Kale quinoa salad

A fork resting on a white plate set up on a decorative green plate with a kale and quinoa side salad topped with Parmesan cheese with lemon wedges to the side.

5 from 3 votes

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

Prep Time20

Cook Time15

Total Time35

Yield: 4 servings

Ingredients

¾ cup uncooked quinoa
3-4 cups fresh kale leaves, washed and finely chopped
1 tablespoon white wine vinegar, divided
2 teaspoons extra-virgin olive oil, divided
½ teaspoon honey
¼ teaspoon salt
⅛ teaspoon black pepper
3 tablespoons grated Parmesan cheese (or hard Italian cheese)
2 tablespoons finely chopped walnuts
1 lemon, juiced

For serving:

lemon wedges, extra chopped walnuts and Parmesan cheese, drizzle of olive oil

Instructions

Cook the quinoa according to package directions, then let cool.
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.
Combine the quinoa and kale in a large bowl.
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.
Add Parmesan cheese, walnuts and lemon juice and stir to coat. Season, to taste, with salt and black pepper.
Serve with extra chopped walnuts and Parmesan cheese and a squeeze of lemon juice.

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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!

Nutrition

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