Quinoa Kale Salad

I know this is going to shock many of you, but today I bring you a recipe with just six ingredients. Yep – you read that right….SIX! A cooking quinoa first I’m sure – and I know that all of you who are looking for easy quinoa recipes will enjoy this one.

This quinoa kale salad may be short on ingredients, but taste wise it is amazingly complex and quite delicious. I kind of wanted to call it a “Quinoa Kale CHIP Salad” because although that is not completely accurate it is sort of what this reminded me of.

A few weeks ago, I was looking through one of my favorite cookbooks, Super Natural Every Day, and I came across a kale salad recipe that served as the inspiration for this one. It was served with farro and actually had more oil in it than this one. I lighted it up a bit, and honestly I don’t think I would have enjoyed it any more with additional oil. If anything, I may try to use even less next time. In my option, quinoa recipes rarely need a lot of oil, but feel free to adjust to your tastes.

Another thing that I will do differently next time I make this is tear the kale a little smaller. I think I must have had kale chips on the brain when I was doing this but it was delicious all the same!

Recipe adapted from Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen

Quinoa Kale Salad

Rating: 51

Prep Time: 8 minutes

Cook Time: 25 minutes

Total Time: 33 minutes

Yield: 4 servings

Serving Size: 119 g

Calories per serving: 298

Fat per serving: 20

Quinoa Kale Salad

Ingredients

  • 2 cups cooked quinoa
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon sesame oil
  • 2 tablespoons tamari (GF if needed)
  • 3 1/2 cups chopped kale, stems and ribs removed
  • 1/2 cup unsweetened grated coconut

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a small bowl, combine olive oil, sesame oil and tamari. Whisk until well combined. Toss 2/3 of the dressing with the kale and coconut in a large bowl.
  3. Spread the mixture in a single layer on baking sheets. Bake for 15-25 minutes, tossing occasionally. (Note: the original recipe called for 12 to 18 minutes but I found that it took closer to 25 for mine to get crispy. Watch carefully so you don't burn the kale)
  4. Remove from oven. Place 1/2 cup quinoa in a bowl and top with kale. Drizzle with 1/4 of the remaining dressing.

Notes

Carbohydrates 25 g, Protein 7 g, Fiber 4g

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  • Laura (UK)

    This unsweetened coconut…what form does it take? i.e. is it desiccated, fresh grated, creamed, powdered, coconut milk?
    I'm keen to try making this but don't want to waste my kale by using the wrong firm of coconut! It sounds divine.

    • Amanda(amethystjean)

      Coconut meat. Could be shredded or sliced.

    • Wendy Polisi

      Hi Laura! It's grated fine! Sorry I missed your comment when it came over!