Crispy Quinoa Kale Salad

Looking for a vibrant, nutrient-packed salad that’s both hearty and refreshing? This Crispy Quinoa Kale Salad is the perfect balance of crunch, freshness, and bold flavors. Packed with fiber, protein, and antioxidants, this salad is a satisfying meal on its own or a flavorful side dish.

Gluten Free, Egg Free, Soy Free, Nut Free

As a dietitian recipe developer I tend to be late to the trends on social media, however, one I had to jump on was the crispy rice salad trend. But, of course, I added my own spin!

The star of my recipe? Crispy quinoa! By lightly toasting cooked quinoa in olive oil, you create a delicious crunch that elevates your salad with so much texture. Tossed with fresh greens, crisp veggies, and a tangy balsamic dressing, every bite is loaded with flavor.

This Crispy Quinoa Kale Salad is…

• Crunchy & Satisfying – Crispy quinoa adds an amazing texture!
• Packed with Nutrients – All those veggies + quinoa add so many different vitamins, minerals, and antioxidants!
• Easy to Make – Simple steps with minimal cooking.
• Great for Meal Prep – Store leftovers in an airtight container for up to two days (the perks of using a sturdy green like kale!)

Try this Crispy Quinoa Kale Salad today and enjoy a refreshing, wholesome dish that’s as delicious as it is nutritious!

Ingredients You’ll Need to Make this Crispy Quinoa Kale Salad:

Each of the 10 ingredients in this salad serves a purpose, bringing a unique texture, flavor, and nutritional benefit to the dish. You’ll need…

1. Quinoa is the secret to making this salad stand out! Toasting cooked quinoa in olive oil creates a crunchy, nutty texture that adds depth to every bite. Quinoa is also a plant-based protein source, making this salad filling and nutritious.
2. Kale is a sturdy green and nutrient powerhouse packed with vitamins A, C, and K. Massaging the kale with a little olive oil helps soften it, making it tender and more enjoyable to eat. You can also roast the kale, if you wish, to make it easier to digest.
3. Mixed Greens or even just spinach alone adds variety in texture and taste. Most greens have similar nutrients as listed for the kale above. If you don’t like kale you can swap in 100% mixed greens too!
4. Celery is so underrated in salads! It’s crisp and slightly peppery, adding a refreshing crunch to balance the softer greens.
5. Persian Cucumbers are extra crunchy and mildly sweet, bringing a refreshing, hydrating element to the salad.
6. Scallions are what I’d call a “mild onion.” They’re easier to digest than traditional onions, but add a great flavor without overpowering the dish.
7. Fresh Dill or any herbs bring a burst of freshness to the salad and a subtle extra boost of flavor that complements the greens so well.
8. Olive Oil is used for both crisping the quinoa, massaging the kale, and in the dressing. A high-quality olive oil enhances flavor while adding healthy fats that will make this salad more filling.
9. Dried Oregano provides a warm, earthy taste with hints of Mediterranean flair. I add it to nearly every salad I make!
10. Salt & pepper are essential seasonings that bring out the natural flavors of the ingredients. Add more or less to your taste preferences!
11. Balsamic Vinaigrette is a tangy dressing with just a hint of sweetness that ties everything together, enhancing the freshness of the veggies and the crispiness of the quinoa.

Kitchen Tools You’ll Need to Make This Recipe

• Large baking sheet – For crisping the quinoa
• Silicone baking mat — for easy clean up
• Mixing bowls – To combine the ingredients; I love these because they come with lids to store for later!
• Cutting board
• Sharp chef’s knife – For chopping the veggies; this is the one I’ve had since grad school and I’m in love with!
• Salad tongs or large spoon – To mix everything together

How to Make Crispy Quinoa Kale Salad

1: Crisp the Quinoa

1. Heat 1-2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the cooked quinoa, spreading it evenly across the pan.
3. Season with salt and pepper. Let it cook undisturbed for 3-4 minutes until golden brown.
4. Stir and continue cooking for another 3-4 minutes, allowing more edges to crisp up.
5. Remove from heat and let it cool slightly.

2: Prepare the Salad Base

1. In a large bowl, massage the chopped kale with ½ tablespoon olive oil and a pinch of salt. This softens the kale and makes it more enjoyable to eat.
2. Add mixed greens, celery, cucumbers, scallions, and fresh dill.

3: Assemble the Salad

1. Toss the crispy quinoa into the salad mixture.
2. Sprinkle with dried oregano, salt, and pepper to taste.
3. Drizzle with balsamic dressing and gently toss everything together.

4: Serve & Enjoy!

• Serve immediately for the best crunch or let it sit for a few minutes to absorb the flavors.
• This salad pairs well with grilled protein or stands alone as a light, satisfying meal.

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XO