Sheilas Kale Quinoa Salad Recipes

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

Ingredients

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

QUINOA SALAD WITH KALE BUDS

Quinoa Salad with Kale Buds image

Kale buds, also called kale raab or kale florets, taste delicious and can be found at farmer's markets. They make a wonderful addition to quinoa or other grain salads. If you have kale flowers, add them as garnish for an extra pretty salad.

Provided by nch

Categories Kale Salad

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 small leek, thinly sliced
20 kale buds, flowers removed for garnish
½ lemon, juiced and zested
2 cups cooked quinoa
2 tablespoons lemon-flavored olive oil
salt and ground black pepper to taste

Steps:

Heat olive olive in a skillet over medium-low heat. Add leek and cook, stirring often, until leek has softened without browning, 3 to 5 minutes.
Add kale buds and lemon zest. Cook and stir until kale buds are wilted and just starting to soften, about 5 minutes. Do not let them brown. Mix in lemon juice and remove from heat. Allow to cool.
In a bowl toss quinoa, olive oil, salt, and pepper until well combined. Mix in leek and kale buds; toss to combine. Garnish with kale flowers. Serve right away or refrigerate until ready to serve. Let come to room temperature before serving.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 27.6 g, Fat 15.3 g, Fiber 6.7 g, Protein 8.7 g, SaturatedFat 1.9 g, Sodium 83.8 mg, Sugar 1.7 g

KALE AND QUINOA SALAD WITH PLUMS AND HERBS

Kale and Quinoa Salad With Plums and Herbs image

I was so taken with the spicy, sweet and savory mix of flavors in the soba salad with eggplant and pluots that I made a few weeks ago that I decided to use the same formula for a kale and quinoa salad. The kale is the main ingredient here, with quinoa adding texture and bulk.

Provided by Martha Rose Shulman

Categories easy, salads and dressings

Time 45m

Yield Serves 4 to 6

Number Of Ingredients 13

Ingredients

1/2 cup quinoa
Salt to taste
3 cups stemmed, slivered kale
1 serrano or Thai chiles, minced (optional)
1 to 2 ripe but firm plums or pluots, cut in thin slices
1/2 cup basil leaves, chopped, torn or cut in slivers
2 to 4 tablespoons chopped chives
1 tablespoon chopped cilantro (optional)
2 tablespoons seasoned rice vinegar
Grated zest of 1 lime
2 tablespoons fresh lime juice
1 garlic clove, minced or puréed
3 tablespoons sunflower or grapeseed oil

Steps:

Rinse the quinoa and cook in a pot of rapidly boiling, generously salted water for 15 minutes. Drain, return to pot, place a towel across the top and replace the lid. Let sit for 15 minutes. Transfer to a sheet pan lined with paper towels and allow to cool completely.
To cut the kale, stem, wash and spin dry the leaves, then stack several at a time and cut crosswise into thin slivers. Toss in a large bowl with the quinoa, chile, herbs, and half the plums.
Whisk together the vinegar, lime zest and juice, salt to taste, garlic and sunflower or grapeseed oil. Toss with the salad. Garnish with the remaining plums and serve.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 164 milligrams, Sugar 2 grams

SHEILA'S KALE QUINOA SALAD

Sheila's Kale Quinoa Salad image

I came up with this recipe last summer due to the overabundance of kale growing in my garden. The vinaigrette is the foundation of this easy salad. You can switch out the cumin for a different spice to change up this salad. You can also change or omit the cheese to make this salad different. You can add in any fruit or vegetable that you need to use up! Use your imagination!!!

Provided by fearlessinbroomfield

Categories Low Cholesterol

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup lemon juice
1/4 cup olive oil
1/4 teaspoon cumin
salt & pepper
2 garlic cloves, minced
1 1/2 cups kale, torn up
12 cherry tomatoes, quartered
1 carrot, diced
1 banana peppers or 1/2 orange bell pepper, diced
2 thin slices red onions, diced
1/2 cup black beans
1/2 cup quinoa (cooked)
1/4 cup sliced almonds
1/4 cup Cotija cheese

Steps:

Whisk the first 5 ingredients together.
Add the kale and stir. Adding the kale first will allow the oil and lemon juice to soften up the kale.
Continue to add the other vegetables, beans, quinoa, nuts (if you're into that) and cheese.
Serve immediately or let marinade in the fridge before enjoying. If you are planning to make in advance add in cheese just before serving along with any nuts if using. Depending on the ingredients used the leftovers should keep in the fridge for a couple of days.

Nutrition Facts : Calories 232.6, Fat 13.8, SaturatedFat 2.6, Cholesterol 5.8, Sodium 82.1, Carbohydrate 22.4, Fiber 4.7, Sugar 3.8, Protein 6.8

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