Kale quinoa salad

Prep Time 20 minutes Cook Time 15 minutes Total Time 35 minutes
Serves 4 people     adjust servings

Kale quinoa salad with chopped walnuts, grated Parmesan cheese and a squeeze of lemon juice is a light, fresh and healthy side dish!


  • 3/4 cup uncooked quinoa
  • 3 to 4 cups fresh kale leaves washed and finely chopped
  • 1 tablespoon white wine vinegar divided
  • 2 teaspoons extra-virgin olive oil divided
  • 1/2 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons finely chopped walnuts
  • 1 lemon, juiced
  • lemon wedges, extra chopped walnuts and Parmesan cheese, drizzle of olive oil


  1. Cook the quinoa according to package directions, then let cool.
  2. Meanwhile, massage the chopped kale with 1 teaspoon each of the vinegar and olive oil. Let sit for 20 minutes to soften and tenderize the kale leaves.
  3. Combine the quinoa and kale in a large bowl.
  4. Whisk together the remaining 2 teaspoons white wine vinegar, remaining teaspoon of olive oil, honey, salt and pepper. Pour over quinoa and kale and mix to coat.
  5. Add Parmesan cheese, walnuts and lemon juice and stir to coat. Season, to taste, with salt and black pepper.
  6. Serve with extra chopped walnuts and Parmesan cheese and a squeeze of lemon juice.

Recipe Notes

You can prep the kale and cook the quinoa ahead. Store them separately in the refrigerator then combine and mix with the other ingredients before serving.

I like the salty bite from the Parmesan cheese, but you could try this with crumbled goat cheese for a creamy version. Or try feta!

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