the kale more tender and enjoyable, massage it for a couple of minutes. This process helps break down its fibrous texture, making it more palatable.
3. Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon mustard, maple syrup, minced garlic, red pepper flakes (if you like a little heat), and a pinch of salt and pepper.
- Taste and adjust the seasoning if needed.
4. Assemble the Salad:
- In a large bowl, combine the cooked quinoa, massaged kale, shredded carrots, sliced red bell pepper, sliced red onion, cucumber, and dried cranberries (if using).
- Pour the dressing over the salad and toss everything together to ensure the ingredients are well-coated.
5. Garnish and Serve:
- Top the salad with sunflower seeds (or your choice of nuts) and crumbled feta or goat cheese (if using).
Give the salad one last toss and serve immediately. Alternatively, refrigerate it for a couple of hours to let the flavors marinate.
Notes
Feel free to customize this salad with your favorite toppings such as avocado, roasted chickpeas, or feta cheese. This versatile dish can also be made ahead and stored in the fridge for a quick and nutritious meal throughout the week!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Toss
- Cuisine: Global
Keywords: Quinoa Kale Crunch Salad Recipe