Kale Quinoa Salad Recipes

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KALE QUINOA SALAD



Kale Quinoa Salad image

Here's a holiday side dish you can feel good about serving. Kale packs a mighty punch of vitamins, while quinoa delivers a hearty serving of protein. Best of all, the flavor of this kale quinoa salad can't be beat! -Lisa Warren, Washington, DC

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 15

1-1/2 cups water
1/2 cup tomato juice
1 cup quinoa, rinsed
1 small onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
6 cups coarsely chopped fresh kale
1/4 cup pine nuts
1/4 cup dried currants
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large saucepan, bring water and tomato juice to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 18-22 minutes. Remove from the heat; fluff with a fork., In a large skillet, saute onion in oil until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in kale and cook until wilted, 3-4 minutes., Stir in pine nuts and currants; cook until kale is tender, about 2 minutes. Stir in the vinegar, lemon juice, zest, salt and pepper; cook 1-2 minutes longer. Remove from the heat and stir in quinoa. Serve at room temperature.

Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

KALE AND QUINOA SALAD WITH TOFU AND MISO



Kale and Quinoa Salad With Tofu and Miso image

A hearty base of kale, quinoa and crisp tofu give this easy salad enough bite to serve as a meal. Curly kale provides heft and holds up nicely to the sweet, sour and spicy dressing. Use your hands to massage the vinaigrette into the kale, and let it marinate for at least 10 minutes to tenderize the sturdy greens. Finish the dish with a drizzle of sriracha and honey, but use a light touch: The point is to balance the heat and sweetness levels without overwhelming the delicate miso vinaigrette. If you like, double the dressing and refrigerate it for future use; it makes a fantastic dip for grilled chicken or pork, or a glaze to brush on salmon before broiling.

Provided by Corinne Trang

Categories     dinner, easy, lunch, quick, weeknight, salads and dressings, vegetables, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 11

1/2 cup quinoa, rinsed and drained
2 tablespoons unseasoned rice vinegar
1 1/2 tablespoons white miso
1 tablespoon mirin
2 teaspoons toasted sesame oil
6 tablespoons grapeseed oil
1/2 teaspoon sriracha, plus more for drizzling
1 (1-inch) piece fresh ginger, peeled and finely julienned or grated
1 small bunch curly kale, ribs removed, leaves chopped (about 4 packed cups)
1 (14-ounce) package extra-firm tofu, drained and cut into 3/4-inch cubes
Honey or maple syrup, for serving

Steps:

  • In a small saucepan, combine the quinoa with 3/4 cup water. Bring to a boil over high heat, then cover and cook over medium-low until the water is absorbed, 10 to 12 minutes. Turn off the heat and let sit for 10 minutes. Fluff it with a fork.
  • Meanwhile, in a large bowl, whisk together the vinegar, miso, mirin, sesame oil, 2 tablespoons grapeseed oil and 1/2 teaspoon sriracha. Stir in the ginger.
  • Add the kale, massage it with the dressing and set aside to marinate. Spoon the cooked quinoa onto the kale and toss to coat.
  • In a nonstick skillet, heat the remaining 4 tablespoons grapeseed oil over medium. When the oil shimmers, cook the tofu, turning occasionally, until crisp on all sides, about 15 minutes. Transfer to a paper towel-lined plate to absorb any excess oil, then scatter it over the kale salad. Drizzle lightly with sriracha and honey and serve immediately.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 24 grams, Carbohydrate 19 grams, Fat 29 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 257 milligrams, Sugar 1 gram

COOKED KALE SALAD WITH QUINOA



Cooked Kale Salad with Quinoa image

An Asian-inspired warm salad made with the super foods kale and quinoa. It's so delicious and healthy!

Provided by danaM

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 25m

Yield 2

Number Of Ingredients 11

3 teaspoons sesame oil, divided
2 green onions, trimmed and sliced
2 tablespoons sweet chili sauce
3 cloves garlic, minced
1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
4 leaves curly kale, chopped
3 tablespoons diced red bell pepper
1 cup cooked quinoa, or more to taste
20 sliced water chestnuts
1 tablespoon soy sauce
1 tablespoon seasoned rice vinegar

Steps:

  • Heat 1 teaspoon sesame oil in a large skillet over medium-high heat. Add green onions, chili sauce, garlic, and ginger; saute until garlic is golden, 1 to 2 minutes. Transfer to a plate.
  • Add remaining 2 teaspoons sesame oil to the skillet. Add kale and saute until bright green, softened, and lightly charred, 2 to 3 minutes. Add green onion mixture back to the skillet. Add red bell pepper. Mix in cooked quinoa, water chestnuts, soy sauce, and vinegar and cook until heated through, about 5 minutes.

Nutrition Facts : Calories 284.1 calories, Carbohydrate 44.8 g, Fat 9.5 g, Fiber 6.5 g, Protein 7.3 g, SaturatedFat 1.1 g, Sodium 803 mg, Sugar 9.4 g

KALE AND QUINOA SALAD



Kale and Quinoa Salad image

Delicious and nutritious! This salad is sure to please the crowd! And with so many options to mix and match to your tastes, you can't go wrong. You can play with the kale-to-quinoa ratio to make this your own. Use alternative nuts and dried fruit to customize to your own taste buds.

Provided by Kicius

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 12

2 cups water
1 cup quinoa
10 leaves kale, cut into small pieces
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 large garlic clove, minced
1 teaspoon fresh cracked black pepper
½ teaspoon ground sea salt
1 cup pecans
1 cup currants
¾ cup crumbled feta cheese

Steps:

  • Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
  • Put kale in a large mixing bowl.
  • Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.

Nutrition Facts : Calories 439.3 calories, Carbohydrate 43.9 g, Cholesterol 16.7 mg, Fat 27 g, Fiber 6.3 g, Protein 10.7 g, SaturatedFat 5.2 g, Sodium 397.3 mg, Sugar 17.8 g

KALE AND QUINOA SALAD



Kale and Quinoa Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

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

Steps:

  • 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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