Kale Quinoa salad

On day 3 of making salads for lunch (Day 1 was Kale Chickpea salad & Day 2 was Channa Chaat salad), am left with a lot of Kale and a bit of Quinoa. MIL had cooked some quinoa for me for dinner last night that I mixed with keera kootu and gobbled up with a side of gongura pickle :). Yes, Quinoa is versatile like that. You can just substitute it instead of rice or use it as a key carb in your salads – it blends so well in any darn dish in my opinion! Quinoa is actually a seed (not a grain people!!!!) harvested from a plant called goosefoot (such a cute plant name – am not surprised the end product is one of a kind cute as well). It’s a high fiber carb thereby making it a very healthy carb! Back to my original story – I had some kale, quinoa and very little time left :). So, wanted to whip up something quick, easy (and mentally was praying for a yummy which it turned out to be). There is a hypermarket called Spinneys in Dubai which has a kale salad mixed with some walnuts, raisins, parm cheese & very very basic olive oil vinaigrette dressing which I actually like. So I decided, i’ll try and make something of that sorts and see how it turns out. Like I mentioned above, the outcome was really good. Of course, I added many more salad and dressing ingredients that what I think might be there in that Spinneys’ kale recipe! As long as you have Kale & Quinoa in hand, the rest are typically kitchen/ pantry ingredients! So, give this a try and let me know!

Kale & Quinoa salad
Prep Time
10 mins
Passive Time
4 hrs
Course: Main Course
Cuisine: International
Servings: 1 person
For the salad
  • 2 cups cleaned, de-ribbed & chopped kale
  • 3/4 cup cooked quinoa
  • 1/8 cup walnuts (broken)
  • 1/8 cup raisins
  • 1/8 cup parmesan cheese
  • 10 sprigs spring onion chopped (optional)
  • 1 tsp sunflower seeds (for garnish)
For the dressing
  • 1.5 tbsp lemon juice
  • 1.5 tbsp olive oil
  • 3/4 tsp honey
  • 1/2 tsp dried oregano
  • 1/2 tsp dried red chilli flakes (optional)
  • 1 no small minced/ pressed garlic
  • 1/4 tsp freshly ground pepper
  • 1/2 tsp salt
For the dressing
  1. Mix all the ingredients mentioned in the 'For the dressing' section in a small bowl and set it aside.

For the salad
  1. In a large bowl, add the chopped kale & a bit of salt. Massage with fingers for a minute to release the flavours and for the salt to get incorporated on to the kale.

  2. Add the quinoa now and give it a stir.

  3. Throw in the parm, walnuts, raisins & spring onion and give the whole mixture a good stir. 

  4. Pour the salad dressing over the mixture and combine well.

  5. Refrigerate for 6-8 hours or overnight so that all the flavours of the dressing will be nicely soaked in the salad. 

  6. Enjoy the salad with a garnish of sunflower seeds for that extra crunch and goodness :). 

Recipe Notes

1) D tasted the salad as soon as I had made it and thought it was very garlicky. However, after a few hours of soaking in, to me it seemed perfect.

2) If you do not have lemon juice on hand, you can substitute it with a tbsp of white white vinegar.

Stepwise pictures

For the dressing

For the salad

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