Kale and Quinoa Salad Recipe

There’s something undeniably enchanting about a sunny morning breakfast lit by soft beams of natural light streaming through your kitchen window. You might be planning a delightful treat for your family or a quiet morning to savor every bite in peace. Whatever the occasion, our Kale and Quinoa Salad Recipe perfectly captures that vibrant, fresh spirit. This dish brings together hearty quinoa, crisp kale, and juicy cherry tomatoes, all lightly tied together with a zesty vinaigrette drizzle. It’s a delightful symphony of textures and flavors that will invigorate your morning. Packed with nutrients, this salad not only tastes divine but also nurtures your body, making it an impeccable choice for a family breakfast or a weekend brunch.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 bunch kale, washed and chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions

1. Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
2. Fluff the quinoa with a fork and set it aside to cool.
3. In a large bowl, combine the chopped kale and a pinch of salt. Massage the kale with your hands for about 2 minutes or until it softens slightly.
4. Add the cooled quinoa, cherry tomatoes, and red onion to the bowl with the kale.
5. In a small jar or bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to create the vinaigrette.
6. Pour the vinaigrette over the salad and toss well to combine. Adjust seasoning if necessary.
7. Serve immediately, or let the salad sit for 10 minutes to allow the flavors to meld together.

Helpful Tips

• For added protein, consider topping the salad with grilled chicken or chickpeas.
• If you prefer a milder flavor, use baby kale instead of regular kale.
• Feel free to add other vegetables you have on hand, such as cucumber or bell peppers.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. For the best texture, keep the vinaigrette separate and add it just before serving.

Ingredient Substitutions

• Swap quinoa with couscous or bulgur wheat.
• Use any preferred citrus juice (lime, orange) in place of lemon juice.

Pairings

Enjoy this vibrant salad with a steaming cup of green tea or a refreshing glass of freshly squeezed orange juice. Additionally, pair it with crusty whole-grain bread or a side of scrambled eggs for a hearty breakfast.

At Zynahz, our mission is to bring joy and creativity into your kitchen with every recipe. We hope this Kale and Quinoa Salad Recipe inspires you to gather your loved ones for a delightful breakfast. We encourage you to try this recipe, share your beautiful creations with us, and spread the love by sharing this recipe with friends and family. For more inspiring recipes, follow us on social media and sign up for our newsletter. Let’s continue this culinary journey together!