Fresh, vibrant, and full of texture, this Kale Quinoa Salad is a simple way to bring seasonal produce and nourishing ingredients together in one bowl. With hearty quinoa, protein-rich chickpeas, crisp cucumber, juicy cherry tomatoes, and tender kale, it’s a balanced salad that’s just as satisfying as it is refreshing.
Massaging the kale helps soften its texture, making it easier to eat and better at soaking up the bright, zesty dressing made with lemon, apple cider vinegar, and olive oil. Red onion adds a bit of sharpness, while gluten-free croutons bring crunch—optional, but a nice contrast if you like a little extra texture.
Perfect as a light lunch, a side for grilled mains, or part of your weekly meal prep, this salad holds up well in the fridge and only gets better as the flavors mingle. It’s a versatile, no-fuss recipe that celebrates the best of fresh, plant-forward eating.
Recipe
Salad:
6.3 oz. (180g) uncooked quinoa, rinsed
3.2 oz. (90g) kale, chopped
½ tbsp. olive oil
9 oz. (255g) canned chickpeas, drained & rinsed
2.1 oz. (60g) red onion, finely diced
10.6 oz. (300g) diced cucumber
10.6 oz. (300g) cherry tomatoes, halved
2.2 oz. (60g) gluten-free croutons (optional)
Dressing:
2 tbsp. olive oil
2 tbsp. apple cider vinegar
2.8 oz. (80ml) water
Juice & zest of 1 lemon
1 tsp. garlic powder
How to Prepare
Cook quinoa according to package instructions. Let cool completely.
In a large bowl, massage kale with ½ tbsp. olive oil for 1 minute until softened. Combine dressing ingredients and salt and pepper in a jar and whisk until emulsified.
Add chickpeas, red onion, cucumber, and tomatoes to the kale. Add the cooled quinoa and toss well. Top with croutons and drizzle with dressing.
