Kale and Quinoa Salad

14 Ratings
Recipe courtesy ofValerie Bertinelli

Total: 55 min Cook: 35 min

Yield: 4 to 6 servings

Level: Easy



  • 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


  • Steep the kale in hot water in a large bowl until it turns slightly brighter, 1 to 2 minutes. Remove and pat dry.

  • In a small bowl, combine the vinegar and a pinch of salt and freshly ground pepper. While whisking, slowly drizzle in the olive oil.

  • 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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14 Ratings

<p>Saw your 1st episode (at least, I think it was the 1st!) on the "food network" this morning.  LOVED IT!  I read that you were going to do a Show on the food network recently.  Hard to believe that you are doing a cooking show instead of a sitcom but I have to say that I LOVED IT!  Keep um coming! G W   FIVE STARS!</p> See All Reviews Post Review

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