4.75 from 12 votes
Kale and Quinoa Salad with Lemon Vinaigrette
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Kale and Quinoa Salad with Lemon Vinaigrette - words cannot describe how good this salad is. This bright and fresh kale salad is a great way to start loving kale.
Course: Salad
Cuisine: American
Servings: 4
Calories: 514 kcal
Author: Joanna Cismaru
Ingredients
  • 1/2 cup quinoa dry
  • 1 cup water
  • 1 lb chicken breasts cooked, skinless and boneless, chopped small
  • 1 tbsp olive oil
  • 1/2 tsp salt or to taste
  • 1 tsp pepper or to taste
  • 1/2 tsp garlic powder
  • 5 cups kale chopped very small
  • 1/4 cup sunflower seeds
  • 1/4 cup golden raisins
  • 1/4 cup Parmesan cheese freshly grated
Lemon Vinaigrette
  • 1/4 cup olive oil
  • 1/4 cup lemon juice fresh
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper ground
  • 1 tsp oregano dried
  • 1 tsp honey
Instructions
  1. Start by combining 1 cup of water with the dry quinoa in a saucepan and bring it to a boil over medium high heat. Cover the saucepan and reduce the heat to low, let it simmer for about 15 minutes until the quinoa is tender. If there's any water left, make sure you drain the quinoa first.
  2. While the quinoa is cooking, you can prepare the chicken. Add the olive oil to a large skillet and heat over medium high heat. Add the chicken pieces, season with the salt, pepper, and garlic powder. Cook for about 8 minutes, until chicken is no longer pink but it's just starting to brown a bit. Remove chicken from skillet and let cool.
  3. In a large bowl toss together the kale, cooked chicken, quinoa, sunflower seeds and raisins.
Lemon Vinaigrette
  1. Whisk together all the ingredients for the lemon vinaigrette in a small bowl. Adjust salt and pepper as necessary.
  2. Pour the vinaigrette over the kale salad and toss really well. Sprinkle with Parmesan cheese before serving.
Recipe Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

 

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