This kale quinoa salad is a vibrant and refreshing meal or side and great for a detox. It’s loaded with nutritious and delicious vegetables like sweet potato and Roma tomatoes and it has an amazing orange paprika dressing. It comes together in minutes and will impress even the fussiest salad connoisseurs!
If you’re on the hunt for impressive salads you can also try my watermelon-feta, classic Waldorf or black bean and corn.
Why you’ll love this recipe
- Nutritional powerhouse. Kale and quinoa are both nutrient-dense ingredients, packed with vitamins, minerals, and fiber, making this salad a healthy and satisfying option.
- Versatile and customizable. This salad allows you to get creative with add-ins like roasted vegetables, nuts, seeds, or your favorite dressing (if you don’t like mine) making it adaptable to suit various tastes and preferences.
- Quick and easy preparation. With minimal cooking required for quinoa and a quick massage of kale to soften its texture, this salad comes together effortlessly, perfect for a meal or side.
Ingredients needed
- White quinoa. White quinoa adds a protein-rich and hearty base to the salad, providing essential nutrients and a satisfying texture.
- Vegetable stock. Using vegetable stock to cook quinoa enhances its flavor, infusing it with a subtle savory taste that complements the other ingredients.
- Sweet potato. Roasted sweet potato chunks contribute a natural sweetness and a delightful contrast in texture to the salad.
- Olive oil. Olive oil enhancing the flavors and provides healthy fats to the dish.
- Garlic. Minced garlic adds a burst of aromatic flavor, enhancing the overall taste profile of the salad.
- Kale. Sautéed kale becomes tender and more palatable, offering a nutrient-rich leafy green to the mix.
- Salt & pepper. To taste.
- Red onion. Thinly sliced red onion adds a mild, tangy flavor and a pop of color to the salad.
- Roma tomatoes. Chopped Roma tomatoes bring a juicy and fresh element to the salad, complementing the other ingredients.
- Pomegranate seeds. Pomegranate seeds add a delightful burst of sweetness and a colorful garnish, making the salad visually appealing.
- Avocado. Creamy avocado slices provide richness and a dose of healthy fats, balancing the flavors and adding a buttery texture to the salad.
- Smoked paprika, orange juice, maple syrup. For the dressing.
How to make kale quinoa salad
Step 1 – Prepare the quinoa. Preheat oven 356°F (180°C) and line a baking sheet with non-stick parchment. Set aside. To prepare quinoa, place dried quinoa, water and vegetable stock cube (or liquid stock equivalent) into a saucepan. Bring to a simmer, cover with a lid and let cook on lowest heat for 15 minutes. Let this rest with the lid on while you prepare the other ingredients. All the liquid should be absorbed.
FREE EBOOK SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS
Step 2 – Bake the sweet potato. Combine the sweet potato with olive oil, salt and pepper, then place it on the prepared baking sheet and roast in the oven for 20 minutes or until tender whilst quinoa is cooking.
Step 3 – Prepare the kale. In a large pan, combine olive oil with minced garlic on low heat. Immediately add Kale into the pan and cook till kale has slightly wilted and is no longer tough. Remove from heat.
Step 4 – Combine the salad ingredients. In a large bowl, combine cooked quinoa, prepared kale, roasted sweet potato, red onion, tomato, pomegranate seeds and avocado. Toss to combine.
Step 5 – Prepare the dressing. Whisk all listed ingredients. Pour dressing over quinoa and toss to combine. Check for seasoning and serve warm.
Tips to make the best recipe
- Roast sweet potatoes until caramelized. When roasting the sweet potato chunks, aim for a caramelized and slightly crispy texture. This brings out the natural sweetness of the sweet potatoes, adding a delicious contrast to the salad.
- Mix dressing ingredients separately. Prepare the salad dressing in a separate bowl before tossing it with the salad. This allows you to adjust the flavors to your liking and ensures even distribution of the dressing throughout the salad.
- Let the flavors meld. Like in a kani salad, after tossing all the ingredients and dressing together, allow the salad to sit for a few minutes before serving. This resting time allows the flavors to meld together, creating a more harmonious taste experience.
Storage instructions
To store: Transfer any leftovers into an airtight container and store the salad in the refrigerator. It can be kept for up to 2-3 days. If you plan to store the salad for an extended period, consider keeping the dressing separate until serving.
To reheat. If you prefer to serve the salad warm, gently reheat it in the microwave or on the stovetop. You can add a splash of water or vegetable stock if needed to freshen up the flavors.
Additional dressings to try
Frequently asked questions
Yes, you can use other types of quinoa like red quinoa or black quinoa instead of white quinoa. The cooking time and texture may vary slightly, but the overall result will still be delicious.
Absolutely! You can prepare the individual components of the salad (quinoa, roasted sweet potatoes, sautéed kale) ahead of time and store them separately in the refrigerator. Assemble the salad and add the dressing just before serving for the freshest taste and texture.
Yes, you can use other vegetables like butternut squash, carrots, or roasted beets in place of sweet potatoes. Choose vegetables that complement the flavors and textures of the salad.
Yes, you can omit the avocado if desired, and the salad will still be delicious. Avocado adds creaminess and healthy fats, but the salad will be just as flavorful without it.
Kale Quinoa Salad
Ingredients
- 1 1/4 cups white quinoa uncooked
- 2 1/2 cups water
- 1 stock cube vegetable
- 1 medium sweet potato diced
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1 teaspoon olive oil
- 1 teaspoon garlic minced
- 3 cups kale chopped
- 1/4 large red onion diced finely
- 1 large Roma tomato diced finely
- 1/2 cup pomegranate seeds
- 1 large avocado peeled and diced
For Dressing:
- 1 1/2 teaspoons Smoked Paprika
- 1 tablespoon Olive Oil
- 1 tablespoon Maple Syrup
- 1/4 cup Orange Juice
- 1 teaspoon salt to taste
Instructions
- Preheat oven 356°F (180°C) and line a baking sheet with non-stick parchment. Set aside.
- To prepare quinoa, place dried quinoa, water and vegetable stock cube (or liquid stock equivalent) into a saucepan. Bring to a simmer, cover with a lid and let cook on lowest heat for 15 minutes. Let this rest with the lid on while you prepare the other ingredients. All the liquid should be absorbed.
- Combine sweet potato with 1 tsp Olive Oil, salt and pepper, then place on prepared baking sheet and roast in oven for 20 minutes or until tender whilst quinoa is cooking.
- In a large pan, combine 1 tsp olive oil with 1 tsp minced garlic on low heat. Immediately add kale into the pan and cook till kale has slightly wilted and is no longer tough. Remove from heat.
- In a large bowl, combine cooked quinoa, prepared kale, roasted sweet potato, red onion, tomato, pomegranate Seeds and avocado. Toss to combine.
- To prepare dressing, whisk all listed ingredients. Pour dressing over quinoa and toss to combine. Check for seasoning and serve warm.
Judy says
Amrita says