Kale quinoa salad with Parmesan and a bright lemon vinaigrette is an easy, flavorful dish that comes together in minutes and keeps well for make-ahead meals.
This salad is satisfying on its own or served with a grilled protein such as Greek-marinated chicken or Italian-style baked chicken thighs.
Table of Contents
Toggle
Ingredients You’ll Need
- Kale: One bunch or a 10 oz bag, stems removed and chopped.
- Quinoa: White or red quinoa, cooked and cooled.
- Parmesan Cheese: Freshly grated for a salty, savory bite.
- Lemon: Fresh lemon juice makes the dressing bright and fresh.
- Olive Oil: Use extra-virgin olive oil for best flavor.
- Garlic: Freshly minced garlic adds depth to the vinaigrette.
- Dijon Mustard: A touch of Dijon balances the lemon and oil.
- Seasonings: Kosher salt and freshly ground black pepper to taste.
Why this Kale Quinoa Salad recipe works!
- Make-ahead friendly: it keeps well in the fridge for several days, making it ideal for weekly meal prep.
- Versatile base: hearty kale and quinoa pair well with grilled chicken, salmon, or other warm proteins without wilting.
- Bright, balanced dressing: the lemon vinaigrette cuts through the richness of the cheese and quinoa and can be tailored with add-ins like raisins or nuts for texture.
- Simple and nutritious: this salad is a straightforward way to enjoy a nutrient-dense meal that’s easy to customize.
How to Make Kale Quinoa Salad
Cook the quinoa according to the package directions and set it aside to cool. While it cools, strip the kale leaves from the stems and chop into bite-sized pieces. In a large bowl, combine the chopped kale, cooled quinoa, and shredded Parmesan.
Whisk the lemon vinaigrette ingredients together in a small bowl or jar until emulsified. Taste and adjust salt and pepper as needed.
Pour the dressing over the salad and toss to coat evenly. The flavors deepen if the salad rests for at least an hour before serving, but it can also be served immediately.
Recipe Additions, Substitutions and FAQs
This salad is easy to adapt with pantry ingredients and seasonal additions. Here are some ideas to customize it.
- Add-ins: Golden raisins, dried cranberries, or dried cherries bring a touch of sweetness and chew.
- Cheese swaps: Try feta or pecorino in place of Parmesan, or omit cheese for a dairy-free option.
- Nuts and crunch: Walnuts, almonds, pecans, or pistachios add texture and healthy fats.
Yes. Make the salad and, if possible, let it sit at least an hour so the dressing softens the kale. Store leftovers in an airtight container in the refrigerator for up to four to five days.
A lemony vinaigrette pairs especially well with kale. Combine fresh lemon juice, extra-virgin olive oil, Dijon mustard, minced garlic, salt, and pepper for a bright, balanced dressing.
Related Recipes
If you enjoy make-ahead salads, these recipes are popular choices:
- Broccoli Cranberry Salad | Greek Yogurt Dressing
- Parsley Quinoa Chickpea Salad
- Farro Tabbouleh Salad Recipe
- Kale Cranberry Feta Salad | Lemon Vinaigrette
If you try this recipe, please leave a rating or a comment—feedback helps others and lets me know what you liked.
Kale Quinoa Salad with Lemon Vinaigrette
Ingredients
- ½ cup quinoa (uncooked)
- 1 bunch kale (stalks removed and chopped)
- ½ cup Parmesan cheese, shredded
Lemon Vinaigrette
- 1 large lemon, juiced (about ⅓ cup)
- ⅓ cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
-
Cook quinoa according to package instructions; set aside to cool.
-
Roughly chop kale, removing any hard stems. In a large bowl, combine the kale, cooled quinoa, and Parmesan.
-
Make the vinaigrette by whisking the lemon juice, olive oil, Dijon, garlic, salt, and pepper until combined.
-
Toss the dressing with the salad until evenly coated. Serve immediately or refrigerate for up to four days.
Notes
- Golden raisins add a mild, soft sweetness; substitute dried cranberries or cherries if preferred.
- Swap Parmesan for feta or pecorino, or omit cheese for a dairy-free version.
- Add nuts like walnuts, almonds, pecans, or pistachios for extra crunch, or leave them out.
- Serve the salad with grilled chicken or salmon for a complete, protein-rich meal.