• Ashley Cummins, RN, INHC

Lemon Kale Quinoa Salad

I recently made this beautiful salad for Easter and it didn't disappoint! This is a great healthy side option to take to any party! The lemon dressing adds a fresh burst of freshness to this dish! Give it a try!

Lemon Kale Quinoa Salad

Prep 45 min

Cook 15 min

Total 1 hr

Serving: 3-6 (depending if you are serving as a meal or a side)


1 bunch curly kale

1 cup quinoa

2 cups vegetable or chicken stock

4 oz feta crumbles

1⁄4 cup raisins add more for extra sweetness

1⁄4 cup toasted pine nuts

1⁄3 cup extra virgin olive oil

4 Tbs Lemon juice or juice of 2 lemons

1-2 Tbs lemon zest

1 tsp dijon mustard

1⁄2 tsp raw honey

1⁄2-1 tsp minced garlic

salt & pepper to taste


For the Kale: Remove stems of kale. Cut kale into bite sized pieces. Massage the kale with 1Tbs of olive oil and 1/4 tsp of salt for about 3-5 minutes. Set aside.

For the Quinoa: Rinse your quinoa in a fine mesh strainer under cool water until water runs clear (30 seconds). Add rinsed quinoa and your stock of choice to pan. Cover with a lid and bring to a simmer under medium heat. Simmer for 15 minutes. Remove from heat and let sit (with lid still on) for at least 5 minutes. Fluff with a fork.

Salad Dressing: Combine the olive oil, lemon juice, dijon mustard, honey, garlic, salt, and pepper in a glass jar. Shake to combine or pulse with an immersion blender.

Mix it all Together: Combine the cooked quinoa, feta, raisins, salad dressing, lemon zest, and kale. Mix well to combine. Top with pine nuts and serve!

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