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Kale and Quinoa Salad

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  • Level: Easy
  • Total: 55 min (includes marinating time)
  • Active: 35 min
  • Yield: 4 to 6 servings
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1/2 to 1 bunch lacinato kale (also called Tuscan kale), washed, stems removed and leaves cut into 1-inch strips

3 tablespoons red wine vinegar

Kosher salt and freshly ground black pepper

3 to 4 tablespoons extra-virgin olive oil

1 cup cooked white quinoa

1 cup cherry tomatoes, halved

1/4 cup crumbled goat cheese

1/4 cup toasted pine nuts


  1. Steep the kale in hot water in a large bowl until it turns slightly brighter, 1 to 2 minutes. Remove and pat dry.
  2. In a small bowl, combine the vinegar and a pinch of salt and freshly ground pepper. While whisking, slowly drizzle in the olive oil.
  3. Pour half the dressing over the kale in a large bowl. Massage the kale leaves with your hands. Add the quinoa, tomatoes and more dressing and toss together with 2 spoons. Mix in the goat cheese and pine nuts. Transfer the salad to a serving dish. Allow to sit for 20 minutes before serving.
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